Mediterranean Stuffed Peppers

Ingredients

6 multi-colored bell peppers

1 cup of quinoa 

4 garlic cloves

3 medium shallots, chopped

1/4 cup of parsley, chopped

3/4 cup of shelled pistachios, chopped

2 tablespoons of olive oil 

1/4 teaspoon of red pepper flakes 

1 teaspoon of paprika

1 teaspoon of dried oregano

2 tablespoons of lemon juice; zest from 1/2 of a lemon

1/2 teaspoon of sea salt

1/4 teaspoon of black pepper

1/4 cup of feta cheese crumbles, optional

Directions

1. Preheat the oven to 425 degrees F. 

2. Wash the peppers and cut them in half lengthwise; remove the stems and seeds. Line a baking sheet with parchment paper, then place the peppers on top. Bake with the cut side down for 15 minutes, then remove from the oven, flip to cut side up, and sprinkle with a pinch of salt and pepper. Bake for another 15 minutes until tender. 

3. Meanwhile, cook the quinoa. Rinse the quinoa and drain it completely, then place it in a saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer where the water is just bubbling for 17 to 20 minutes until the water has been completely absorbed. Turn off the heat and let it sit with the lid on to steam for at least 5 minutes. 

4. Mince the garlic, shallot, and parsley. Chop the pistachios. In a large skillet, heat 2 tablespoons of olive oil. Add in the garlic, shallot, and red pepper flakes and sauté 1 to 2 minutes. Remove from the heat, then stir in the cooked quinoa, pistachios, 1/4 cup of parsley, paprika, oregano, lemon juice and zest, sea salt, and black pepper. Taste and add another few pinches of salt to taste. Spoon the filling into the roasted pepper halves. Garnish with parsley and feta cheese crumbles (if using). 

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