Recipe 1 Chickpea and Spinach Stuffed Peppers

Ingredients (Stuffed Peppers)

• 4 large bell peppers (any color)
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 cup cooked quinoa or rice
• 1/2 cup feta cheese, crumbled (optional)
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon lemon juice

Side Dish 1: Garlic Herb Quinoa

• 1 cup quinoa
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Side Dish 2: Simple Cucumber Salad

• 1 cucumber, thinly sliced
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• Salt and pepper to taste

Equipment Needed

• Baking dish, mixing bowl, knife, cutting board, measuring cups/spoons, saucepan for quinoa.

Instructions & Timing

1. Start the Garlic Herb Quinoa: (Total: 20 minutes)

   • (0:00) Rinse 1 cup quinoa under cold water. In a saucepan, combine quinoa and vegetable broth and bring to a boil.
   • (0:05) Reduce heat, cover, and simmer for 15 minutes, then stir in minced garlic and parsley, seasoning to taste.

2. Preheat the Oven & Prepare the Stuffed Peppers: (Total: 10 minutes)

   • (0:15) Preheat the oven to 375°F (190°C).
   • (0:15) In a mixing bowl, combine chickpeas, spinach, cooked quinoa, feta, cumin, paprika, salt, and pepper. Cut tops off the peppers, stuff with filling, and place in a baking dish.

3. Bake the Stuffed Peppers: (Total: 30 minutes)

   • (0:25) Cover with foil and bake for 20-25 minutes. Remove foil and bake for an additional 5 minutes.

4. Make the Simple Cucumber Salad: (Total: 5 minutes)

   • (0:50) In a bowl, mix cucumber slices, red wine vinegar, olive oil, salt, and pepper.

Recipe 2: Lemon Herb Baked Cod with Asparagus

Ingredients (Baked Cod)

• 3 cod fillets (about 6 oz each)