Stuffed Red Pepper With Quinoa And Chickpeas Recipe

Name: Stuffed Red Pepper With Quinoa And Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil, or as needed; 1 1/3 cups water; 2/3 cup quinoa; 1 (16 ounce) can garbanzo beans (chickpeas), drained and rinsed; 1 (16 ounce) can stewed tomatoes (such as Del Monte(R) Stewed Tomatoes with Onions, Celery, and Green Peppers); 1/4 cup walnut pieces; 1/2 cup golden raisins; 1 bunch green onions, sliced, white parts and tops separated; 1/2 lemon, juiced; 1/2 teaspoon chili powder; 1/4 teaspoon garlic powder; 1/4 teaspoon dried mint leaves; 1 pinch ground cinnamon; 2 large red bell peppers, halved lengthwise, seeds and membrane removed; 1/4 cup crumbled goat cheese

Servings: persons

1 teaspoon olive oil, or as needed
1 1/3 cups water
2/3 cup quinoa
1 (16 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 (16 ounce) can stewed tomatoes (such as Del Monte(R) Stewed Tomatoes with Onions, Celery, and Green Peppers)
1/4 cup walnut pieces
1/2 cup golden raisins
1 bunch green onions, sliced, white parts and tops separated
1/2 lemon, juiced
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon dried mint leaves
1 pinch ground cinnamon
2 large red bell peppers, halved lengthwise, seeds and membrane removed
1/4 cup crumbled goat cheese

1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with olive oil.
2
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
3
Mix garbanzo beans, stewed tomatoes, walnuts, raisins, white parts of green onions, lemon juice, chili powder, garlic powder, mint, and cinnamon together in a bowl; stir in cooked quinoa.
4
Arrange red bell pepper halves, hollow-side facing upwards, in the prepared baking sheet. Spoon quinoa mixture into each red bell pepper half.
5
Bake in the preheated oven until bell peppers are tender, about 30 minutes. Spoon a few teaspoons of drippings from the bottom of the baking dish over each stuffed pepper; top each with 1 tablespoon goat cheese and green parts of green onions.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 teaspoon olive oil, or as needed, 1 1/3 cups water, 2/3 cup quinoa, 1 (16 ounce) can garbanzo beans (chickpeas), drained and rinsed, and more.

Yes, Stuffed Red Pepper With Quinoa And Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Red Pepper With Quinoa And Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions