Quinoa Chickpea Stuffed Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3/4 cup black quinoa, cooked according to package directions4 bell peppers, preferably orange, yellow, or red1 tablespoon olive oil1/2 red onion, finely choppedfreshly ground black pepper2 cloves garlic, minced2 tablespoons minced fresh mint2 tablespoons minced fresh cilantro1 teaspoon dried oregano1 cup canned chickpeas, rinsed, drained1/2 cup crumbled feta
1. Preheat oven to 350 degrees F. As you are cooking the quinoa, set a large pot of water on the stove to boil. Slice the tops of the peppers off and remove seeds. Place peppers in the boiling water and cook for 5 minutes or until just tender. Drain cut side down on paper towels.
2. Meanwhile, heat oil in a medium skillet. Add onion and cook, stirring often, until tender. Season with pepper. Add garlic and cook, stirring often for 1 minute. Stir in mint, cilantro, oregano and chickpeas, cooking until heated through. Remove from heat and stir in feta and cooked quinoa.
3. Set peppers cut side up in a 9-inch square baking dish. Fill peppers with quinoa mixture. Bake for 15 to 20 minutes. Serve warm.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user YOGI_CHERYL.
2. Meanwhile, heat oil in a medium skillet. Add onion and cook, stirring often, until tender. Season with pepper. Add garlic and cook, stirring often for 1 minute. Stir in mint, cilantro, oregano and chickpeas, cooking until heated through. Remove from heat and stir in feta and cooked quinoa.
3. Set peppers cut side up in a 9-inch square baking dish. Fill peppers with quinoa mixture. Bake for 15 to 20 minutes. Serve warm.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user YOGI_CHERYL.
Nutritional Info Amount Per Serving
- Calories: 276.2
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 487.3 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 5.2 g
- Protein: 13.8 g
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