Stuffed Red Pepper With Quinoa And Chickpeas
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
41
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tsp
Olive Oil (or as needed)1.333333 cups
Water2 cup
Quinoa450 g
Stewed Tomatoes (can)1 cup
Walnut Pieces1 cup
Golden Raisins1 tsp
Chili Powder1 tsp
Garlic Powder1 pinch
Ground Cinnamon1 cup
Crumbled Goat CheeseDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease a 9x13-inch baking dish with olive oil
3
Bring water and quinoa to a boil in a saucepan
4
Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes
5
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
6
Arrange red bell pepper halves, hollow-side facing upwards, in the prepared baking sheet
7
Spoon quinoa mixture into each red bell pepper half
8
Bake in the preheated oven until bell peppers are tender, about 30 minutes
9
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