Quinoa Stuffed Peppers
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!
Ingredients Directions Preheat oven to 425 degrees Fahrenheit. Prepare the spice blend by stirring all spices together in a small bowl. 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. 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. While the peppers and quinoa are cooking, thinly slice scallions, separating the whites and greens. Dry off the chickpeas well with a towel. 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. 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. Scoop the cooked quinoa into the roasted red peppers and top with the chickpeas. Top with scallion greens and drizzle on the sauce. Enjoy! Preheat oven to 425 degrees Fahrenheit. Prepare the spice blend by stirring all spices together in a small bowl. 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. 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. While the peppers and quinoa are cooking, thinly slice scallions, separating the whites and greens. Dry off the chickpeas well with a towel. 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. 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. 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
Directions
