THE RECIPE JOURNAL · Main Course
Stuffed Bell Peppers with Quinoa and Chickpeas
These colorful stuffed peppers are packed with protein-rich quinoa and chickpeas, making for a hearty and healthy meal. Perfect for a cozy dinner, they’re easy to prepare and full of delicious flavors everyone will enjoy.
FROM THE KITCHEN • Stuffed Bell Peppers with Quinoa and Chickpeas
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with some olive oil. In a saucepan, bring water and quinoa to a boil, then lower the heat to medium-low. Cover it and let it simmer until the quinoa is tender and all the water is absorbed, which should take about 15 to 20 minutes.
02
Step 2
While the quinoa cooks, combine the chickpeas, stewed tomatoes, walnuts, raisins, the white parts of the green onions, lemon juice, chili powder, garlic powder, mint, and cinnamon in a bowl. Once the quinoa is ready, stir it into this mixture until everything is well combined.
03
Step 3
Place the red bell pepper halves cut side up in the baking dish. Fill each pepper with the quinoa mixture, packing it in gently. Pop the dish into the oven and bake for about 30 minutes, or until the peppers are tender.
04
Step 4
When they’re done, scoop a little of the flavorful liquid from the bottom of the pan over each stuffed pepper. Finish them off by topping each one with a tablespoon of goat cheese and the green parts of the green onions. Serve warm and enjoy!
Why you’ll love it
This dish is a colorful and nutritious meal packed with protein and fiber. It’s both filling and light, making it perfect for a healthy lunch or dinner. Plus, it’s easy to customize with your favorite veggies and spices.
How to serve
Serve with a fresh green salad or a dollop of Greek yogurt on the side. A sprinkle of fresh herbs like parsley or cilantro adds brightness. Warm pita bread or a simple tomato sauce can also complement the flavors nicely.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the peppers tender. You can also freeze portions for up to 2 months; thaw overnight before reheating.
