stuffed red pepper with quinoa and chickpeas

Ingredients

• Servings: 4
• 1 teaspoon olive oil, or as needed
• 1 1/3 cups water
• 2/3 cup quinoa
• 1 (16 ounce) can garbanzo beans (chickpeas), drained and rinsed
• 1 (16 ounce) can stewed tomatoes (such as del monte® stewed tomatoes with onions, celery, and green peppers)
• 1/4 cup walnut pieces
• 1/2 cup golden raisins
• 1 bunch green onions, sliced, white parts and tops separated
• 1/2 lemon, juiced
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried mint leaves
• 1 pinch ground cinnamon
• 2 large red bell peppers, halved lengthwise, seeds and membrane removed
• 1/4 cup crumbled goat cheese

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• 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.