Oregano and Feta Stuffed Peppers

Ingredients

Bell peppers

4 large, any color

Cooked quinoa

1 cup

Feta cheese

1 cup, crumbled

Cherry tomatoes

1 cup, halved

Red onion

1 small, finely chopped

Fresh oregano

2 tablespoons, chopped (or 1 tablespoon dried oregano)

Garlic

2 cloves, minced

Olive oil

2 tablespoons

Salt

to taste

Pepper

to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Set them aside.
3. In a large mixing bowl, combine the cooked quinoa, crumbled feta cheese, halved cherry tomatoes, chopped red onion, fresh oregano, minced garlic, olive oil, salt, and pepper. Stir the mixture until everything is evenly incorporated.
4. Carefully stuff each prepared bell pepper with the feta and quinoa mixture, pressing down gently to pack it in.
5. Arrange the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil to retain moisture during baking.
6. Bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 10 minutes or until the peppers are tender and the filling is warmed through and slightly golden on top.
7. Remove from the oven and let cool slightly before serving. Enjoy hot as a delicious main course or a vibrant side dish!