📖 Instructions

1. Prep the Peppers: Carefully wash 4 large bell peppers (any color, though a mix looks beautiful!). Cut each pepper in half lengthwise, from stem to base. Using a small spoon or your fingers, scoop out and discard the seeds and any white membranes inside. You want a clean cavity for your filling. Tip: If your peppers are wobbly on the baking dish, you can trim a tiny bit off the rounded bottom to make them sit flat, but be careful not to create a hole!
2. Pre-Roast (Optional but Recommended): Preheat your oven to 400°F (200°C). Place the halved peppers cut-side up in a baking dish. Drizzle lightly with olive oil and sprinkle with a pinch of salt and black pepper. Roast for 10-15 minutes, or until they start to soften slightly but still hold their shape. This step really helps deepen their flavor and ensures a tender pepper. Remove from oven and set aside. Reduce oven temperature to 375°F (190°C).
3. Cook the Quinoa: Rinse 1 cup of quinoa thoroughly under cold running water in a fine-mesh sieve. This removes any bitterness. Combine the rinsed quinoa with 2 cups of vegetable broth (or water) in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for another 5 minutes. Then, fluff with a fork.
4. Sauté the Aromatics and Vegetables: While the quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 small onion, finely chopped, and cook until softened and translucent, about 5-7 minutes. Stir in 2 cloves of garlic, minced, and cook for another minute until fragrant – don't let it brown! Add 1 cup of finely chopped zucchini and 1/2 cup of corn kernels (fresh or frozen) to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
5. Assemble the Filling: In a large mixing bowl, combine the cooked and fluffed quinoa, the sautéed vegetable mixture, 1/2 cup of crumbled feta cheese (if using), 1/4 cup of fresh parsley, chopped, and 1 tablespoon of fresh oregano, chopped (or 1 teaspoon dried). Add 1/2 teaspoon of smoked paprika, 1/4 teaspoon of black pepper, and salt to taste. I usually start with 1/2 teaspoon of salt and adjust. Stir everything together until well combined. Give it a taste and adjust seasonings if needed – this is your chance to make it perfect!
6. Stuff the Peppers: Evenly divide the quinoa filling among the pre-roasted bell pepper halves in the baking dish. Mound the filling slightly. Visual cue: The peppers should be generously filled but not overflowing.
7. Bake the Stuffed Peppers: Cover the baking dish loosely with aluminum foil. Bake in the preheated 375°F (190°C) oven for 20 minutes. The foil helps steam the peppers and keep the filling moist. Remove the foil and continue baking for another 10-15 minutes, or until the peppers are fully tender and the filling is heated through and slightly golden on top. If you like, sprinkle a little extra feta or parmesan on top for the last 5 minutes of baking for a cheesy crust.
8. Serve: Carefully remove the baking dish from the oven. Let the peppers rest for a few minutes before serving. Garnish with extra fresh parsley or a drizzle of good quality olive oil, if desired. Serve warm and enjoy your delicious, healthy meal!