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Mediterranean cuisine is renowned for its vibrant flavors, fresh ingredients, and numerous health benefits. With a focus on whole foods, healthy fats, and a variety of fruits and vegetables, this culinary tradition not only tantalizes the taste buds but also promotes overall well-being. Among the many delicious offerings of this region, stuffed peppers stand out as a versatile dish that can cater to various dietary preferences.

Vibrant Mediterranean Stuffed Peppers

Discover the vibrant world of Mediterranean cuisine with these delicious stuffed peppers! Bursting with fresh ingredients, nutritious quinoa, and mouthwatering spices, this dish is not only visually stunning but also packed with health benefits. Perfect for family dinners or gatherings, these adaptable stuffed peppers cater to various diets, including vegetarian and gluten-free options. Follow our step-by-step guide and impress your guests with this colorful, flavorful meal that embodies the essence of Mediterranean living.
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 tablespoon olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 zucchini, diced

1 cup cherry tomatoes, halved

1 teaspoon dried oregano

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

Salt and pepper to taste

1 cup canned chickpeas, drained and rinsed

1 cup feta cheese, crumbled (or a vegan alternative)

Fresh parsley or basil, chopped for garnish

Instructions
 

Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

    Cook the Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce to a simmer, cover, and cook for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic; sauté for about 2-3 minutes until softened. Add diced zucchini and cook for another 3-4 minutes until tender. Stir in the halved cherry tomatoes, oregano, smoked paprika, and cumin. Season with salt and pepper, and cook for an additional 2 minutes, allowing the tomatoes to soften.

        Combine Ingredients: In a large bowl, combine the cooked quinoa, sautéed vegetable mixture, chickpeas, and half of the feta cheese. Mix well until all ingredients are evenly distributed.

          Stuff the Peppers: Carefully spoon the quinoa mixture into each bell pepper, packing it gently but firmly. Place the stuffed peppers upright in a baking dish.

            Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and sprinkle the remaining feta cheese on top of each pepper. Bake for an additional 10-15 minutes, or until the peppers are tender and slightly browned.

              Serve and Garnish: Remove from the oven and let cool for a few minutes. Garnish with fresh parsley or basil before serving.

                Enjoy your Vibrant Mediterranean Stuffed Peppers as a delightful main dish or a nutritious side!

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4