Quinoa and Flaxseed-Stuffed Peppers with a Zesty Feta Crumble: A Nutritious and Tangy Delight

This dish combines the wholesome properties of quinoa and flaxseed with vibrant bell peppers and a tangy feta cheese crumble. It's a perfect blend of textures and flavors, offering a nutritious meal that’s both healthy and delicious. The quinoa and flaxseed create a hearty filling while the bell peppers add a sweet note, and the feta brings a salty tang that balances everything beautifully.

Ingredients:- 4 large bell peppers (any color)- 1 cup quinoa, rinsed- 2 cups vegetable broth- 1 tablespoon olive oil- 1 medium onion, finely chopped- 3 cloves garlic, minced- 1 can (15 oz) black beans, drained and rinsed- 1 cup frozen corn, thawed- 1 tablespoon ground flaxseed- 1 teaspoon ground cumin- 1 teaspoon smoked paprika- 1/2 teaspoon red pepper flakes (optional)- Salt and pepper to taste- 1/2 cup crumbled feta cheese- 2 tablespoons fresh cilantro, chopped

Instructions:1. **Preheat your oven** to 375°F (190°C).

2. **Prepare the bell peppers**: Cut off the tops and remove the seeds and membranes. If needed, trim the bottoms slightly so they stand upright. Place them in a baking dish and set aside.

3. **Cook the quinoa**: In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is tender and the broth is absorbed. Fluff with a fork and set aside.

4. **Make the filling**: In a large skillet, heat the olive oil over medium heat. Add the onion and cook until it's translucent, about 5 minutes. Add the garlic and cook for another 1-2 minutes until fragrant.

5. **Combine the ingredients**: Stir in the black beans, corn, cooked quinoa, ground flaxseed, cumin, smoked paprika, red pepper flakes (if using), and salt and pepper. Cook for another 5 minutes, stirring occasionally. Adjust seasoning as needed.

6. **Stuff the peppers**: Spoon the quinoa mixture into each pepper, packing it down lightly. Drizzle a little olive oil over the tops of the stuffed peppers.

7. **Bake**: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and slightly charred on the edges.

8. **Add the finishing touches**: Once out of the oven, sprinkle the feta cheese crumbles over the top of the peppers. Garnish with fresh cilantro.

9. **Serve hot and enjoy**: These quinoa and flaxseed-stuffed peppers are best enjoyed warm. Serve them as a main course or pair with a side salad for a complete meal.

Tips:- Feel free to experiment with different types of beans or add more vegetables like chopped zucchini or spinach to the filling.- For a vegan version, skip the feta or use a plant-based cheese alternative.- These stuffed peppers can be made ahead and reheated, making them great for meal prep.