Stuffed Red Pepper with Quinoa and Chickpeas Recipe -
Stuffed Red Pepper with Quinoa and Chickpeas Recipe
  • READY IN 1 hr

Stuffed Red Pepper with Quinoa and Chickpeas

Recipe by  

"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!)"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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 More Reviews

Most Helpful Positive Review
Mar 05, 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.

Most Helpful Critical Review
Mar 27, 2015

Made this almost to the recipe. Didn't have goat cheese so I used feta, and I omitted the raisins. (We really only like them is sweet items or breads...not dishes like this.) First, there was way too much filling for the peppers. I ended up cutting a third pepper, and there was still a bit of filling left. My daughter, who loves feta, didn't like it with this. I thought the taste was fine, as feta and goat cheese have a slightly similar taste in the first place. But cheese choice aside, overall, this really did nothing for me. Although I love quinoa, and stuffed peppers, I will only finish these leftovers...the recipe will not be made again.

Feb 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.

Jan 25, 2014

Absolutely delicious! I also used cranberries instead of raisins and it turned out wonderful! It's flavourful and really easy to make. This is going to be a regular meal for us.

Aug 17, 2013

I tried this recipe using dried cranberries instead of raisins. Absolutely wonderful!

Feb 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.


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  • Calories
  • 469 kcal
  • 23%
  • Carbohydrates
  • 78.5 g
  • 25%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 12.8 g
  • 51%
  • Protein
  • 16.3 g
  • 33%
  • Sodium
  • 654 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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