Chickpea and Spinach Stuffed Peppers

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

• 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

• 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

• For the Simple Cucumber Salad:

  • 1 cucumber, thinly sliced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

1. 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.

2. 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.

3. Bake the Stuffed Peppers:

   • Cover with foil and bake for 20-25 minutes. Remove foil and bake for an additional 5 minutes.

4. 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.