Bell peppers filled with a vibrant mix of grains, vegetables, herbs, and cheese, baked to perfection.
# What You'll Need:
→ Peppers
01 - 4 large bell peppers (red, yellow, or orange), tops sliced off, seeds and membranes removed
→ Filling
02 - 1 tablespoon olive oil
03 - 1 small red onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 small zucchini, diced
06 - 1 cup cherry tomatoes, quartered
07 - 1 cup cooked quinoa or cooked rice (use quinoa or certified gluten-free rice for gluten-free option)
08 - ½ cup Kalamata olives, pitted and sliced
09 - ½ cup crumbled feta cheese
10 - ¼ cup sun-dried tomatoes, finely chopped
11 - 2 tablespoons chopped fresh parsley
12 - 1 tablespoon chopped fresh mint
13 - 1 teaspoon dried oregano
14 - Salt and freshly ground black pepper, to taste
→ Topping
15 - ¼ cup grated Parmesan or additional crumbled feta cheese
16 - 2 tablespoons pine nuts (optional)
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to hold peppers upright.
02 - Slice off pepper tops and remove seeds and membranes. Arrange peppers cut-side up in the baking dish.
03 - Heat olive oil in a skillet over medium heat. Sauté onion for 3 to 4 minutes until softened, then add garlic and zucchini and cook for 3 more minutes.
04 - Stir in cherry tomatoes and cook for 2 minutes until slightly softened. Remove skillet from heat.
05 - In a large bowl, mix sautéed vegetables, cooked quinoa or rice, olives, feta cheese, sun-dried tomatoes, parsley, mint, oregano, salt, and pepper until well combined.
06 - Fill each pepper evenly with the mixture, packing gently. Sprinkle with Parmesan or additional feta cheese and pine nuts if using.
07 - Pour a few tablespoons of water into the baking dish base. Cover with aluminum foil and bake for 30 minutes.
08 - Remove foil and bake for an additional 10 minutes until peppers are tender and tops lightly golden.
09 - Allow stuffed peppers to cool for 5 minutes before serving.
