Mediterranean Quinoa Stuffed Peppers

Step by step

Method

1. 01

   Preheat the oven to 190°C (375°F). Prepare a baking dish lightly greased with a portion of the olive oil.

2. 02

   In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until liquid is fully absorbed and quinoa is fluffy.

3. 03

   Heat the remaining olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing for about 4 minutes until softened and aromatic.

4. 04

   Stir the diced tomatoes, cooked chickpeas, chopped olives, dried oregano, salt, and black pepper into the skillet. Cook for another 3 minutes.

5. 05

   Remove skillet from heat and fold in the cooked quinoa, fresh lemon juice, and chopped parsley until thoroughly combined.

6. 06

   Spoon the quinoa filling generously into each hollowed bell pepper and arrange them upright in the baking dish.

7. 07

   Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and slightly brown on the edges. Serve warm.