Ingredients:

  • 1 cup (190g) uncooked quinoa, rinsed thoroughly
  • 2 cups (475ml) vegetable broth (or water)
  • 1 tbsp olive oil
  • 1/2 small onion, finely diced (about 1/2 cup)
  • 1 clove garlic, minced
  • 4 medium bell peppers (various colours), tops cut off and seeds removed
  • 1 tbsp olive oil, plus more for drizzling
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (about 75g) sun-dried tomatoes, oil-packed, drained and chopped
  • 1/2 cup (about 75g) Kalamata olives, pitted and chopped
  • 1/4 cup (about 35g) crumbled feta cheese (optional, omit for vegan)
  • 1/4 cup (about 15g) packed fresh parsley, chopped
  • 2 tbsp pine nuts, toasted (optional)
  • 1 tbsp lemon juice
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes (optional, for a little kick)

Instructions:

  1. Sauté onion and garlic in olive oil in a saucepan. Add quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer until liquid is absorbed and quinoa is fluffy.
  2. Preheat oven to 375°F (190°C). Drizzle bell peppers with olive oil, season with salt and pepper, and roast for 15 minutes to soften slightly.
  3. In a large bowl, combine cooked quinoa, sun-dried tomatoes, olives, feta (if using), parsley, pine nuts (if using), lemon juice, oregano, red pepper flakes (if using), salt, and pepper.
  4. Fill each bell pepper with the quinoa mixture, pressing gently to pack it in.
  5. Place stuffed peppers on the baking sheet. Drizzle with a little more olive oil. Bake for 25 minutes, or until peppers are tender and filling is heated through. Enjoy these delicious quinoa stuffed bell peppers.
  6. Let cool slightly before serving. Garnish with fresh parsley, if desired.