Healthy Dinners That Taste Good

Stuffed peppers are a culinary classic that transcends cultures and cuisines, offering a delightful way to enjoy a healthy and filling meal. Whether you’re exploring the Mediterranean flavors of Greek stuffed peppers or the savory spices of Mexican variations, these vibrant creations are as versatile as they are nutritious. Today, we’ll dive into a particularly enticing recipe: Zesty Quinoa & Chickpea Stuffed Peppers. This dish is perfect for health-conscious individuals seeking a nourishing vegetarian option that doesn't compromise on flavor.

Discover the vibrant and nutritious Zesty Quinoa & Chickpea Stuffed Peppers! This delicious dish combines protein-rich quinoa and chickpeas with colorful bell peppers for a hearty meal that's perfect for family dinners or meal prep. Packed with flavor and essential nutrients, these stuffed peppers are not just visually stunning but also heart-healthy. Elevate your cooking with this simple yet satisfying recipe. #StuffedPeppers #Quinoa #HealthyEating #VegetarianRecipes #MealPrep #DeliciousFood #PlantBased

Print Recipe Pin Recipe

Ingredients

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 can (15 oz) chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro or parsley, for garnish

1 avocado, diced (for topping)

1 lime, juiced

Instructions

Preheat your oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds and membranes. Lightly season the insides with salt and pepper and place them upright in a baking dish.

In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

In a large mixing bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, red onion, garlic, cumin, smoked paprika, and lime juice. Season with salt and pepper to taste. Stir until well mixed.

Stuff each bell pepper generously with the quinoa and chickpea mixture.

Pour a splash of water at the bottom of the baking dish and cover with foil. Bake in the preheated oven for 30 minutes.

Remove the foil and bake for an additional 10-15 minutes until the peppers are tender.

Once done, let cool for a few minutes, then garnish with diced avocado and fresh cilantro or parsley before serving.

Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4