Recipe: Mediterranean Stuffed Bell Peppers with Goat Cheese, Quinoa, and Sun-Dried TomatoesDescription: Flavorful bell peppers stuffed with a Mediterranean-inspired mixture of quinoa, goat cheese, sun-dried tomatoes, and herbs.Serves: 4 people Total Time: 60Difficulty: Easy to follow Ingredients needed: 4 whole bell peppers, 1 cup quinoa, 0.5 cup goat cheese, 0.5 cup sun-dried tomatoes, 0.25 cup black olives, 2 clove garlic, 2 tablespoon olive oil, 1 teaspoon oregano, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 0.25 cup basil leavesInstructions: Preheat the oven to 375°F (190°C). Cook the quinoa according to package instructions and set aside. Cut the tops off the bell peppers and remove seeds and membranes. Place them cut side up in a baking dish. In a large bowl, combine cooked quinoa, goat cheese, sun-dried tomatoes, olives, garlic, olive oil, oregano, salt, and black pepper. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in. Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes, or until peppers are tender. Garnish with fresh basil before serving.Perfect for: Meal planning, weekly preparation, home cooking Tags: Mediterranean, Vegetarian, BakedThis Mediterranean Stuffed Bell Peppers with Goat Cheese, Quinoa, and Sun-Dried Tomatoes recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 60 minutes. Great for weekly meal prep and family dinners.