Roasted Chickpeas and Quinoa Stuffed Bell Peppers
Jazz up your weeknight meal with these quick and easy Roasted Chickpeas and Quinoa Stuffed Bell Peppers. These gluten-free peppers make a fabulous vegetarian main dish or side dish!
Stuffed bell peppers make an incredible dish any night of the week. My family loves these hearty bell peppers stuffed with just about anything. Roasted Chickpeas and Quinoa Stuffed Bell Peppers
It’s that kind of a meal whose delicious aroma will spread throughout your house and will have your whole family drifting into the kitchen, craving for some.
Pair it with your favorite protein, rice or salad for a super tasty and yum dinner tonight.
Bell peppers are versatile ingredients. These large, hollow bell peppers are perfect for stuffing. You can stuff these peppers with any filling you can think off, and they will still taste amazing!
On the nutrition side, bell peppers are –
- low in calories
- contains 0 grams of fat and
- offer good supply vitamins and minerals.
They are an excellent source of –
- vitamin A,
- vitamin C, and
- vitamin B6.
Doesn’t that make bell peppers a really good choice to include in your daily diet?
NOW ONTO THE RECIPE!
For this recipe, you will need some fresh bell peppers that are smooth and have a firm skin. I had red, yellow and orange bell pepper in my refrigerator, but you can pick and choose the ones that work best for you.
Any colored pepper will work with this recipe.
Wash and pat dry the bell peppers. Cut them into halves, scoop out the seeds and ribs. Spray the inside of bell peppers with oil, sprinkle with salt and pepper and set it aside.
LET’S TALK ABOUT THE FILLING!
The secret ingredient in these stuffed peppers is herbs flavored roasted chickpeas. Roasted chickpeas add a deep, rich flavor to this recipe.
Once your chickpeas are roasted, combine it with other ingredients and stuff it into the halved-peppers. Feel free to add or subtract herbs/ingredients to suit your preferences.
Place the stuffed peppers on a greased baking tray. Cover with foil and bake as directed.
To avoid cheese getting too crispy during the cooking process, cover your baking dish tightly with foil. This way peppers will be cooked throughout, and cheese will not become crispy.
A nice warm oven will caramelize the peppers and furnish them tons of flavor. Garnish with chopped cilantro leaves, spring onions and serve immediately.
ADDED BONUS!Roasted Chickpeas and Quinoa Stuffed Bell Peppers
- This recipe can easily be doubled to accommodate a large crowd.
- Can be prepared/stuffed ahead of time. At the time of serving, bake for 15-20 minutes or until cheese melts and serve.
I hope you enjoy this recipe as much as my family does and it becomes your family favorite too. If you happen to make these, then share your yum pictures with me @facebook. Would love to see your creations!
Have a great summer!!
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