Description
Factor Meal Recipes Copycat Quick dinners, Easy dinner Recipes : These quick & easy meals are exactly what you need! From satisfying dinners to light lunches and energizing breakfasts, this collection is packed with simple, healthy recipes to fuel fat loss, boost energy, and keep you full longer. Clean eating has never been this effortless—perfect for meal prep and busy days!
Recipes:
For the Peppers:
4 large bell peppers (red, yellow, or orange), halved and deseeded
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
For the Filling:
1 cup cooked orzo
1/2 cup canned chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
1/3 cup dried cranberries
1/4 cup toasted walnuts, chopped
1/4 cup red onion, finely diced
2 tbsp fresh parsley, chopped
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional)
For the Lemon Herb Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp honey
1/2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
Directions:
Prepare the Peppers: Preheat oven to 375°F (190°C). Drizzle bell pepper halves with olive oil, sprinkle with salt and black pepper, and place them cut-side up
on a baking sheet. Roast for 15 minutes until slightly softened.
Make the Filling: In a large bowl, mix orzo, chickpeas, feta cheese, dried cranberries, toasted walnuts, red onion, parsley, oregano, and red pepper flakes.
Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper. Pour over the orzo
mixture and toss to combine.
Stuff the Peppers: Divide the orzo mixture evenly among the roasted bell pepper halves.
Bake & Serve: Return stuffed peppers to the oven and bake for 10 minutes until warmed through. Serve immediately and enjoy this flavorful, nutritious dish!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 380 per serving Servings: 4 servings
