Ingredients:

  • 1 cup (170g) quinoa, rinsed
  • 2 cups (480ml) vegetable broth
  • 1 tablespoon olive oil (15ml)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano (5g)
  • 1 teaspoon paprika (5g)
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (150g) canned black beans, drained and rinsed
  • 1 cup (150g) feta cheese, crumbled
  • Salt and pepper, to taste
  • 4 large bell peppers (any color), tops cut off and seeds removed
  • Fresh parsley or basil, chopped (for garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a pot, combine quinoa and vegetable broth. Bring to a boil, then simmer covered for 15 minutes, or until all liquid is absorbed.
  3. In a skillet, heat olive oil over medium heat. Sauté onions until translucent (about 5 minutes), add garlic and cook for another minute.
  4. Stir in oregano, paprika, cherry tomatoes, and black beans; cook for 3-4 minutes.
  5. Add cooked quinoa and feta to the skillet, mixing thoroughly. Season with salt and pepper.
  6. Stuff each bell pepper with the quinoa filling, packing it gently.
  7. Place stuffed peppers in a baking dish. Cover with foil and bake for 20 minutes.
  8. Remove foil and bake for an additional 5 minutes, until peppers are tender.
  9. Garnish with fresh herbs before serving.