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Stuffed Red Pepper with Quinoa and Chickpeas
Stuffed Red Pepper with Quinoa and Chickpeas
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Quinoa, chickpea, walnut, and goat cheese-stuffed red bell peppers - a flavorful Mediterranean vegetarian main dish.
Ingredients:
  • 1 teaspoon olive oil, or as needed
  • 1.3333333730698 cups water
  • 0.66666668653488 cup quinoa
  • 1 (16 ounce) can garbanzo beans (chickpeas), drained and rinsed
  • 1 (16 ounce) can stewed tomatoes (such as Del Monte® Stewed Tomatoes with Onions, Celery, and Green Peppers)
  • 0.25 cup walnut pieces
  • 0.5 cup golden raisins
  • 1 bunch green onions, sliced, white parts and tops separated
  • 0.5 teaspoon chili powder
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon dried mint leaves
  • 1 pinch ground cinnamon
  • 2 large red bell peppers, halved lengthwise, seeds and membrane removed
  • 0.25 cup crumbled goat cheese
Instructions:
  • - Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously coat a 9x13-inch baking dish with olive oil.
  • In a saucepan, gently simmer quinoa in water until tender and liquid is absorbed, about 15 to 20 minutes.
  • Combine garbanzo beans, stewed tomatoes, walnuts, raisins, white parts of green onions, lemon juice, chili powder, garlic powder, mint, and cinnamon in a bowl; then fold in cooked quinoa.
  • Place red bell pepper halves, cut-side up, on the baking sheet. Fill each with the quinoa mixture.
  • Bake in the preheated oven for about 30 minutes until the bell peppers are tender. Drizzle each stuffed pepper with a bit of drippings from the bottom of the baking dish, then sprinkle 1 tablespoon of goat cheese and some sliced green onions on top.

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