Ingredients:

  • 1 cup quinoa, rinsed (170 g)
  • 2 cups vegetable broth (475 ml)
  • 1 cup cooked chickpeas, drained and rinsed (240 g)
  • ½ cup feta cheese, crumbled (75 g)
  • ½ cup kalamata olives, sliced (75 g)
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano (5 g)
  • 1 tablespoon olive oil (15 ml)
  • Salt and pepper to taste
  • 4 medium yellow bell peppers (about 150 g each)
  • 1 tablespoon fresh parsley or basil, chopped (15 g)
  • Optional: a sprinkle of paprika for garnish

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Cook the quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until liquid is absorbed. Fluff with a fork and set aside.
  3. Prepare the yellow peppers: Slice off the tops and remove seeds. Place the peppers upright in the baking dish.
  4. Sauté the aromatics: In a skillet, heat olive oil over medium heat. Add red onion and garlic, sautéing until soft.
  5. Combine the filling: In a mixing bowl, mix cooked quinoa, chickpeas, feta, olives, sautéed onion and garlic, oregano, salt, and pepper.
  6. Stuff the peppers: Fill each yellow pepper generously with the quinoa mixture, pressing down gently.
  7. Bake: Drizzle with olive oil, cover with foil, and bake for 25 minutes. Remove foil and bake an additional 5 minutes until peppers are tender.
  8. Garnish and serve: Sprinkle with fresh herbs and paprika, serve warm.