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To create beautiful and delicious stuffed peppers, the first step is to choose the right peppers. Look for firm, vibrant bell peppers that can stand upright, ensuring they can hold the stuffing without tipping over. Red, yellow, or green peppers work well, each bringing its unique flavor to the dish.

Savory Chickpea and Quinoa Stuffed Peppers

Discover the vibrant and nutritious world of Savory Chickpea and Quinoa Stuffed Peppers. This timeless dish brings together protein-rich chickpeas and superfood quinoa, all nestled in colorful bell peppers. Perfect for vegetarians and health-conscious eaters, these stuffed peppers are not only delicious but also easy to customize. Packed with essential vitamins and minerals, they make a delightful main course or a side dish for any gathering. Try this recipe for a wholesome meal that’s as pleasing to the eye as it is to the palate!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 can (15 oz) chickpeas, drained and rinsed

1 small onion, diced

2 cloves garlic, minced

1 cup corn (fresh, frozen, or canned)

1 medium zucchini, diced

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper to taste

¼ cup fresh parsley, chopped

½ cup shredded cheese (optional, can use vegan cheese)

Olive oil for sautéing

Instructions
 

Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

    Sauté the Vegetables: While the quinoa is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

      Add Remaining Ingredients: Add the diced zucchini, corn, chickpeas, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the zucchini is tender.

        Combine Quinoa and Veggies: Once the vegetables are cooked, add the fluffy quinoa to the skillet. Stir well to combine all the ingredients. Taste and adjust seasoning as needed. Fold in the chopped parsley and remove from heat.

          Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides of the peppers with olive oil for added flavor and crispness.

            Stuff the Peppers: Spoon the quinoa and chickpea mixture generously into each bell pepper, packing it in slightly. If using cheese, sprinkle some on top of the stuffed peppers.

              Bake: Place the stuffed peppers upright in a baking dish and pour a small amount of water into the bottom of the dish (this helps steam the peppers). Cover with aluminum foil and bake for 25-30 minutes. If you added cheese, remove the foil during the last 5-10 minutes of baking to allow it to melt and brown.

                Serve: Once the peppers are tender and cooked through, remove them from the oven. Let them cool for a few minutes before serving. Garnish with additional fresh parsley if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4