This recipe is full of spices and veggies, making it a filling and satisfying meal that's perfect for a weeknight dinner.
Ingredients:
- 4 large bell peppers (any color)
- 1 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cayenne pepper
- 1 can chickpeas, drained and rinsed
- 1 cup cooked quinoa
- 1/2 cup raisins
- 1/2 cup chopped almonds
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Preheat the oven to 375°F (190°C).
Cut off the tops of the bell peppers and remove the seeds and membranes.
In a large skillet, heat the olive oil over medium heat.
Add the onion and garlic and sauté until the onion is translucent.
Add the cumin, paprika, cinnamon, ginger, and cayenne pepper to the skillet and stir to combine.
Add the chickpeas to the skillet and cook for 5-7 minutes, until they are slightly crispy.
Add the cooked quinoa, raisins, and chopped almonds to the skillet and stir to combine.
Season the mixture with salt and pepper, to taste.
Stuff the bell peppers with the chickpea-quinoa mixture and place them in a baking dish.
Cover the dish with foil and bake the peppers for 30-40 minutes, or until the peppers are tender.
Remove the foil and bake for an additional 10-15 minutes, or until the tops are slightly browned.
Garnish the stuffed peppers with fresh parsley and serve.
These Vegan Moroccan Stuffed Peppers are a delicious and healthy meal that's perfect for a quick and easy weeknight dinner.
The combination of chickpeas, quinoa, raisins, and almonds make for a flavorful and filling filling, and the spices add a delicious Moroccan-inspired flavor to the dish.
Plus, this recipe is vegan and gluten-free, making it a great option for those with dietary restrictions.
Try it out for your next dinner and enjoy!
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