Bell peppers filled with quinoa, feta, chickpeas, and herbs create a vibrant, satisfying Mediterranean-inspired meal.
# Components:
→ Bell Peppers
01 - 4 large bell peppers, any color, tops cut off and seeds removed
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper, to taste
→ Mediterranean Quinoa Filling
04 - 1 cup quinoa, rinsed
05 - 2 cups vegetable broth
06 - 1 can (15 ounces) chickpeas, drained and rinsed
07 - 1/2 cup sun-dried tomatoes, chopped
08 - 1/2 cup crumbled feta cheese
09 - 1/4 cup pine nuts, toasted
10 - 3 cloves garlic, minced
11 - 1 small red onion, diced
12 - 2 tablespoons fresh parsley, chopped
13 - 1 tablespoon fresh oregano or 1 teaspoon dried oregano
14 - 1 tablespoon fresh lemon juice
15 - 1 teaspoon lemon zest
→ Topping
16 - 1/2 cup grated Parmesan cheese
17 - 2 tablespoons breadcrumbs, optional
18 - Fresh basil leaves, for garnish
# Method:
01 - Preheat oven to 400°F. Cut the tops off bell peppers and remove seeds and membranes. Trim a slice from the base if needed so peppers stand upright. Brush with olive oil and season inside and out with salt and pepper.
02 - In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside to cool slightly.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced red onion and sauté until softened, about 4 minutes. Stir in minced garlic and cook 30 seconds until fragrant.
04 - In a large mixing bowl, combine cooked quinoa, sautéed onion and garlic, chickpeas, sun-dried tomatoes, crumbled feta, toasted pine nuts, chopped parsley, oregano, lemon juice, and lemon zest. Season with salt and black pepper to taste.
05 - Divide the quinoa mixture evenly among the prepared bell peppers, pressing gently to fill. Top each pepper with grated Parmesan and sprinkle with breadcrumbs if desired. Arrange peppers in a baking dish, adding 1/4 cup water to the base.
06 - Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking another 10 minutes, until peppers are tender and the tops are golden brown. Garnish with fresh basil leaves and serve warm.
