Stuffed Red Pepper with Quinoa and Chickpeas

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

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.
Stuffed Red Pepper with Quinoa and Chickpeas
Stuffed Red Pepper with Quinoa and Chickpeas

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

Categories

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