Ingredients:

  • 4 large bell peppers, any color (approx. 1.5 lbs / 680g)
  • 2 tbsp olive oil
  • ½ tsp sea salt
  • 1 cup uncooked quinoa, rinsed (185g)
  • 2 cups vegetable broth (480ml)
  • 1 tbsp olive oil
  • ½ medium yellow onion, finely diced (approx. 4 oz / 115g)
  • 3 cloves garlic, minced
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp black pepper
  • ½ cup crumbled feta cheese (60g)
  • ¼ cup fresh parsley, chopped (15g)
  • 1 tbsp lemon juice (15ml)

Instructions:

  1. Slice the bell peppers in half lengthwise through the stem. Remove the seeds and membranes. Brush the insides and outsides with 1 tbsp of olive oil and sprinkle with salt. Place them cut-side up in a 9x13 inch baking dish.
  2. Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the grain is fluffy. Set aside.
  3. Heat 1 tbsp of olive oil in a skillet over medium heat. Add diced onion and cook until translucent (about 4 mins). Stir in minced garlic, smoked paprika, and oregano; cook for 1 minute until the fragrance is released.
  4. In a large mixing bowl, combine the cooked quinoa, the sautéed aromatic mixture, and the drained beans. Stir in the lemon juice and black pepper.
  5. Spoon the quinoa mixture into the prepared bell pepper halves and bake in the oven until the peppers are tender and slightly charred.