Stuffed Red Pepper with Quinoa and Chickpeas

This is a very healthy, vegetarian main course with lots of protein from the chickpeas and quinoa. The flavors in this recipe are a blend of Persian and Mediterranean. Very easy to make and super satisfying! This freezes really well for a dinner or lunch later on (goat cheese and all!)

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

Ingredients

• 1 pinch ground cinnamon
• 1 ⅓ cups water
• ½ lemon, juiced
• ½ cup golden raisins
• ¼ teaspoon garlic powder
• ½ teaspoon chili powder
• ¼ cup walnut pieces
• 1 teaspoon olive oil, or as needed
• ⅔ cup quinoa
• ¼ cup crumbled goat cheese
• 1 (16 ounce) can garbanzo beans (chickpeas), drained and rinsed
• 1 bunch green onions, sliced, white parts and tops separated
• ¼ teaspoon dried mint leaves
• 2 large red bell peppers, halved lengthwise, seeds and membrane removed

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.