Mediterranean Quinoa and Lentil Stuffed Bell Peppers

1. Prepare the Peppers and Oven

1. Preheat your oven to 200°C (180°C fan).
2. Slice the top half-inch off each bell pepper to create a lid; discard the core and seeds from the lids and finely chop the remaining usable flesh from the tops.
3. Carefully scoop out the ribs and seeds from inside the bell pepper cavities. If needed, trim a paper-thin slice from the bottom of each pepper so they stand upright easily.
4. Lightly rub the outsides of the peppers with a few drops of olive oil and a pinch of salt. Arrange them upright in a snug ceramic baking dish.

2. Cook the Quinoa Base

1. In a small saucepan, combine the rinsed quinoa with the vegetable broth and a pinch of salt.
2. Bring to a rapid boil over medium-high heat, then reduce the heat to low, cover tightly with a lid, and simmer for 15 minutes until the liquid is absorbed and the quinoa is fluffy.
3. Remove from heat, fluff with a fork, and let sit covered for 5 minutes.

3. Toast the Pine Nuts and Build the Aromatic Filling

1. Heat a dry, wide skillet over medium-low heat. Add the pine nuts and toast for 2 to 3 minutes, tossing continuously until golden and fragrant. Transfer immediately to a small plate.
2. In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced shallot and the chopped pepper tops, sautéing for 4 to 5 minutes until soft and translucent.
3. Stir in the minced garlic, dried oregano, and ground cumin; cook for 1 minute until highly aromatic.
4. Stir in the tomato paste, coating the aromatics, and cook for 1 minute to deepen its color and sweetness.
5. Remove the skillet from heat. Fold in the cooked quinoa, cooked lentils, chopped sun-dried tomatoes, Kalamata olives, toasted pine nuts, fresh parsley, fresh mint, lemon zest, 1/2 teaspoon of salt, and cracked black pepper.
6. Gently fold through half of the crumbled feta cheese.

4. Stuff and Roast to Perfection

1. Spoon the high-protein quinoa and lentil mixture generously into the hollowed peppers, pressing down gently and mounding it slightly over the top.
2. Scatter the remaining crumbled feta cheese over the top of each pepper.
3. Pour 60ml of water into the base of the baking dish around the peppers to create gentle steam and keep them succulent.
4. Cover the dish loosely with foil and bake for 25 minutes.
5. Remove the foil and return to the oven for an additional 15 minutes, until the pepper skins are tender, slightly blistered, and the feta cheese on top is golden brown.

5. Plate and Serve

1. Transfer the stuffed peppers to warm serving plates.
2. Drizzle with a touch of extra virgin olive oil and serve immediately with fresh lemon wedges on the side for squeezing over the top.