Quinoa and Chickpea-Filled Red Peppers

What Makes This Recipe So Great

Full of protein and fiber, making it both nutritious and satisfying. The combination of quinoa and chickpeas creates a hearty filling, while the red peppers add a sweet, tender bite. It’s a colorful and wholesome meal that’s perfect for any time of the year.

Step 1

Lightly heat your oven to 350°F. Lightly grease a 9x13-inch baking dish with a bit of olive oil to keep things from sticking.

Step 2

In a saucepan, bring some water and quinoa to a boil. Once it’s boiling, turn the heat down to medium-low, cover the pot, and let it simmer until the quinoa is tender and the water has been absorbed—this usually takes about 15 to 20 minutes.

Step 3

While the quinoa cooks, mix together the chickpeas, stewed tomatoes, chopped walnuts, raisins, the white parts of the green onions, lemon juice, chili powder, garlic powder, mint, and cinnamon in a bowl. When the quinoa is ready, stir it into this mixture until everything is nicely combined.

Step 4

Place the red pepper halves cut-side up in the baking dish, then fill each one with the quinoa and chickpea mixture. Pop the dish into the oven and bake for around 30 minutes, until the peppers are soft and cooked through.

Step 5

Once they’re out of the oven, spoon a little of the flavorful drippings from the bottom of the dish over each pepper. Finish by adding a tablespoon of goat cheese on top and sprinkling with the green parts of the green onions. Serve warm and enjoy!

Serving Ideas To Try

Serve these peppers with a side salad or a light yogurt sauce for added creaminess. They also pair nicely with a squeeze of fresh lemon juice or a sprinkle of fresh herbs like parsley or cilantro to brighten the flavors.

How To Refrigerate This Dish

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the peppers tender and the filling warm. You can also prepare the filling in advance and stuff the peppers just before baking.