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Stuffed Red Pepper with Quinoa and Chickpeas

Rated as 4.27 out of 5 Stars
1

"This is a very healthy, vegetarian main course with lots of protein from the chickpeas and quinoa. The flavors in this recipe are a blend of Persian and Mediterranean. Very easy to make and super satisfying! This freezes really well for a dinner or lunch later on (goat cheese and all!)"
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Ingredients

1 h servings 469
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with olive oil.
  2. 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.
  3. 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.
  4. Arrange red bell pepper halves, hollow-side facing upwards, in the prepared baking sheet. Spoon quinoa mixture into each red bell pepper half.
  5. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 469 calories; 12.4 78.5 16.3 7 654 Full nutrition

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Reviews

Read all reviews 13
  1. 15 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made this dish according to the recipe except for leaving out the walnuts and raisins and I loved it! The combination of seasonings and flavors was delicious, the goat cheese was just the righ...

Most helpful critical review

Even with added cheese and spices this recipe turned out bland and was not a favourite. I will not make this again.

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I made this dish according to the recipe except for leaving out the walnuts and raisins and I loved it! The combination of seasonings and flavors was delicious, the goat cheese was just the righ...

I wanted to add a comment to my earlier review... I first made this a few years ago when my vegetarian daughter and soon-to-be step-daughter were visiting us. As they are both vegetarian I try t...

Used shelled pistachios, chopped up... with some fine ground walnuts (1 tsp), black beans instead of chick peas. Used a few blueberries, in place of raisin. Cooked the quinoa, in vegetable broth...

The recipe said 2 peppers but the shopping list said 3. Three was perfect and the flavours were fantastic. I will make this again when company is coming for dinner.

Absolutely delicious! I also used cranberries instead of raisins and it turned out wonderful! It's flavourful and really easy to make. This is going to be a regular meal for us.

I tried this recipe using dried cranberries instead of raisins. Absolutely wonderful!

I made this dish for a dinner party of 6. It was easy and was very impressive.

This is a very good recipe. The proportions are correct and it has a good flavor. I liked it because it is a little different from what you usually see with green peppers.

Surprisingly good! Nice change of pace from our usual side dishes. I liked the blend of cinnamon and goat cheese in this.