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Stuffed Red Pepper with Quinoa and Chickpeas

Stuffed Red Pepper with Quinoa and Chickpeas

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Katherine

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!)

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 78.5g
  • 25%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 654 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with olive oil.
  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.
  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.
  4. Arrange red bell pepper halves, hollow-side facing upwards, in the prepared baking sheet. Spoon quinoa mixture into each red bell pepper half.
  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.
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Reviews

ajs34b
2
2/17/2014

I made this dish according to the recipe except for leaving out the walnuts and raisins and I loved it! The combination of seasonings and flavors was delicious, the goat cheese was just the right topping and I found it very filling. I used two small bell peppers so had some of the filling left over. I put it over hummus and it was great that way as well. I will definitely make this dish again.

dukeharding
1
3/5/2014

Used shelled pistachios, chopped up... with some fine ground walnuts (1 tsp), black beans instead of chick peas. Used a few blueberries, in place of raisin. Cooked the quinoa, in vegetable broth instead of water (as always). Slice of provolone cheese on top of the pepper half. (last 10 minutes of oven time). Tasted very good.

Eater
0
2/13/2014

The recipe said 2 peppers but the shopping list said 3. Three was perfect and the flavours were fantastic. I will make this again when company is coming for dinner.