Red Bell Peppers Stuffed with Quinoa and Chickpeas

Step 1

Start by heating your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with some olive oil. In a saucepan, bring water and quinoa to a boil, then lower the heat to medium-low, cover, and let it simmer until the quinoa is nice and tender and the water is gone—this usually takes about 15 to 20 minutes. While the quinoa cooks, mix together the chickpeas, stewed tomatoes, walnuts, raisins, the white parts of the green onions, lemon juice, chili powder, garlic powder, mint, and cinnamon in a bowl. Once the quinoa is ready, stir it into the mixture. Place the red bell pepper halves upright in the baking dish and fill each one with the quinoa mixture. Pop them in the oven and bake until the peppers are soft, which should take around 30 minutes. When they’re done, spoon a little of the flavorful liquid from the bottom of the dish over each pepper, then top with a tablespoon of goat cheese and sprinkle on the green parts of the green onions. Enjoy!