Try it tonight, and this is going to be your new go-to healthy weeknight dinner. Best of all, you’ll be sitting down for dinner in an hour!
I have grown up eating these stuffed bell peppers with all different kinds of stuffings that included potatoes, minced chicken, beans, and sweet potatoes – to name a few. My family loves these hearty bell peppers stuffed with just about anything.
You’ll love these Roasted chickpeas and quinoa stuffed bell peppers
It’s that type of recipe whose delicious aroma will spread throughout your house and will have your whole family drifting into the kitchen, craving for some.
» Bell peppers – it’s the star ingredient. For this recipe, you will need some fresh bell peppers that are smooth and have a firm skin. I have used medium-sized red, yellow, and orange bell peppers, but you can choose the ones that work best for you. Any colored bell pepper will work with this recipe. » Quinoa – The stuffing for this roasted chickpeas and quinoa stuffed bell peppers recipe is made up of superfood quinoa. You can sub quinoa for couscous, white rice, brown rice, or any other grain of your choice. » Green chilies – to spice up the things. » Cheese – I have used cheddar cheese. But other cheeses like Monterey Jack, Colby, or pepper jack cheese will work as well. » Lemon juice – adds zing and brightens the overall flavor. » Cilantro leaves – Use fresh leaves. Trust me; fresh leaves impart better flavor. » Chickpeas – are a versatile vegetarian protein. We are going to toast the chickpeas in the recipe. The reason we toast the chickpeas is to bump the overall texture of our stuffing; it also adds a deep, rich flavor to this recipe. » Spices and herbs- cajun seasonings, onion powder, garlic salt, dried parsley, cumin powder, chili powder, salt, and pepper. » Olive oil – other oil like canola, vegetable, or avocado oil will work as well.
Make roasted chickpeas Prepare Quinoa Stuffed the peppers
Step: 1 – Roasting the chickpeas
Preheat the oven to 400 degrees F. In a large bowl, combine boiled and drained chickpeas with olive oil, onion powder, garlic salt, cajun seasoning, and dried parsley. Toss to coat. Arrange the seasoned chickpeas on a greased baking tray. Bake in a preheated oven on the lowest rack setting for 10-15 minutes until crispy- turning over once. Once done, remove from the oven and set aside.
Close the Instant Pot lid and seal the Instant Pot. Press the ‘Manual or pressure cook’ button and cook the Instant Pot quinoa for 1 minute on HIGH. It will take somewhere about 5-6 minutes for the pressure to build, and then the countdown timer will begin. Once the cooking time has elapsed, allow the pressure to release naturally for 10 minutes, turn the steam valve to the venting position to release the remaining pressure. When the pin drops, carefully open the lid. Fluff quinoa with a fork and set aside.
While the chickpeas are cooking, let’s prepare the peppers. Wash the bell peppers. Slice the peppers in half lengthwise and discard the seeds and membranes from the inside of the peppers. Spray the inside of bell peppers with oil and sprinkle some salt and pepper. Set them aside.
Make the stuffing – In a large bowl, combine quinoa, chickpeas, green chilies, cheese, cilantro, cumin, garlic salt, onion powder, chili powder, salt, pepper, and lemon juice. Mix until all ingredients are combined. Spoon the quinoa and roasted chickpea filling into each bell pepper groove. Arrange the stuffed bell peppers in a 9×13 inch baking dish and generously sprinkle each bell pepper with extra cheese. Cover the peppers with aluminum foil.
A nice warm oven will caramelize the peppers and furnish them with tons of flavor. Garnish with chopped cilantro leaves, spring onions, and serve immediately.
An hour before serving, sprinkle cheese and bake in a preheated oven until the peppers are tender and cooked through. Or you can stuff these peppers a day ahead, arrange them in a baking tray, wrap them with foil, and store them overnight in the fridge. Bake them the next day following the detailed instructions mentioned in the recipe.
How to store the leftover roasted chickpeas and quinoa stuffed bell peppers?
These peppers will store well in an airtight container for 3-4 days in the fridge. Please make sure the peppers are completely cooled before storing them. Just before serving, preheat the oven to 350 degrees F. Place the stuffed pepper on the baking tray and bake for 10-15 minutes or until heated through. You can even warm the roasted chickpeas and quinoa stuffed bell peppers in the microwave for a couple of minutes.
Pesto focaccia bread Garlic knots Instant Pot Creamy Sweet Potato And Carrot Soup Roasted Tomato Basil Soup Instant Pot Roasted Red Pepper and Tomato Bisque Some healthy salads would be a great option too!
Should you make Roasted Chickpeas and Quinoa Stuffed Bell Peppers, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
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