Mediterranean Quinoa Stuffed Bell Peppers

Preheat oven to 375°F (190°C).

Cook the quinoa: In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.

Prepare the bell peppers: Halve the bell peppers lengthwise and remove the seeds and membranes.

Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add red onion and zucchini and cook until softened, about 5 minutes.

Combine the filling: In a large bowl, combine cooked quinoa, sautéed red onion and zucchini, cherry tomatoes, Kalamata olives, feta cheese (if using), fresh parsley, lemon juice, dried oregano, salt, and pepper. Mix well.

Stuff the bell peppers: Fill each bell pepper half with the quinoa mixture.

Bake: Place the stuffed bell peppers on a baking sheet and bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.

Serve: Let cool slightly before serving. Garnish with extra fresh parsley, if desired.