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Stuffed Peppers with Quinoa and Roasted Chickpeas

This dish features bell peppers filled with a hearty mixture of cooked quinoa, roasted chickpeas, and vegetables, then baked until tender and fragrant. The peppers develop a slightly caramelized exterior while the filling remains flavorful and textured, creating a colorful, satisfying main course with a mild smoky aroma.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Healthy
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers halved and seeded
  • 1 cup quinoa rinsed
  • 1 can roasted chickpeas drained and rinsed
  • 1 cup vegetable broth for cooking quinoa
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup chopped vegetables such as zucchini, bell peppers, or carrots
  • 2 tbsp olive oil
  • 1 tsp smoked paprika optional, for flavor
  • to taste salt and pepper
  • 1/2 cup shredded cheese cheddar or mozzarella, optional

Equipment

  • Baking sheet
  • Mixing bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Place the halved and seeded bell peppers on a baking sheet, ready for filling.
  2. Rinse the quinoa thoroughly and cook it in vegetable broth according to package instructions until fluffy and tender, about 15 minutes.
  3. While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes, filling the kitchen with a sweet aroma.
  4. Add the minced garlic and chopped vegetables to the skillet, cooking for another 3-5 minutes until tender and fragrant. Stir in smoked paprika, salt, and pepper for flavor.
  5. In a mixing bowl, combine the cooked quinoa, sautéed vegetables, roasted chickpeas, and shredded cheese if using. Mix well to incorporate all ingredients evenly.
  6. Spoon the filling mixture generously into each prepared bell pepper, pressing down slightly to pack the filling in.
  7. Bake the stuffed peppers in the preheated oven for about 30-35 minutes, until the peppers are soft and slightly caramelized around the edges.
  8. Remove the peppers from the oven and let them rest for a few minutes. If desired, sprinkle with additional cheese and briefly broil until melted and bubbly.
  9. Garnish with fresh herbs if desired, then serve hot, allowing the peppers’ sweet aroma to beckon at the table.

Notes

Feel free to add your favorite vegetables or switch in different cheeses. To save time, prepare the filling ahead and refrigerate until ready to bake.