Name: Stuffed Red Pepper with Quinoa and Chickpeas
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil, or as needed - 1 teaspoon; Water - 1 ⅓ cups; Quinoa - ⅔ cup; Garbanzo beans (chickpeas), drained and rinsed - 1 (16 ounce) can; Stewed tomatoes (such as Del Monte® Stewed Tomatoes with Onions, Celery, and Green Peppers) - 1 (16 ounce) can; Walnut pieces - ¼ cup; Golden raisins - ½ cup; Green onions, sliced, white parts and tops separated - 1 bunch; Lemon, juiced - ½; Chili powder - ½ teaspoon; Garlic powder - ¼ teaspoon; Dried mint leaves - ¼ teaspoon; Ground cinnamon - 1 pinch; Red bell peppers, halved lengthwise, seeds and membrane removed - 2 large; Crumbled goat cheese - ¼ cup

Ingredients for - Stuffed Red Pepper with Quinoa and Chickpeas

1. Olive oil, or as needed 1 teaspoon

2. Water 1 ⅓ cups

3. Quinoa ⅔ cup

4. Garbanzo beans (chickpeas), drained and rinsed 1 (16 ounce) can

5. Stewed tomatoes (such as Del Monte® Stewed Tomatoes with Onions, Celery, and Green Peppers) 1 (16 ounce) can

6. Walnut pieces ¼ cup

7. Golden raisins ½ cup

8. Green onions, sliced, white parts and tops separated 1 bunch

9. Lemon, juiced ½

10. Chili powder ½ teaspoon

11. Garlic powder ¼ teaspoon

12. Dried mint leaves ¼ teaspoon

13. Ground cinnamon 1 pinch

14. Red bell peppers, halved lengthwise, seeds and membrane removed 2 large

15. Crumbled goat cheese ¼ cup

How to cook deliciously - Stuffed Red Pepper with Quinoa and Chickpeas

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with olive oil.

2 . Stage

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 . Stage

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 . Stage

Arrange red bell pepper halves, hollow-side facing upwards, in the prepared baking sheet. Spoon quinoa mixture into each red bell pepper half.

5 . Stage

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.