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1. Prep the Peppers
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Lightly brush the inside of the peppers with olive oil and place them in a baking dish.
2. Make the Filling
4. In a large skillet, heat 1 tbsp olive oil over medium heat.
5. Add red onion and garlic; saute for 2 minutes until fragrant.
6. Stir in cherry tomatoes, chickpeas, quinoa (or rice), olives, cumin, smoked paprika, red pepper flakes, salt, and black pepper. Cook for 3 minutes.
7. Remove from heat and stir in cucumber, parsley, basil, and lemon juice.
3. Stuff & Bake
8. Spoon the mixture evenly into the prepared bell peppers.
9. Sprinkle with crumbled feta cheese (if using).
10. Cover with foil and bake for 25 minutes.
11. Remove foil and bake uncovered for another 10 minutes until the peppers are tender.
4. Serve & Garnish
12. Let the peppers cool for a few minutes before serving.
13. Garnish with extra feta, tzatziki, or a squeeze of fresh lemon.
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