Mediterranean Stuffed Bell Peppers with Quinoa and Feta

Preheat the oven to 375°F (190°C).

Rinse 1/2 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 1 cup of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa is tender. Fluff with a fork and set aside.

Cut the tops off 4 bell peppers and remove the seeds and membranes. If needed, slice a small portion off the bottom of each pepper so they stand upright. Place the peppers in a baking dish.

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

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

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

Add 1 cup of halved cherry tomatoes, 1/4 cup of chopped kalamata olives, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2-3 minutes.

Remove from heat and stir in the cooked quinoa, 1/4 cup of chopped fresh parsley, 2 tablespoons of chopped fresh mint, the zest and juice of 1/2 lemon, and 1/4 cup of crumbled feta cheese.

Stuff the bell peppers with the quinoa mixture. Top each pepper with the remaining 1/4 cup of crumbled feta cheese.

Pour 1/4 cup of water into the bottom of the baking dish. Cover with foil and bake for 30 minutes.

Meanwhile, toast 2 tablespoons of pine nuts in a dry skillet over medium heat for 2-3 minutes until golden brown, watching carefully to prevent burning.

Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is lightly browned.

Drizzle the remaining 1 tablespoon of olive oil over the peppers, sprinkle with toasted pine nuts, and garnish with additional fresh herbs if desired.

Let the stuffed peppers rest for 5 minutes before serving.