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

Stuffed Red Pepper with Quinoa and Chickpeas

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.