STUFFED BELL PEPPERS WITH QUINOA AND CHICKPEAS RECIPE
Stuffed Bell Peppers with Quinoa and Chickpeas is a delightful and satisfying dish that combines the goodness of vegetables, protein-packed chickpeas, and nutrient-rich quinoa. This recipe is not only flavorful but also suitable for those following an Indian weight loss plan. The bell peppers are filled with a mixture of cooked quinoa, chickpeas, aromatic spices, and sautéed onions, creating a delicious and wholesome stuffing.
These stuffed bell peppers are not only delicious but also packed with nutrition. Quinoa is a complete protein source and provides essential amino acids, while chickpeas add fiber and a creamy texture to the filling. The spices used in this recipe not only enhance the taste but also offer various health benefits. The dish is low in calories and high in fiber, making it a perfect addition to a weight loss diet.
To prepare this recipe, cook the quinoa and chickpeas beforehand, then mix them with the spices and sautéed onions. Stuff the bell peppers with the filling, bake until tender, and garnish with fresh cilantro for added freshness. The result is a colorful and flavorful dish that can be enjoyed as a main course along with whole wheat roti or brown rice.
INGREDIENTS
- 4 bell peppers (any color)
- 1 cup cooked quinoa
- 1 cup cooked chickpeas
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 1 tablespoon olive oil
- Fresh cilantro, for garnish
INSTRUCTIONS
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes from the inside.
- In a large bowl, combine cooked quinoa, cooked chickpeas, onion, garlic, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well to combine.
- Heat olive oil in a pan over medium heat. Add the quinoa and chickpea mixture and sauté for 5-7 minutes until heated through.
- Stuff the bell peppers with the quinoa and chickpea mixture, pressing it down lightly.
- Place the stuffed bell peppers on a baking sheet and bake in the preheated oven for 25-30 minutes or until the peppers are tender.
- Garnish with fresh cilantro and serve hot.
PROCESS TIPS
- Cook the quinoa and chickpeas according to the package instructions before using them in the recipe.
- You can customize the spices according to your taste preferences. Add more or less chili powder for spiciness.
- Feel free to add other vegetables like diced tomatoes, corn, or peas to the stuffing mixture for added flavor and texture.
- Make sure to select firm and fresh bell peppers for the best results.
- Serve the stuffed bell peppers as a main course with a side of whole wheat roti or brown rice for a complete and balanced meal.
- Leftovers can be refrigerated and enjoyed the next day for a quick and nutritious lunch or dinner.
NUTRITION VALUE
- Calories: 250 kcal
- Carbohydrates: 43g
- Protein: 10g
- Fat: 5g
- Fiber: 9g
