Roasted Bell Peppers with Quinoa Filling

Preheat your oven to 200°C (400°F). Wash the bell peppers, cut them in half lengthwise, and remove the seeds and membranes. Rinse the quinoa thoroughly under cold water using a fine-mesh sieve.

Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-5 minutes until softened. Add the minced garlic and diced zucchini, and cook for another 3-4 minutes.

Add the rinsed quinoa, vegetable broth, diced tomatoes, oregano, salt, and pepper to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa has absorbed all the liquid and is tender. Stir in the chopped parsley.

Arrange the bell pepper halves on a baking sheet lined with parchment paper. Fill each pepper half generously with the quinoa mixture. If using feta cheese, sprinkle it over the top. Bake for 20-25 minutes, or until the peppers are tender and the filling is lightly golden. Serve warm.