Preheat your oven to 375°F (190°C).

Rinse one cup of quinoa in a fine mesh strainer under cold water. In a medium saucepan, cook the quinoa according to package instructions (usually two cups of water per cup of quinoa). This typically takes about 15 minutes on medium heat. Fluff it with a fork once cooked and set aside.

While the quinoa is cooking, slice the tops off the four red bell peppers and remove the seeds. You can keep the tops for decoration if desired.

In a large bowl, combine the cooked quinoa, chickpeas, halved cherry tomatoes, chopped Kalamata olives, crumbled feta cheese, olive oil, dried oregano, garlic powder, salt, and pepper. Mix until everything is well combined.

Spoon the quinoa mixture into each bell pepper generously, packing it slightly to ensure they are full.

Place the stuffed peppers upright in a baking dish. Cover with foil and bake in the preheated oven for 25 minutes.

After that, remove the foil and bake for an additional 5 minutes to lightly brown the tops.

Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.