Chickpea Stuffed Bell Peppers Recipes

CHICKPEA STUFFED BELL PEPPERS

Steps:

• Heat a wide heavy-based frying pan over medium heat. Add the oil and heat for 10 seconds or so, then add the onion and fry, stirring occasionally, until well-softened.
• Tip in the spinach, sprinkle over the curry powder, raise the heat and stir, toss and fry until the liquid has mostly cooked out of the spinach and it is collapsed but still moist. Transfer to a large bowl.
• Add the garlic, tomatoes, vegetable or tomato puree, breadcrumbs, chickpeas and peppers.
• Season with salt and black pepper and mix well; it should be reasonably moist but not dripping. Stuff the filling firmly into the pepper halves, mounding up on top.
• Bake in a low-sided dish at 400F for about an hour, turning the dish around once and lowering the heat towards the end if the peppers are getting too browned. This length of time makes the peppers deliciously soft - if you like them firmer, reduce the time.

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.