Ingredients:

  • 8 medium cubanelle peppers (approx. 3–4 inches long)
  • 1 cup quinoa (170 g), rinsed
  • 2 cups vegetable broth (480 ml)
  • 1/2 cup sun-dried tomatoes (80 g), finely chopped
  • 1/3 cup crumbled feta cheese (50 g)
  • 1 small red onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons olive oil, plus extra for drizzling
  • Juice of 1 lemon (~2 tablespoons)
  • Salt and black pepper to taste

Instructions:

  1. Rinse quinoa under cold water. Combine quinoa and vegetable broth in saucepan. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes until liquid is absorbed. Fluff with fork and let cool slightly.
  2. Preheat oven to 375°F (190°C). Wash and dry cubanelle peppers. Carefully slice lengthwise on one side and remove seeds and membranes to create 'boats,' leaving stems intact if possible.
  3. In a skillet, heat 2 tbsp olive oil over medium heat. Sauté onion and garlic until soft and translucent, about 4 minutes. In a mixing bowl, combine cooked quinoa, sautéed onion-garlic, sun-dried tomatoes, feta cheese, parsley, basil, lemon juice, salt, and pepper. Mix well.
  4. Spoon filling evenly into each cubanelle pepper, pressing gently to fill.
  5. Arrange stuffed peppers in the baking dish. Drizzle lightly with olive oil. Bake for 20–25 minutes until peppers are tender but still hold shape and filling is heated through.
  6. Remove from oven and garnish with extra herbs if desired. Serve warm.