Stuffed Peppers with Quinoa and Feta

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Rinse quinoa under cold water. In a pot, combine quinoa and water, bring to a boil, cover, and reduce heat to low. Cook for 15 minutes or until water is absorbed, then remove from heat and let sit covered for 5 minutes.

3. 3

   While quinoa is cooking, cut the tops off the bell peppers and remove seeds and membranes.

4. 4

   Finely chop onion and garlic. In a skillet over medium heat, heat olive oil and sauté onion until translucent, about 5 minutes. Add garlic and sauté for another minute.

5. 5

   Add cooked quinoa, diced tomatoes, oregano, salt, and black pepper to the skillet. Stir to combine and let simmer for 5 minutes.

6. 6

   Remove skillet from heat and stir in crumbled feta cheese and chopped parsley.

7. 7

   Stuff each bell pepper with the quinoa mixture and place them upright in a baking dish. Drizzle with a little more olive oil if desired.

8. 8

   Cover the dish with aluminum foil and bake in preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes until the peppers are tender.

9. 9

   Serve warm and enjoy.