How to Make Moroccan Chickpea & Quinoa Stuffed Peppers
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Preheat oven to 375°F (190°C). Arrange bell pepper halves in a baking dish.
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Cook quinoa in vegetable broth according to package directions (about 15 minutes), then fluff with a fork.
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Heat olive oil in a skillet over medium. Sauté onion for 3 minutes, then add cumin, cinnamon, paprika, salt, and pepper; cook for 1 minute.
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Stir in chickpeas, raisins, cooked quinoa, and parsley; mix well.
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Fill each pepper half with quinoa mixture, top with slivered almonds, cover with foil, and bake for 25 minutes.
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Remove foil and bake another 10 minutes until peppers are tender.
Pro Tips for Perfect Moroccan Chickpea & Quinoa Stuffed Peppers
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large bell peppers, halved and seeded, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Moroccan Chickpea & Quinoa Stuffed Peppers?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Moroccan Chickpea & Quinoa Stuffed Peppers?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large bell peppers, halved and seeded?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.