- 1 teaspoon olive oil, or as needed
- 1 1/3 cups water
- 2/3 cup quinoa
- 1 (16 ounce) can garbanzo beans (chickpeas), drained and rinsed
- 1 (16 ounce) can stewed tomatoes (such as Del Monte® Stewed Tomatoes with Onions, Celery, and Green Peppers)
- 1/4 cup walnut pieces
- 1/2 cup golden raisins
- 1 bunch green onions, sliced, white parts and tops separated
- 1/2 lemon, juiced
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried mint leaves
- 1 pinch ground cinnamon
- 2 large red bell peppers, halved lengthwise, seeds and membrane removed
- 1/4 cup crumbled goat cheese
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with olive oil.
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Mix garbanzo beans, stewed tomatoes, walnuts, raisins, white parts of green onions, lemon juice, chili powder, garlic powder, mint, and cinnamon together in a bowl; stir in cooked quinoa.
- Arrange red bell pepper halves, hollow-side facing upwards, in the prepared baking sheet. Spoon quinoa mixture into each red bell pepper half.
- Bake in the preheated oven until bell peppers are tender, about 30 minutes. Spoon a few teaspoons of drippings from the bottom of the baking dish over each stuffed pepper; top each with 1 tablespoon goat cheese and green parts of green onions.
04/28/2018
recipepes.com
Stuffed Red Pepper with Quinoa and Chickpeas, recipe
PT15M
PT1H
5
455 calories
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