Herb-Roasted Tomato and Pepper Stuffed Peppers

Name: Herb-Roasted Tomato and Pepper Stuffed Peppers
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 large bell peppers; 1 cup cooked quinoa; 1 cup diced tomatoes; 1/2 cup fresh basil; 1/4 cup red onion; 2 tbsp olive oil; 1/2 tsp dried thyme; 1/4 tsp salt; 1/4 tsp black pepper

Bell peppers roasted until tender and filled with a savory quinoa and tomato mixture, infused with basil and thyme for garden-fresh flavor.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 25 minutes. Cook: 45 minutes.

Serves 4.

Ingredients

4 large bell peppers
1 cup cooked quinoa
1 cup diced tomatoes
1/2 cup fresh basil
1/4 cup red onion
2 tbsp olive oil
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Preheat oven to 375°F (190°C). Place 4 large bell peppers (tops cut off and seeds removed) upright in a baking dish and drizzle 2 tbsp olive oil into the dish to prevent sticking.
Step 2: In a bowl, combine 1 cup cooked quinoa, 1 cup diced tomatoes, 1/2 cup fresh basil (chopped), 1/4 cup red onion (finely diced), 1/2 tsp dried thyme, 1/4 tsp salt, and 1/4 tsp black pepper until well mixed.
Step 3: Spoon quinoa mixture evenly into bell peppers, packing gently. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake 10-15 more minutes until peppers are tender and filling is heated through.