Vegan Mediterranean Stuffed Bell Peppers
Tender bell peppers filled with lemony quinoa, chickpeas, and herbs, baked until just soft.
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Cooking tools:
- Microplane
- Fine-mesh sieve
- Oven
- Baking dish
- Saucepan
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Fork
- Spoon
- Aluminum foil
- Can opener
- Stove
Ingredients
- 4 large bell peppers, tops cut off and seeded
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1/2 cup yellow onion, finely diced
- 3 garlic cloves, minced
- 1 can chickpeas, drained and rinsed (15 ounces)
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup kalamata olives, pitted and chopped
- 1/2 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 teaspoon dried oregano
- 1 lemon, zested and juiced
- 1/2 cup crumbled vegan feta
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon olive oil, for drizzling
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