Tasty Recipes Stuffed Red Pepper with Quinoa and Chickpeas

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Stuffed Red Pepper with Quinoa and Chickpeas

"This is a very healthy, vegetarian main course with lots of protein from the chickpeas and quinoa. The flavors in this recipe are a blend of Persian and Mediterranean. Very easy to make and super satisfying! This freezes really well for a dinner or lunch later on (goat cheese and all!)"

Ingredients :

• 1 teaspoon olive oil, or as needed
• 1 1/3 cups water
• 2/3 cup quinoa
• 1 (16 ounce) can garbanzo beans (chickpeas), drained and rinsed
• 1 (16 ounce) can stewed tomatoes (such as Del Monte® Stewed Tomatoes with Onions, Celery, and Green Peppers)
• 1/4 cup walnut pieces
• 1/2 cup golden raisins
• 1 bunch green onions, sliced, white parts and tops separated
• 1/2 lemon, juiced
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried mint leaves
• 1 pinch ground cinnamon
• 2 large red bell peppers, halved lengthwise, seeds and membrane removed
• 1/4 cup crumbled goat cheese

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with olive oil.
• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Mix garbanzo beans, stewed tomatoes, walnuts, raisins, white parts of green onions, lemon juice, chili powder, garlic powder, mint, and cinnamon together in a bowl; stir in cooked quinoa.
• Arrange red bell pepper halves, hollow-side facing upwards, in the prepared baking sheet. Spoon quinoa mixture into each red bell pepper half.
• Bake in the preheated oven until bell peppers are tender, about 30 minutes. Spoon a few teaspoons of drippings from the bottom of the baking dish over each stuffed pepper; top each with 1 tablespoon goat cheese and green parts of green onions.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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