Quinoa Stuffed Peppers

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!  

 

 

AuthorLeah ClapperCategory, , DifficultyBeginner

Yields2 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

Stuffed Peppers
  cup quinoa
 1 ½ cups water
 1 oz dried apricots
 2 red bell peppers
 1 cup chickpeas, rinsed and drained
 2 scallions
 spice blend (see below)
Greek Yogurt Drizzle
 3 tbsp Greek yogurt
 1 tsp lemon juice
 ¼ tsp spice blend (see below)
 water
Spice Blend
 1 tsp curry powder
 ¼ tsp turmeric
 ¼ tsp chili powder
 ¼ tsp smoked paprika
 ¼ tsp cinnamon
  tsp garlic powder
 salt and pepper to taste

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
  cup quinoa
 1 ½ cups water
 1 oz dried apricots
 2 red bell peppers
 1 cup chickpeas, rinsed and drained
 2 scallions
 spice blend (see below)
Greek Yogurt Drizzle
 3 tbsp Greek yogurt
 1 tsp lemon juice
 ¼ tsp spice blend (see below)
 water
Spice Blend
 1 tsp curry powder
 ¼ tsp turmeric
 ¼ tsp chili powder
 ¼ tsp smoked paprika
 ¼ tsp cinnamon
  tsp garlic 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!

Quinoa Stuffed Peppers


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