Mediterranean Stuffed Bell Peppers with Lemon Herb Quinoa

Preheat oven to 375°F (190°C).

Rinse 1 cup of quinoa under cold water. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.

While quinoa cooks, cut the tops off 5 bell peppers and remove seeds and membranes. Place peppers cut-side up in a baking dish.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced red onion and cook for 3-4 minutes until softened.

Add 3 minced garlic cloves and cook for 30 seconds until fragrant.

Add 1 diced zucchini and cook for 3-4 minutes until slightly tender.

Add 1 cup halved cherry tomatoes, 1/3 cup pitted and chopped kalamata olives, 1 teaspoon dried oregano, and 1/2 teaspoon ground cumin. Cook for 2 minutes.

Remove skillet from heat and add cooked quinoa to the vegetable mixture.

Zest 1 lemon and add to the mixture along with the juice from half the lemon (about 2 tablespoons).

Stir in 1/4 cup chopped fresh parsley, 2 tablespoons chopped fresh mint, 1 tablespoon chopped fresh dill, 1/2 cup crumbled feta cheese, 1 teaspoon salt, and 1/2 teaspoon black pepper.

In a small dry skillet, toast 2 tablespoons pine nuts over medium heat for 2-3 minutes until golden, stirring frequently. Add to the quinoa mixture.

Fill each bell pepper with the quinoa mixture and top with the remaining 1/4 cup crumbled feta cheese.

Drizzle peppers with 1 tablespoon olive oil and cover the baking dish with foil.

Bake for 30 minutes, then remove foil and bake for an additional 10-15 minutes until peppers are tender and tops are lightly browned.

Garnish with additional fresh herbs and serve with lemon wedges from the remaining half lemon.