Ingredients: For the Stuffed Peppers:

4 medium bell peppers (any color)

1 cup cooked brown rice or quinoa

1 can chickpeas (15 oz), rinsed and drained

1 cup diced tomatoes (fresh or canned

1/2 cup feta cheese, crumbled (or a dairy-free alternative)

1/2 cup Kalamata olives, sliced

1/4 cup red onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Olive oil (for drizzling)

Fresh parsley or basil (for garnish)

For the Tzatziki Sauce:

1 cup Greek yogurt (or a dairy-free alternative)

1 small cucumber, grated and drained

1 clove garlic, minced

1 tablespoon lemon juice

Salt to taste

Instructions: Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds. Arrange them in a baking dish.

Sauté the Filling:

In a large bowl, combine the cooked brown rice or quinoa, chickpeas, and diced tomatoes. Add feta cheese, olives, and red onion next. Mix in minced garlic, oregano, basil, salt, and pepper. Mix well. Stuff the Peppers: Fill each bell pepper with the Mediterranean mixture, packing it in gently. Drizzle a little olive oil on top of each stuffed pepper.

Bake: Cover the baking dish with aluminum foil and bake for 25-30 minutes. Then remove the foil and bake for another 10-15 minutes until the peppers are tender.

Prepare the Tzatziki Sauce:

In a bowl, mix together the Greek yogurt, grated cucumber, minced garlic, lemon juice, and salt. Adjust seasoning to taste. Serve: Remove the stuffed peppers from the oven and let them cool slightly. Serve the peppers with a generous dollop of tzatziki sauce on the side and garnish with fresh parsley or basil.

Enjoy!

These Mediterranean stuffed bell peppers are flavorful, nutritious, and make a beautiful presentation. They are perfect for impressing guests or enjoying a romantic dinner with a loved one. Pair them with a simple salad for a complete meal!