Stuffed Red Pepper With Quinoa And Chickpeas Recipes

STUFFED RED PEPPER WITH QUINOA AND CHICKPEAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with olive oil.
• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Mix garbanzo beans, stewed tomatoes, walnuts, raisins, white parts of green onions, lemon juice, chili powder, garlic powder, mint, and cinnamon together in a bowl; stir in cooked quinoa.
• Arrange red bell pepper halves, hollow-side facing upwards, in the prepared baking sheet. Spoon quinoa mixture into each red bell pepper half.
• Bake in the preheated oven until bell peppers are tender, about 30 minutes. Spoon a few teaspoons of drippings from the bottom of the baking dish over each stuffed pepper; top each with 1 tablespoon goat cheese and green parts of green onions.

QUINOA AND VEGETABLE STUFFED PEPPERS

Steps:

• Preheat the oven to 450 degrees F.
• Bring the quinoa and stock to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes. Then fluff with a fork. You will have about 4 cups of cooked grain.
• Drizzle the bell pepper halves with EVOO and season both sides with salt and pepper. Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes. Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up.
• Meanwhile, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Add the garlic, eggplant, zucchini, onions and chiles, and season with salt and pepper. Cook partially covered to tender, 10 to 12 minutes. Add the herbs and tomatoes, and combine with the quinoa.
• Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with EVOO. Cool and chill for a make-ahead meal. To serve, roast in a 375 degree F oven until the peppers are hot through. Serve the pepper halves topped with lots of cheese crumbles.

STUFFED PEPPERS WITH QUINOA

Steps:

• Drain tomatoes reserving juice; set aside. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed., Meanwhile, cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels., In a large skillet, cook the beef, onion, parsley, paprika, salt, pepper flakes and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in one can tomato sauce, corn, quinoa and tomatoes; heat through., Spoon into pepper halves. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the reserved tomato juice and remaining tomato sauce; pour over peppers., Cover and bake at 350° for 30-35 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

STUFFED RED PEPPER WITH QUINOA AND CHICKPEAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with olive oil.
• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Mix garbanzo beans, stewed tomatoes, walnuts, raisins, white parts of green onions, lemon juice, chili powder, garlic powder, mint, and cinnamon together in a bowl; stir in cooked quinoa.
• Arrange red bell pepper halves, hollow-side facing upwards, in the prepared baking sheet. Spoon quinoa mixture into each red bell pepper half.
• Bake in the preheated oven until bell peppers are tender, about 30 minutes. Spoon a few teaspoons of drippings from the bottom of the baking dish over each stuffed pepper; top each with 1 tablespoon goat cheese and green parts of green onions.

QUINOA-STUFFED PEPPERS WITH ROAST TOMATOES & FETA

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the quinoa into a small pan, pour in 400ml water, then stir in the tomato purée, garlic and bouillon powder. Cook, covered, over a low heat for 20 mins before adding the chickpeas, spinach and basil, then cook for a further 5 mins. Leave to stand for 5 mins, so all the liquid is absorbed.
• Meanwhile, rub the peppers with a little oil and place, cut-side down, on a baking tray. Roast for 10 mins, add the cherry tomatoes, then roast for 10 mins more.
• Stir the tomatoes, feta and pumpkin seeds into the quinoa, spoon into the pepper halves and serve with the rocket, tossed with the oil and balsamic vinegar.

STUFFED RED PEPPERS WITH QUINOA, PROVOLONE, AND WALNUTS

Steps:

• Preheat oven to 450 degrees, with rack in upper third. Slice a very thin layer from the base of a pepper so it sits upright. Slice off top, just below stem, and remove ribs and seeds from top and bottom. Repeat with remaining peppers. Discard stems; chop tops, and set aside.
• In a medium saucepan, heat oil over medium. Add onion, garlic, coriander, and chopped tops; season with salt and pepper. Cook, stirring occasionally, until onion has softened, 4 to 5 minutes.
• Add quinoa, and cook until fragrant, 1 minute. Add 1 cup water, and bring to a boil. Reduce to a simmer, cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes. Remove from heat, and stir in parsley, walnuts, and 3/4 cup provolone; season with salt and pepper.
• Dividing evenly, stuff peppers with quinoa mixture; place in a 2-quart baking dish. Cover with aluminum foil, and bake until peppers are tender, about 1 hour. Uncover, and top with remaining 1/4 cup provolone; bake until cheese melts, 10 to 15 minutes more.

STUFFED RED PEPPERS WITH QUINOA AND PROVOLONE

Steps:

• Preheat oven to 450°F, with rack in upper third. Slice a very thin layer from the base of a bell pepper so it sits upright. Slice off top, just below stem, and remove ribs and seeds from top and bottom parts. Repeat with remaining peppers. Discard stems, chop tops, and reserve bottoms for stuffing.
• In a medium saucepan, heat oil over medium. Add onion, garlic, coriander, and chopped pepper tops; season with salt and pepper. Cook, stirring occasionally, until onion has softened, about 5 minutes.
• Add quinoa, and cook, stirring, until fragrant, 1 minute. Add the water and bring to a boil. Reduce to a simmer, cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes. Remove from heat. Stir in parsley, walnuts, and 3/4 cup provolone; season with salt and pepper.
• Divide quinoa mixture evenly among peppers; place in a 2-quart baking dish. Cover with parchment, then foil, and bake until peppers are tender, about 1 hour. Uncover and top evenly with remaining 1/4 cup provolone; bake until cheese melts, 10 to 15 minutes more. Serve warm.
• Nutrition Information
• (Per Serving)
• Calories: 390
• Fat: 19.3g (6.2g Saturated Fat)
• Protein: 15.8g
• Carbohydrates: 41.8g
• Fiber: 6.4g