Sumptuous Vegetarian Quinoa-Stuffed Bell Peppers With Spiced Chickpeas

Allergens

None

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, uncooked
• 2 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup cilantro, chopped
• 1 cup cherry tomatoes, halved
• Olive oil
• Lemon wedges for serving (optional)

Instructions

1. Preheat oven to 375°F (190°C). Cut the tops off of the bell peppers and remove seeds and membranes. Set aside.
2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer until quinoa is cooked and fluffy, about 15 minutes. Fluff with a fork and set aside.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add onion and garlic, cooking until softened and fragrant, about 2 3 minutes.
4. Stir in cumin, paprika, coriander, salt, and pepper. Cook for another minute, then add the chickpeas. Gently stir to coat them with the spice mixture. Remove from heat.
5. In a large bowl, combine cooked quinoa, chickpeas, parsley, cilantro, and cherry tomatoes. Mix well.
6. Stuff the bell peppers evenly with the quinoa mixture, pressing down gently to fit the stuffing inside. Place stuffed peppers in a baking dish, add 1 inch of water to the bottom of the dish, and cover with aluminum foil.
7. Bake for 30 35 minutes, or until peppers are tender. Remove from oven and let rest for 5 minutes before serving.
8. Serve with lemon wedges on the side, if desired.

Chef’s Insight

Experiment with different spices and herbs to personalize this dish according to your taste preferences.

Notes

Use fresh ingredients for the best flavor and texture.