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Spicy Chickpea Quinoa Fiesta Peppers
These Spicy Chickpea Quinoa Fiesta Peppers are a delicious and healthy weeknight meal option that is vegan, gluten-free, and bursting with flavor. Stuffed with a harissa-infused chickpea and quinoa mixture, these peppers are sure to impress.
3
50 min
TOTAL TIME
446
CALORIES
$4.17
PER SERVING
Ingredients
12 INGREDIENTS
4 SERVINGS
1 tbsp olive oil
for drizzling
Directions
11 STEPS
15 min
PREP TIME
35 min
COOK TIME
50 min
TOTAL TIME
1
Preheat oven to 350°F (180°C).
2
Cut the red bell peppers in half lengthways and scoop out the seeds while keeping the stalks on to help them maintain their shape.
3
Place the pepper halves on a baking sheet, toss with a bit of oil, and season with salt and pepper. Arrange the peppers open side up.
4
Bake the peppers in the preheated oven for 25 minutes.
5
Cook the tri-color quinoa according to package instructions in a medium-sized pot. Once cooked, drain and set aside.
6
In a large pan, heat a bit of oil over medium heat and cook the sliced shallots until softened. Add the minced garlic and cook for an additional minute.
7
Add the drained chickpeas, chopped tomatoes, water, harissa paste, and dried mixed herbs to the pan. Stir and let the mixture simmer for about 15 minutes, or until thickened.
8
Season the chickpea tomato mixture with salt and pepper to taste. Add more harissa paste if you prefer a spicier flavor.
9
Stir the cooked quinoa into the tomato mixture until well combined.
10
Carefully fill each baked pepper half with the chickpea quinoa mixture.
11
Garnish the peppers with chopped fresh coriander and a drizzle of a mixture of extra harissa paste and olive oil before serving.
Health Info
Macros
111g
CARBS
12g
FAT
30g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
VEGETARIAN
VEGAN
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