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Preheat the oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes.
Lightly drizzle the bell peppers with olive oil and place them in a baking dish.
Prepare the filling:
In a large mixing bowl, combine the cooked quinoa (or brown rice), diced cherry tomatoes, chopped red onion, olives, and crumbled feta cheese.
Add the oregano, garlic powder, salt, and pepper. Mix everything together until well combined.
Stuff the peppers:
Spoon the quinoa mixture into each bell pepper, packing it in tightly. Ensure the filling is evenly distributed.
Bake:
Place the stuffed peppers in the preheated oven and bake for about 25-30 minutes, or until the peppers are tender.
Garnish and serve:
Remove the peppers from the oven and garnish with fresh parsley before serving.
Serving and storage tips:
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