The quinoa and chickpeas in these Mediterranean Quinoa Stuffed Peppers give them a great mix of tastes and textures. They are also very high in protein. Every bite of this dish tastes like the Mediterranean because it has tomatoes, olives, and herbs in it. This gluten-free recipe makes a meal that is both healthy and filling.
Ingredients: 4 large bell peppers, halved and seeds removed. 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 tablespoon olive oil. 1 small onion, finely chopped. 3 cloves garlic, minced. 1 can 14 ounces diced tomatoes, drained. 1 can 14 ounces chickpeas, drained and rinsed. 1/2 cup Kalamata olives, chopped. 1/4 cup sun-dried tomatoes, chopped. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper, to taste. Fresh parsley, for garnish.
Instructions: Preheat oven to 375F 190C. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed. In a large skillet, heat olive oil over medium heat. Add onion and garlic, saut until softened, about 5 minutes. Stir in diced tomatoes, chickpeas, Kalamata olives, sun-dried tomatoes, oregano, basil, salt, and pepper. Cook for another 5 minutes. Remove skillet from heat and stir in cooked quinoa until well combined. Arrange bell pepper halves in a baking dish. Fill each pepper half with quinoa mixture. Cover the baking dish with foil and bake for 25-30 minutes, or until peppers are tender. Garnish with fresh parsley before serving.
Prep Time: 20 minutes
Cook Time: 35 minutes
Grampian Youth Orchestra
