Grilled Chicken and Quinoa Stuffed Peppers Fire-Grilled Chicken and Herbed Quinoa in Roasted Pepper Cups Ingredients: 4 large bell peppers (any color) 1 cup quinoa, rinsed 2 cups water or low-sodium chicken broth 2 grilled chicken breasts, diced 1 tablespoon olive oil 1 small red onion, finely chopped 2 garlic cloves, minced 1 cup cherry tomatoes, halved 1 cup baby spinach, chopped ½ teaspoon dried oregano ½ teaspoon paprika Salt and pepper to taste ¼ cup crumbled feta cheese (optional) 2 tablespoons fresh parsley, chopped Lemon wedges, for serving Directions: Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. Lightly brush the insides with olive oil and set aside. In a saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, and simmer for 15–20 minutes until liquid is absorbed. Fluff with a fork. In a skillet, heat olive oil and sauté red onion for 2–3 minutes. Add garlic, spinach, cherry tomatoes, oregano, paprika, salt, and pepper. Cook for another 2 minutes. Stir in cooked quinoa and diced grilled chicken. Remove from heat and mix in parsley and feta (if using). Fill bell peppers with the quinoa-chicken mixture and place them upright in a baking dish. Cover with foil and bake for 25 minutes. Uncover and bake another 5–10 minutes until slightly golden. Serve warm with lemon wedges on the side. Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes Kcal: 410 kcal | Servings: 4 servings #stuffedpeppers #grilledchickenrecipes #quinoastuffedpeppers #healthymeals #chickenquinoabake #highproteinmeal #glutenfreeoptions #bakedpeppers #mealprepideas #bellpepperrecipes #mediterraneandiet #easyfamilymeals #quinoarecipes #ovenbakedgoodness #cleaneatingrecipes #lowcarbdinner #spinachandchicken #fetaandquinoa #chickendinnerinspo #comfortandhealth Colorful, filling, and full of flavor These Grilled Chicken & Quinoa Stuffed Peppers make healthy eating feel indulgent. Your new weeknight hero!

Chickpea Soup with Spinach Hearty Chickpea and Spinach Soup with Mediterranean Spices Ingredients: 1 tablespoon olive oil 1 medium onion, diced 2 garlic cloves, minced 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/4 teaspoon red pepper flakes (optional) 2 cans (15 oz each) chickpeas, drained and rinsed 4 cups vegetable broth 1 (14 oz) can diced tomatoes 3 cups fresh spinach, chopped Salt and pepper to taste Juice of 1/2 lemon Fresh parsley or cilantro, chopped (for garnish) Directions: Heat olive oil in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic, cumin, paprika, and red pepper flakes. Cook for 1–2 minutes until fragrant. Add chickpeas, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes. Stir in chopped spinach and cook for another 3–4 minutes, just until wilted. Add lemon juice, then taste and adjust salt and pepper as needed. Serve hot, garnished with fresh herbs and a drizzle of olive oil if desired. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 240 kcal | Servings: 4 servings #chickpeasoup #plantbasedrecipes #vegancomfortfood #mediterraneandiet #spinachrecipes #meatlessmeals #healthywarmmeals #heartyvegan #vegetariansoup #quickdinners #onepotmeals #cleaneatingrecipes #glutenfreeeats #fiberrichfoods #simpleandhealthy #veggiebased #nourishyourbody #easyvegansoup #wholesomebowls #antiinflammatoryfoods 🥣 This Chickpea & Spinach Soup is pure plant-based comfort! Warm, filling, and packed with flavor—it’s the perfect cozy meal. 🌿🍋