Red bell peppers create a vibrant base, the quinoa adds a hearty fluffiness to the dish, and the chickpeas provide a great source of plant-based protein. Meanwhile, scallions, dried apricots, and a Middle Eastern inspired spice blend add an incredible depth of flavor to this unique dish: quinoa stuffed peppers with chickpeas, apricots, and a Greek yogurt drizzle.
This meal is based off a stellar recipe from Hello Fresh, with a few healthful modifications. It makes for a delicious dinner bursting with both sweet and savory components. It is definitely one of my new favorites!
Yields2 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins
Ingredients
Stuffed Peppers
⅔cupquinoa
1 ½cupswater
1ozdried apricots
2red bell peppers
1cupchickpeas, rinsed and drained
2scallions
spice blend (see below)
Greek Yogurt Drizzle
3tbspGreek yogurt
1tsplemon juice
¼tspspice blend (see below)
water
Spice Blend
1tspcurry powder
¼tspturmeric
¼tspchili powder
¼tspsmoked paprika
¼tspcinnamon
⅛tspgarlic powder
salt and pepper to taste
Directions
1
Preheat oven to 425 degrees Fahrenheit. Prepare the spice blend by stirring all spices together in a small bowl.
2
Remove the stems and seeds then slice the bell peppers in half vertically. Rub with olive oil and place on a baking sheet lined with foil. Roast for about 15 minutes.
3
Meanwhile, roughly slice the apricots into small bits. Add them to a medium pot with 2/3 cups quinoa, 1 1/2 cups water, and 1/2 of the spice blend. Stir then bring to a boil. Turn the heat to low, cover, and let simmer for about 15 minutes, until water is absorbed.
4
While the peppers and quinoa are cooking, thinly slice scallions, separating the whites and greens. Dry off the chickpeas well with a towel.
5
Heat a medium skillet with a drizzle of olive oil over medium high heat. Add chickpeas, scallion whites, and desired amount of the spice blend. Cook for 3-4 minutes, stirring occasionally until toasty.
6
Prepare Greek yogurt drizzle by combining the yogurt, lemon juice, and 1/4 tsp of the spice blend in a small bowl. Drizzle in water, a few drops at a time, and stir. Add more water until a dressing consistency is reached.
7
Scoop the cooked quinoa into the roasted red peppers and top with the chickpeas. Top with scallion greens and drizzle on the sauce. Enjoy!
Ingredients
Stuffed Peppers
⅔cupquinoa
1 ½cupswater
1ozdried apricots
2red bell peppers
1cupchickpeas, rinsed and drained
2scallions
spice blend (see below)
Greek Yogurt Drizzle
3tbspGreek yogurt
1tsplemon juice
¼tspspice blend (see below)
water
Spice Blend
1tspcurry powder
¼tspturmeric
¼tspchili powder
¼tspsmoked paprika
¼tspcinnamon
⅛tspgarlic powder
salt and pepper to taste
Directions
1
Preheat oven to 425 degrees Fahrenheit. Prepare the spice blend by stirring all spices together in a small bowl.
2
Remove the stems and seeds then slice the bell peppers in half vertically. Rub with olive oil and place on a baking sheet lined with foil. Roast for about 15 minutes.
3
Meanwhile, roughly slice the apricots into small bits. Add them to a medium pot with 2/3 cups quinoa, 1 1/2 cups water, and 1/2 of the spice blend. Stir then bring to a boil. Turn the heat to low, cover, and let simmer for about 15 minutes, until water is absorbed.
4
While the peppers and quinoa are cooking, thinly slice scallions, separating the whites and greens. Dry off the chickpeas well with a towel.
5
Heat a medium skillet with a drizzle of olive oil over medium high heat. Add chickpeas, scallion whites, and desired amount of the spice blend. Cook for 3-4 minutes, stirring occasionally until toasty.
6
Prepare Greek yogurt drizzle by combining the yogurt, lemon juice, and 1/4 tsp of the spice blend in a small bowl. Drizzle in water, a few drops at a time, and stir. Add more water until a dressing consistency is reached.
7
Scoop the cooked quinoa into the roasted red peppers and top with the chickpeas. Top with scallion greens and drizzle on the sauce. Enjoy!
