Mediterranean Stuffed Bell Peppers with Tzatziki

Preheat the oven to 375°F (190°C).

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

Cut the tops off 4 large bell peppers and remove seeds and membranes. Stand peppers upright in a baking dish.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1/2 diced red onion and 2 minced garlic cloves, sauté for 3 minutes until softened.

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

In a large bowl, combine the cooked quinoa, sautéed vegetables, 1 cup halved cherry tomatoes, 1/3 cup pitted and chopped kalamata olives, 1/4 cup chopped fresh parsley, 1 teaspoon dried oregano, 1 teaspoon lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Gently fold in 1/4 cup crumbled feta cheese, reserving the remaining 1/4 cup for topping.

Stuff the bell peppers with the quinoa mixture. Sprinkle the remaining feta cheese on top and drizzle with 1 tablespoon olive oil.

Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until peppers are tender and tops are lightly browned.

While peppers are baking, prepare the tzatziki sauce. Grate 1/2 cucumber and squeeze out excess moisture using a clean kitchen towel.

In a medium bowl, combine 1 cup Greek yogurt, grated cucumber, 1 tablespoon chopped fresh dill, 1 tablespoon chopped mint leaves, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Mix well and refrigerate until ready to serve.

Toast 2 tablespoons pine nuts in a dry skillet over medium heat for 2-3 minutes until golden, stirring frequently to prevent burning.

Serve the stuffed peppers warm with a generous dollop of tzatziki sauce on top, garnished with toasted pine nuts.