Stuffed Red Pepper with Quinoa and Chickpeas

Recipesfull introduces to you: Vegetarian Recipes. (Stuffed Red Pepper with Quinoa and Chickpeas). 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!)

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 4

Yield: 4 servings

Stuffed Red Pepper with Quinoa and Chickpeas

Ingredients

1 teaspoon olive oil

or as needed

1 ⅓ cups water

⅔ cup quinoa

1 (16 ounce) can garbanzo beans (chickpeas)

drained and rinsed

1 (16 ounce) can stewed tomatoes (such as Del Monte® Stewed Tomatoes with Onions

Celery

and Green Peppers)

¼ cup walnut pieces

½ cup golden raisins

1 bunch green onions

sliced

white parts and tops separated

½ lemon

juiced

½ teaspoon chili powder

¼ teaspoon garlic powder

¼ teaspoon dried mint leaves

1 pinch ground cinnamon

2 large red bell peppers

halved lengthwise

seeds and membrane removed

¼ cup crumbled goat cheese

Main Dish

Directions

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.

Nutritional Information

Stuffed Red Pepper with Quinoa and Chickpeas

Servings Per Recipe:4

Calories: 469.3

% Daily Value *

Protein: 16.3g 33%

Carbohydrates: 78.5g 25%

Dietary Fiber: 12.8g 51%

Sugars: 21.4g

Fat: 12.4g 19%

Saturated Fat: 2.9g 14%

Cholesterol: 6.9mg 2%

Vitamin A Iu: 3585IU 72%

Niacin Equivalents: 5.6mg 43%

Vitamin B6: 1.1mg 69%

Vitamin C: 132mg 220%

Folate: 216.9mcg 54%

Calcium: 185.1mg 19%

Iron: 6.3mg 35%

Magnesium: 147mg 53%

Potassium: 1133.3mg 32%

Sodium: 654.2mg 26%

Thiamin: 0.3mg 26%

Calories From Fat: 111.8

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.