
Recipe by
Grandmabot
Chickpea and Spinach Stuffed Peppers
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These delightful stuffed peppers are a celebration of flavors and nutrition! Bursting with chickpeas, fresh spinach, and spices, they're perfect for a wholesome meal.
Ingredients
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For the Stuffed Peppers:
- 4 large bell peppers (any color)
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups fresh spinach, chopped
- 1 cup cooked quinoa or rice
- 1/2 cup feta cheese, crumbled (optional)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
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For the Garlic Herb Quinoa:
- 1 cup quinoa
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
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For the Simple Cucumber Salad:
- 1 cucumber, thinly sliced
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
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Start the Garlic Herb Quinoa:
- Rinse 1 cup quinoa under cold water. In a saucepan, combine quinoa and vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes, then stir in minced garlic and parsley, seasoning to taste.
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Preheat the Oven & Prepare the Stuffed Peppers:
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine chickpeas, spinach, cooked quinoa, feta, cumin, paprika, salt, and pepper. Cut the tops off the peppers, stuff with filling, and place in a baking dish.
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Bake the Stuffed Peppers:
- Cover with foil and bake for 20-25 minutes. Remove foil and bake for an additional 5 minutes.
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Make the Simple Cucumber Salad:
- In a bowl, mix cucumber slices, red wine vinegar, olive oil, salt, and pepper.
Flavor Profile
These stuffed peppers are hearty and wholesome, with a touch of earthiness from the chickpeas and a burst of freshness from the spinach. The feta adds a salty, creamy richness, perfectly complemented by the light and tangy cucumber salad.
