Quinoa Stuffed Red Bell Peppers
One of my favorite quick, easy and yummy meals is stuffed red bell peppers. There are a million recipes out there for stuffed bell peppers, but it took me a few tries to figure out my favorite recipe. I received so many questions on Instagram that I decided to write out the recipe to share.
In my opinion, not all peppers are created equally. The first time I made this for dinner, I used red, yellow and orange bell peppers. The red peppers by far imparted the best flavor.
Quinoa Stuffed Red Bell Peppers
Prep Time: 15 minutes
Cook Time: 35-45 minutes
Total Time: 50-60 minutes
Servings: 3-4 people
Ingredients:
5 red bell peppers
15.5 oz chickpeas (1 can)
10 oz diced tomatoes with green chilies (Rotel brand or similar)
1 cup sharp cheddar cheese
1 tsp chili powder
Top with Parmesan cheese
Instructions:
Preheat the oven to 350º. Wrap a baking sheet with aluminum foil.
Slice off the tops of the peppers, and remove the ribs and seeds inside.
Half the peppers lengthwise and place on baking sheet.
Place 1 cup of quinoa and 2 cups of water into a pot on medium heat. Cook until there is no water remaining and the quinoa is soft and fluffy.
Remove the quinoa from heat.
Add chickpeas, diced tomatoes w/ green chilies, and sharp cheddar to the quinoa and stir until mixed and cheese is melted.
Scoop the mixture into each pepper.
Top with Parmesan cheese.
Cook for 35-45 minutes.
Poke the pepper with a fork to test if cooked. If tender and the fork inserts easily, they’re all done!