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STUFFED BELL PEPPERSB WITH QUINOA AND CHICKPEAS

STUFFED BELL PEPPERSB WITH QUINOA AND CHICKPEAS

STUFFED BELL PEPPERSB WITH QUINOA AND CHICKPEAS

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Stuffed Bell Peppers with Quinoa and Chickpeas are a nutritious and satisfying option for Indian weight loss diets. The combination of protein-rich quinoa and chickpeas, along with the fresh vegetables, provides a healthy and filling meal. The dish is low in calories and packed with fiber, making it suitable for weight loss goals.

INGREDIENTS

  • 4 bell peppers (any color)
  • 1 cup cooked quinoa
  • 1 cup cooked chickpeas
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 carrot, grated
  • 1 zucchini, grated
  • 1 teaspoon cumin powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Olive oil for cooking

INSTRUCTIONS

  1. Preheat the oven to 375°F (190°C).
  2. Slice off the tops of the bell peppers and remove the seeds and membranes. Set aside.
  3. In a large pan, heat olive oil over medium heat.
  4. Add the diced onion and minced garlic to the pan and sauté until the onion becomes translucent.
  5. Add the grated carrot and zucchini to the pan and cook for 2-3 minutes until they soften slightly.
  6. Stir in the cooked quinoa, chickpeas, cumin powder, paprika, dried oregano, salt, and pepper. Mix well to combine all the ingredients.
  7. Remove the pan from heat and let the mixture cool slightly.
  8. Spoon the quinoa and chickpea mixture into the hollowed-out bell peppers, pressing it down gently.
  9. Place the stuffed bell peppers in a baking dish and cover with aluminum foil.
  10. Bake in the preheated oven for 25-30 minutes until the peppers are tender.
  11. Remove the foil and bake for an additional 5 minutes to lightly brown the tops.
  12. Remove from the oven and let them cool for a few minutes before serving.

TIPS

  1. Choose bell peppers that are firm and have a vibrant color.
  2. Feel free to add other vegetables or spices to the filling according to your preference.
  3. You can top the stuffed peppers with grated cheese before baking for an extra flavor.
  4. Make sure to cook the quinoa and chickpeas beforehand according to package instructions.
  5. Use a spoon to easily fill the peppers with the quinoa and chickpea mixture.
  6. If you have leftover filling, you can use it as a side dish or for other recipes.
  7. Serve the Stuffed Bell Peppers as a main course alongside a side salad or whole wheat bread for a complete meal.
  8. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat in the oven or microwave before serving

NUTRITION VALUE

  • Calories: Approximately 250-300 calories
  • Carbohydrates: Approximately 40-45 grams
  • Protein: Approximately 10-12 grams
  • Fat: Approximately 5-7 grams
  • Fiber: Approximately 8-10 grams

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