Stuffed Bell Peppers with Quinoa and Chickpeas

Stuffed Bell Peppers with Quinoa and Chickpeas is a vibrant and nutritious dish, combining the earthy flavors of quinoa and chickpeas with fresh vegetables. This colorful meal is not only filling but also packed with proteins and fiber, making it a perfect Kosher dinner option.

Ingredients

• 2 large bell peppers - any color
• 1/2 cup quinoa - rinsed
• 1 cup vegetable broth
• 1 cup canned chickpeas - drained and rinsed
• 1 small onion - diced
• 2 cloves garlic - minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/4 cup fresh parsley - chopped
• 1/4 cup diced tomatoes - canned or fresh
• 1 tablespoon lemon juice

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 medium saucepan, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until softened, about 3-4 minutes.
4. Stir in the quinoa, vegetable broth, cumin, smoked paprika, salt, and black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed.
5. Remove from heat and fluff the quinoa with a fork. Stir in chickpeas, chopped parsley, diced tomatoes, and lemon juice, mixing well.
6. Stuff the bell peppers with the quinoa and chickpea mixture, pressing down gently to pack it in.
7. Place the stuffed peppers in a baking dish and add a splash of vegetable broth to the bottom of the dish to prevent drying.
8. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender.
9. Remove from the oven and let cool slightly before serving. Enjoy your stuffed bell peppers warm!

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from quinoa and chickpeas.
• High in fiber, promoting digestive health.

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