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.

No additional tips available.

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

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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.

Stuffed Red Pepper With Quinoa And Chickpeas

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