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Mediterranean cuisine is celebrated not only for its rich flavors but also for its emphasis on health and wellness. Originating from countries bordering the Mediterranean Sea, this culinary tradition features an abundance of fresh vegetables, whole grains, legumes, and healthy fats, all of which contribute to a balanced and nutritious diet. The Mediterranean diet has been linked to numerous health benefits, including reduced risk of heart disease, improved cognitive function, and better weight management. It's a delightful way to enjoy meals that are both flavorful and beneficial for your overall well-being.

Vibrant Mediterranean Stuffed Peppers

Discover the vibrant and nutritious world of Mediterranean stuffed peppers with this delicious recipe. Bursting with fresh ingredients like bell peppers, quinoa, chickpeas, cherry tomatoes, kalamata olives, and feta cheese, these stuffed peppers not only look stunning but also offer a perfect balance of flavors and textures. Ideal for any meal, they can easily be customized to fit your dietary preferences. Try this colorful dish and embrace the health benefits of Mediterranean cuisine!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa (rinsed)

2 cups vegetable broth (or water)

1 can (15 oz) chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1/2 cup Kalamata olives, pitted and chopped

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste

Lemon wedges for serving

Instructions
 

Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed. Remove it from heat and let it sit covered for 5 minutes, then fluff with a fork.

    Preheat the Oven: While the quinoa cooks, preheat your oven to 375°F (190°C).

      Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. You can chop the tops and add them to the filling for extra flavor if desired. Arrange the hollowed-out peppers in a baking dish.

        Mix the Filling: In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, Kalamata olives, feta cheese, parsley, olive oil, oregano, smoked paprika, salt, and pepper. Stir everything together until well combined.

          Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, packing it gently but firmly. Fill each pepper to the top.

            Bake: Pour a little water into the bottom of the baking dish (about 1/4 cup) to create steam and help cook the peppers. Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes. After this time, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly golden.

              Serve: Once cooked, remove the peppers from the oven. Garnish with additional feta cheese, fresh parsley, and serve with lemon wedges on the side.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4