Syrnyk
Stuffed Bell Peppers with Quinoa and Chickpeas
Preheat your oven to 375°F (190°C). Rinse and drain the quinoa, and prepare the bell pepper by slicing the top off and removing the seeds.
Ingredients:
Prepare the Quinoa and Veggies
In a saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until softened. Stir in quinoa and toast for a few minutes. Add 100ml of water, bring to a boil, then reduce heat and simmer until water is absorbed (about 15 minutes).
Mix and Stuff the Peppers
In a bowl, combine cooked quinoa, drained chickpeas, and chopped cilantro. Mix until well combined. Stuff the bell pepper with the quinoa-chickpea mixture, packing tightly. Place in a baking dish.
Bake the Stuffed Peppers
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and slightly charred.
Enjoy!
Serve the stuffed peppers with a side of your favorite yogurt or a fresh salad. Store leftovers in an airtight container in the fridge for up to 3 days. Garnish with extra cilantro for added flavor!
Nutrition Facts
| Total Fat2grams | 3.0% |
| Sodium75mg | 3.0% |
| Total Carbohydrates14grams | 5.0% |
| Fibers2grams | 6.0% |
| Total Sugars1grams | |
| Protein3grams | |
| Vitamin A117mcg | 15.0% |
| Vitamin C22mg | 26.0% |
| Calcium15mg | 2.0% |
| Iron1mg | 8.0% |
| Magnesium17mg | 4.0% |
| Potassium195mg | 4.0% |
The daily value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
