Recipe by 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!)"
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olive oil, or as needed
1 1/3 cups
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)
green onions, sliced, white parts and tops separated
dried mint leaves
red bell peppers, halved lengthwise, seeds and membrane removed
crumbled goat cheese
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.
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.
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.
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.
I tried this recipe using dried cranberries instead of raisins. Absolutely wonderful!
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Red Pepper with Quinoa and Chickpeas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 112
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