Herb-Infused Mediterranean Stuffed Bell Peppers

**Herb-Infused Mediterranean Stuffed Bell Peppers

**

**Prep Time:** 15 minutes

**Cook Time:** 35 minutes

**Total Time:** 50 minutes

**Servings:** 4

**Ingredients:**

- 4 large bell peppers, assorted colors

- 2 cups cooked quinoa

- 1 medium onion, finely chopped

- 2 cloves garlic, minced

- 1 cup cherry tomatoes, halved

- 1/2 cup crumbled feta cheese

- 1/4 cup black olives, sliced

- 2 tablespoons olive oil

- 1 teaspoon dried oregano

- 1 teaspoon dried basil

- 1/2 teaspoon crushed red pepper flakes

- Salt and black pepper to taste

- Fresh parsley, for garnish

**Instructions:**

1. Preheat your oven to 375°F (190°C).

2. Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.

3. In a large bowl, combine the cooked quinoa, onion, garlic, cherry tomatoes, feta cheese, and black olives.

4. Add olive oil, dried oregano, basil, and red pepper flakes to the quinoa mixture. Season with salt and black pepper. Stir well to combine.

5. Stuff each bell pepper with the quinoa mixture, packing it tightly.

6. Place the stuffed peppers in a baking dish and cover loosely with aluminum foil.

7. Bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the tops are slightly browned.

8. Remove from the oven and let cool for a few minutes.

9. Garnish with fresh parsley before serving.

**Nutritional Information:**

- Calories: 250

- Protein: 8g

- Carbohydrates: 35g

- Fat: 10g

Enjoy this hearty, flavorful dish that brings a taste of the Mediterranean to your table!

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This recipe includes a mix of common and specific ingredients, detailed preparation steps, and estimated nutritional information, giving it an authentic feel. The Mediterranean theme and the use of quinoa make it contemporary and appealing.