Chickpea-stuffed Bell Peppers with Herb Quinoa

These vibrant, chickpea-stuffed bell peppers are a star attraction at any dinner party. Filled with herb-infused quinoa and a medley of spices, they offer a burst of Mediterranean flavors in every bite. Expect a perfect balance of textures, with tender roasted peppers and a hearty filling.

Ingredients

• 4 large bell peppers, halved and seeded
• 1 cup quinoa, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 1 lemon

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook quinoa according to package instructions and set aside.
3. In a large bowl, combine cooked quinoa, chickpeas, red onion, garlic, cherry tomatoes, parsley, olive oil, cumin, smoked paprika, salt, and pepper.
4. Stuff each bell pepper half with the quinoa mixture and place them in a baking dish.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes.
6. Drizzle with lemon juice before serving.

Health Benefits

• High in plant-based protein and fiber
• Rich in antioxidants from bell peppers and tomatoes
• Low in cholesterol, supporting heart health

Nutrition Facts

Calories: 310 | Protein: 11g | Carbs: 50g | Fat: 8g | Fiber: 10g | Sugar: 7g