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#### **Step 1: Prepare the Bell Peppers**
1. **Preheat the Oven**: Set your oven to **375°F (190°C)** and allow it to preheat while you prepare the peppers.
2. **Prepare the Peppers**: Wash the bell peppers, slice off the tops, and remove the seeds and membranes from the inside. If necessary, trim a small slice off the bottom of each pepper to help them stand upright during baking. Set the peppers aside.
#### **Step 2: Cook the Filling**
1. **Sauté the Vegetables**: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing for about 2-3 minutes, until softened and fragrant.
2. **Add the Veggies**: Stir in the diced zucchini, eggplant (if using), and chopped cherry tomatoes. Sauté for another 5-7 minutes, until the vegetables are softened and starting to caramelize. Add the chopped spinach and cook for an additional 1-2 minutes until wilted.
3. **Season the Filling**: Add salt, pepper, dried oregano, and red pepper flakes (if using) to taste. Stir in the cooked quinoa (or rice) and remove from heat. Let the mixture cool for a few minutes before stirring in the crumbled feta cheese and fresh herbs.
#### **Step 4: Bake the Stuffed Peppers**
1. **Bake the Peppers**: Place the stuffed peppers in a baking dish, standing upright. Cover the dish loosely with foil to prevent the tops from burning. Bake in the preheated oven for **25-30 minutes** until the peppers are tender and the filling is heated through.
2. **Optional Final Step**: If you added mozzarella cheese on top, remove the foil during the last 5 minutes of baking to allow the cheese to melt and turn golden brown.
#### **Step 5: Serve and Garnish**
1. **Garnish and Serve**: Remove the stuffed peppers from the oven and let them rest for a few minutes before serving. Garnish with additional fresh herbs, like parsley or basil, if desired. Serve as a main dish or with a side of your choice, such as a fresh salad or roasted potatoes.
– **Customize the Filling**: Feel free to swap out the quinoa for rice, couscous, or even farro for a different base. You can also add chickpeas, beans, or nuts for extra protein.
– **Add More Veggies**: If you want to make the filling even heartier, consider adding roasted sweet potatoes, carrots, or corn for more flavor and texture.
– **Make It Spicy**: For those who love spice, toss in some chopped jalapeños or sprinkle chili powder into the filling for an extra kick.
– **Meal Prep**: These stuffed peppers are great for meal prepping! You can prepare them ahead of time and refrigerate them until you’re ready to bake. They also freeze well for up to 2-3 months—just bake them, let them cool, and then store in an airtight container.
– **Try Different Cheeses**: While feta adds a nice tangy and creamy flavor, feel free to experiment with goat cheese, ricotta, or even shredded cheddar for different flavor profiles.
– **Healthy and Nutritious**: Packed with fresh vegetables, quinoa, and feta, this dish is full of vitamins, fiber, and protein, making it a balanced and nourishing meal.
– **Customizable**: You can adjust the recipe to suit your tastes, add your favorite veggies, or use different grains to make it your own.
– **Vegetarian Delight**: This recipe is perfect for vegetarians or anyone looking to enjoy a lighter, plant-based meal without sacrificing flavor.
– **One-Pan Wonder**: The peppers bake all together in one dish, making cleanup easy and hassle-free.
**Stuffed Bell Peppers with Feta and Vegetables** is a bright and flavorful dish that makes the most of seasonal produce and wholesome ingredients. The combination of savory quinoa, sautéed veggies, and creamy feta cheese creates a satisfying filling that pairs perfectly with the sweetness of the bell peppers. Whether you’re serving this as a hearty main dish or as part of a larger spread, these stuffed peppers are sure to become a favorite in your recipe collection. Try them today for a meal that’s as healthy as it is delicious!
