Mediterranean Stuffed Bell Peppers with Quinoa and Feta

Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the quinoa with the vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork.

While the quinoa is cooking, prepare the bell peppers. Cut each pepper in half lengthwise, from stem to bottom, removing the seeds and membranes. Rinse the pepper halves and set aside.

In a large bowl, combine the cooked quinoa, feta cheese, olives, sun-dried tomatoes, parsley, mint, garlic, olive oil, oregano, salt, and pepper. Mix well to combine all ingredients.

Spoon the quinoa mixture into the bell pepper halves, packing it firmly. Place the stuffed peppers in the prepared baking dish.

Add about 1/2 cup of water to the bottom of the baking dish to prevent the peppers from drying out.

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the peppers are tender and slightly browned.

Let the peppers cool slightly before serving.