Stuffed Bell Peppers with Chickpeas

Stuffed Bell Peppers with Chickpeas are a delightful and nutritious dish perfect for a midnight snack. They combine the earthy flavors of chickpeas with vibrant bell peppers, creating a colorful and satisfying meal.

Ingredients

• 2 large bell peppers - any color
• 1 cup cooked chickpeas - drained and rinsed
• 1/2 cup cooked quinoa
• 1/4 cup diced tomatoes (canned or fresh)
• 1/4 cup diced onion
• 1 clove garlic - minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt - to taste
• Pepper - to taste
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 190°C (375°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet, heat the olive oil over medium heat. Add diced onion and garlic, sautéing until the onion is translucent.
4. Add the cooked chickpeas, cooked quinoa, diced tomatoes, cumin, smoked paprika, salt, and pepper to the skillet. Stir well to combine and cook for about 5 minutes until heated through.
5. Stuff each bell pepper with the chickpea mixture, pressing down gently to pack it in.
6. Place the stuffed peppers upright in a baking dish and cover with foil.
7. Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes to slightly char the tops.
8. Remove from the oven, garnish with fresh parsley, and serve warm.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber, aiding digestion.
• Packed with plant-based protein from chickpeas.

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