Quick and Healthy Dinner Recipes to Kickstart your New Year's Resolutions

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Mediterranean-Style Stuffed Peppers

These vibrant bell peppers are filled with a Mediterranean-inspired blend of quinoa, broccoli, olives, and roasted tomatoes. Topped with tangy feta cheese, this dish is both nutritious and bursting with flavor, perfect for a light yet satisfying meal. Your table will be beautiful appetizing, and, better yet, nutritious! 

Ingredients (for 4 servings):

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 cup small broccoli florets, steamed
• 1/2 cup roasted cherry tomatoes (store-bought or homemade)
• 1/4 cup chopped Kalamata olives
• 1/4 cup crumbled feta cheese (plus extra for garnish)
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.
2. In a large bowl, combine cooked quinoa, steamed broccoli, roasted cherry tomatoes, chopped olives, and 1/4 cup feta cheese. Drizzle with 1 tbsp olive oil, and season with oregano, garlic powder, paprika, salt, and pepper. Mix until evenly combined.
3. Spoon the quinoa mixture into each hollowed bell pepper, pressing gently to fill them completely.
4. Cover the baking dish with aluminum foil and bake for 25 min. Remove the foil, sprinkle a little extra feta cheese on top, and bake uncovered for an additional 10-15 min., or until the peppers are tender and the tops are slightly golden.
5. Let the stuffed peppers cool for a few minutes before serving. Garnish with fresh herbs like parsley or basil, if desired.