This colorful and nutritious dish combines hearty quinoa and chickpeas with the sweet crunch of red peppers, making for a satisfying and wholesome meal. It's perfect for a light lunch or a healthy dinner that’s easy to prepare.
Start by heating your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with some olive oil. In a saucepan, bring water and quinoa to a boil, then lower the heat to medium-low. Cover it and let it simmer for about 15 to 20 minutes, until the quinoa is tender and all the water has been absorbed.
While that's cooking, mix together the chickpeas, stewed tomatoes, walnuts, raisins, the white parts of the green onions, lemon juice, chili powder, garlic powder, mint, and cinnamon in a big bowl. Once the quinoa is ready, stir it into the mixture.
Place the hollowed-out red pepper halves in your baking dish, open side up, and fill each one with the quinoa mixture. Pop them in the oven and bake for around 30 minutes, until the peppers are nice and tender.
When they’re done, scoop a little of the flavorful liquid from the bottom of the dish over each pepper. Finish by topping them with a tablespoon of goat cheese and the green parts of the chopped green onions. Serve warm and enjoy!
- Use fresh, firm peppers to hold the filling better.
- Rinse quinoa thoroughly before cooking to remove any bitterness.
- Add a squeeze of lemon juice to brighten the flavors just before serving.
This dish is a colorful and nutritious way to enjoy vegetables and plant-based protein. It’s packed with fiber, vitamins, and minerals, making it both satisfying and good for you. Plus, it’s naturally gluten-free and easy to customize with your favorite spices.
Serve alongside a simple green salad or a dollop of yogurt for a refreshing contrast. It also pairs well with warm pita bread or a drizzle of tahini sauce to enhance the Middle Eastern-inspired flavors.
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 but not mushy. You can also prepare the filling in advance and stuff the peppers just before baking.
