Savory Chickpea and Quinoa Stuffed Peppers -

Stuffed bell peppers are not just a meal; they are a canvas for creativity in the kitchen, offering endless possibilities for flavor combinations and nutritious ingredients. This dish has gained popularity for its versatility, making it suitable for various dietary preferences and occasions. Among the myriad of stuffed pepper recipes, Savory Chickpea and Quinoa Stuffed Bell Peppers stand out as a wholesome option that caters to health-conscious eaters without sacrificing taste.

Savory Chickpea and Quinoa Stuffed Peppers

Discover the delightful world of Savory Chickpea and Quinoa Stuffed Bell Peppers! This colorful and nutritious dish is perfect for any occasion, offering a blend of protein-rich quinoa and hearty chickpeas, enhanced by vibrant vegetables and spices. Ideal for vegetarian, vegan, and gluten-free diets, these stuffed peppers are as versatile as they are delicious. Whether for a family meal or meal prep, enjoy this wholesome recipe packed with flavor and nutrition. Get inspired to create your own custom version!

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Ingredients

4 large bell peppers (any color, such as red, yellow, or green)

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

1 can (15 oz) chickpeas, drained and rinsed well

1 small onion, finely diced

2 cloves garlic, minced

1 cup corn (fresh, frozen, or canned)

1 medium zucchini, diced into small cubes

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper, to taste

¼ cup fresh parsley, chopped

½ cup shredded cheese (optional; vegan cheese also works)

Olive oil for sautéing

Instructions

Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and has absorbed all the liquid. After 15 minutes, remove from heat and let it sit, covered, for an additional 5 minutes before fluffing with a fork.

Sauté the Vegetables: While the quinoa is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes, until it turns translucent. Stir in the minced garlic and continue to cook for another minute, ensuring it becomes fragrant but not burnt.

Add Remaining Ingredients: Incorporate the diced zucchini, corn, chickpeas, cumin, smoked paprika, chili powder, and salt and pepper into the skillet. Stir everything together and cook for around 5-7 minutes, or until the zucchini is tender and cooked through, stirring occasionally.

Combine Quinoa and Veggies: Once the vegetables are ready, add the fluffy quinoa to the skillet. Stir well to combine all ingredients thoroughly. Taste and adjust the seasoning if needed. Gently fold in the chopped parsley, then remove the skillet from heat.

Prepare the Peppers: Preheat your oven to 375°F (190°C). Carefully cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides of the peppers with olive oil to enhance flavor and encourage a beautiful golden color.

Stuff the Peppers: Generously fill each bell pepper with the quinoa and chickpea mixture, packing it in gently to ensure the filling is secure. If using cheese, sprinkle it generously over the top of the stuffed peppers.

Bake: Place the stuffed peppers upright in a baking dish. Pour a small amount of water into the bottom of the dish (this will help steam the peppers as they bake). Cover the dish with aluminum foil and bake for 25-30 minutes. If you’ve added cheese, remove the foil during the last 5-10 minutes of baking to allow the cheese to melt and develop a lovely golden-brown hue.

Serve: Once the peppers are tender and cooked through, remove them from the oven and let them cool for a few minutes. Serve them warm, garnished with additional fresh parsley if desired for an added pop of color.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4