Description
This nutrient-dense and vibrant plant-based dinner features large orange bell peppers stuffed with a hearty blend of protein-packed quinoa, chickpeas, and fresh garden vegetables. Seasoned with aromatic cumin, paprika, and turmeric, this colorful meal is perfect for a busy weeknight. It provides a satisfying balance of fiber and flavor, ensuring a filling experience without any animal products. The vegetables provide moisture, while the quinoa offers a lovely texture, making it a reliable and gourmet-feeling dish for the whole family to enjoy.
Ingredients
4 large Orange Bell Peppers
2 tbsp Extra virgin olive oil
1/2 cup Onion, finely diced
1/2 cup Carrot, small cubes
2 cloves Garlic, minced
1 cup Zucchini, diced small
1 tsp Ground cumin
1 tsp Smoked paprika
1/2 tsp Turmeric
Salt and pepper to taste
1 cup Diced tomatoes
15 oz can Chickpeas, drained and rinsed
1 cup Cooked quinoa, fluffed
1 cup Vegan cheese, grated
Instructions
Preheat oven to 375 degrees Fahrenheit.
Cut tops off bell peppers and remove seeds and membranes; arrange upright in a baking dish with a splash of water at the bottom.
Heat olive oil in a skillet over medium heat and sauté onion, carrot, garlic, and zucchini until softened.
Stir in cumin, paprika, turmeric, salt, and pepper to bloom the spices.
Add diced tomatoes, chickpeas, and cooked quinoa to the skillet, stirring until combined and heated through.
Stuff each pepper generously with the vegetable and quinoa mixture.
Cover the dish and bake for 30 minutes, then sprinkle with vegan cheese and bake uncovered for another 15 minutes until the peppers are tender.
Notes
Ensure peppers are upright in the baking dish to prevent the filling from spilling. You can prepare the quinoa in advance to save time. If peppers are wobbly, trim a tiny sliver off the bottom to flatten them.
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean