Roasted Chickpeas and Quinoa Stuffed Bell Peppers - Ruchiskitchen
Print Pin
5 from 5 votes

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 makes a fabulous vegetarian main dish or side dish! 
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 PEOPLE
Calories 291kcal
Author Ruchi



  • 1 cup Boiled Chickpeas, drained
  • 1.5 teaspoon Cajun seasoning or use Cumin powder
  • 1 teaspoon Onion powder
  • 1.5 teaspoon Garlic Salt
  • 2 teaspoon Dried Parsley
  • 2 tablespoon Olive oil


  • 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.
    Roasted Chickpeas and Quinoa Stuffed Bell Peppers - Ruchiskitchen
  • 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.


Calories: 291kcal | Carbohydrates: 30g | Protein: 11g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 1120mg | Potassium: 400mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2355IU | Vitamin C: 78.2mg | Calcium: 170mg | Iron: 2.8mg