Stuffed Red Pepper with Quinoa and Chickpeas

Red bell peppers are stuffed with quinoa, chickpeas, walnuts, and goat cheese for a quick Mediterranean-inspired vegetarian main coarse.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 469 Calories

Ingredients

• 1 pinch ground cinnamon
• 1 teaspoon olive oil, or as needed
• 1 (16 ounce) can garbanzo beans (chickpeas), drained and rinsed
• 1 bunch green onions, sliced, white parts and tops separated
• 2 large red bell peppers, halved lengthwise, seeds and membrane removed
• 0.5 lemon, juiced
• 1.3333333730698 cups water
• 0.5 teaspoon chili powder
• 0.25 teaspoon garlic powder
• 0.25 cup walnut pieces
• 0.66666668653488 cup quinoa
• 0.25 cup crumbled goat cheese
• 0.5 cup golden raisins
• 1 (16 ounce) can stewed tomatoes (such as Del Monte® Stewed Tomatoes with Onions
• 0.25 teaspoon dried mint leaves

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with olive oil.

Step 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.

Step 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.

Step 4

Arrange red bell pepper halves, hollow-side facing upwards, in the prepared baking sheet. Spoon quinoa mixture into each red bell pepper half.

Step 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.