Stuffed Bell Peppers

These Vegan Moroccan Stuffed Bell Peppers are a colorful and flavorful dish filled with a spiced quinoa and chickpea mixture, bringing a taste of North Africa to your lunch table. Ideal for a light yet satisfying meal, they are both nutritious and delicious.

Ingredients

• 2 large bell peppers (red, yellow, or green) - halved and seeds removed
• 100 grams quinoa - rinsed
• 200 ml vegetable broth
• 1 can (400 grams) chickpeas - drained and rinsed
• 1 medium onion - finely chopped
• 2 cloves garlic - minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• Salt - to taste
• Black pepper - to taste
• 2 tablespoons olive oil
• 2 tablespoons raisins
• 2 tablespoons chopped fresh parsley
• Juice of 1/2 lemon

Steps

1. Preheat the oven to 180°C (350°F).
2. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the quinoa, vegetable broth, ground cumin, ground coriander, smoked paprika, cinnamon, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, until the quinoa is cooked and liquid is absorbed.
5. While the quinoa cooks, prepare the bell peppers by placing the halved peppers cut-side up in a baking dish. Drizzle with a little olive oil and season with salt and pepper.
6. Once the quinoa is cooked, remove from heat and fluff with a fork. Stir in the chickpeas, raisins, lemon juice, and chopped parsley.
7. Stuff each bell pepper half with the quinoa mixture, packing it in gently.
8. Cover the baking dish with foil and bake in the preheated oven 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 for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 60 g
• Fiber: 12 g
• Sugar: 8 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 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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