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🥗 Stuffed Bell Peppers with Quinoa & Feta

Colorful, hearty, and packed with Mediterranean flavor — perfect as a main or side dish.

🌿 Ingredients (Serves 4):

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 small red onion, finely chopped
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 100g crumbled feta cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and black pepper (to taste)
• Fresh parsley for garnish

🥄 Instructions:

1. Preheat oven to 190°C (375°F).
2. Sauté veggies
   In a pan, heat olive oil and sauté onion, garlic, and zucchini until soft. Add cherry tomatoes and cook for 2 more minutes.
3. Make the filling
   In a bowl, combine cooked quinoa, sautéed veggies, feta, oregano, salt, and pepper. Mix well.
4. Stuff the peppers
   Spoon the filling into the hollowed-out bell peppers. Place them in a baking dish with a little water at the bottom to steam.
5. Bake
   Cover with foil and bake for 30 minutes. Remove foil and bake another 10–15 minutes until peppers are tender and slightly charred.
6. Garnish and serve
   Sprinkle with fresh parsley and serve hot or warm.