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The Mediterranean diet is celebrated for its vibrant flavors and health benefits, making it a popular choice among those seeking a balanced lifestyle. Rooted in the culinary traditions of countries bordering the Mediterranean Sea, this diet emphasizes the consumption of whole foods, healthy fats, and a rich variety of fruits and vegetables. By focusing on plant-based ingredients, the Mediterranean diet not only supports physical health but also promotes overall well-being, making it an ideal option for anyone looking to enhance their dietary habits.

Healthy Dinners That Taste Good

Discover the delicious world of Mediterranean cuisine with these vibrant Mediterranean Quinoa Stuffed Peppers! Packed with nutrient-dense quinoa, colorful bell peppers, and wholesome ingredients like chickpeas and fresh veggies, this dish is not only a feast for the eyes but also a powerhouse of flavor and nutrition. Perfect for any occasion, it emphasizes healthy eating habits while delighting your taste buds. Try it for your next meal! #MediterraneanDiet #Quinoa #StuffedPeppers #HealthyEating #MealPrep #VeggieDelight #Superfood #WholesomeFood
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa (rinsed and drained)

2 cups vegetable broth (or water)

1 can (15 oz) chickpeas, rinsed and drained

1 cup cherry tomatoes, halved

1 cup baby spinach

1/2 cup feta cheese, crumbled (optional for a vegan version)

1/4 cup Kalamata olives, sliced

1 tsp dried oregano

1 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

2 tbsp olive oil

Fresh parsley, chopped for garnish

Lemon wedges for serving

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook Quinoa: In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork.

      Prepare Peppers: While the quinoa is cooking, slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil and place them upright in a baking dish.

        Mix Filling: In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, spinach, feta cheese (if using), olives, oregano, garlic powder, salt, and black pepper. Mix everything until well combined.

          Stuff the Peppers: Spoon the quinoa mixture into each of the prepared bell peppers, pressing down slightly to pack it in.

            Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and lightly browned.

              Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh parsley and serve with lemon wedges on the side for added zest.

                Prep Time: 15 min | Total Time: 55 min | Servings: 4