Ingredients

• 4 bell peppers
• 240 mls (1 cup) quinoa
• 1 onion
• 2 garlic cloves
• 240 mls (1 cup) canned chickpeas
• 2 tomatoes
• 240 mls (1 cup) kalamata olives
• 1 cucumber
• 240 mls (1 cup) fresh parsley
• 2 tbsps lemon juice
• 2 tbsps olive oil
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large bowl, combine cooked quinoa, diced onion, minced garlic, chickpeas, diced tomatoes, chopped olives, diced cucumber, chopped parsley, lemon juice, olive oil, salt, and black pepper.
4. Mix the ingredients well until evenly combined.
5. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
6. Cover the dish with foil and bake for 25-30 minutes, or until the peppers are tender.
7. Serve the vegan Greek stuffed peppers hot and enjoy!

Notes

• Feel free to add your choice of herbs and spices for extra flavor