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. 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 comments below.
Have a great summer!!
Roasted Chickpeas and Quinoa Stuffed Bell Peppers
- 3 medium Bell peppers
- 1 cup Boiled Quinoa
- 1 small Chopped Green Chilies
- 1/2 cup Shredded Cheddar cheese
- 2 tablespoon Chopped cilantro leaves
- 1 teaspoon Cumin powder
- 1 teaspoon Garlic Salt
- 1/2 teaspoon Onion powder
- 1 teaspoon Crushed chili flakes or chili powder
- 1-2 tablespoon Lemon Juice
- Salt and Pepper to taste
- 1/2 cup Shredded Cheddar cheese
- Assemble ingredients listed under 'For chickpeas'. Preheat oven at 400 degree F.
- In a bowl combine boiled chickpeas with all the above ingredients and 2 tablespoon olive oil.
- Toss it well. Arrange on a greased baking tray. Bake in a preheated oven on the lowest rack setting for 20-25 minutes until crispy- turning over once.
- While the chickpeas are cooking, wash the bell peppers. Cut them in halves lengthwise and de-seed them. Spray the inside of bell peppers with oil and sprinkle some salt and pepper. Set them aside.
- Rinse and drain quinoa. Boil quinoa as per package instructions.
- Crispy and nicely toasted chickpeas.
- Time to prepare our filling. In a large bowl, combine quinoa, chickpeas, green chilies, cheese, cilantro, cumin, garlic salt, onion powder, chili powder and lemon juice. Add and adjust salt and pepper, to taste.
- Mix until combined.
- Spoon the filling into each bell pepper groove.
- Top with some more cheese.
- Place on greased baking dish and bake until the peppers are tender and the cheese is all melted and bubbly. 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.
- I had baked them for 15-20 minutes.
- Serve immediately.