Stuffed Red Pepper with Quinoa and Chickpeas

Stuffed Red Pepper with Quinoa and Chickpeas

8
Katherine 0

"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

1 h servings 469 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 78.5g
  • 25%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 654 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

8
  1. 10 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ...

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...

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 righ...

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!

This is a very good recipe. The proportions are correct and it has a good flavor. I liked it because it is a little different from what you usually see with green peppers.

I made this dish exactly as stated except for substituting onion powder for the greens onions because I just didn't have them. I was skeptical of the raisins and cinnamon in this but they were a...

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 ...

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.