Description
- Protein-packed vegetarian dinner perfect for weeknights or meal prep, featuring quinoa, chickpeas, and hearty vegetables.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 cup cooked chickpeas
- 1 cup chopped spinach
- 1/2 red onion, diced
- 1/2 cup shredded carrots
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 bell peppers, halved
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix quinoa, chickpeas, spinach, onion, carrots, olive oil, garlic powder, salt, and pepper.
- Spoon the filling into bell pepper halves.
- Place stuffed peppers in a baking dish.
- Cover with foil and bake for 30 minutes.
- Uncover and bake an additional 10 minutes.
- Let cool slightly before serving.
Notes
- You can swap chickpeas for black beans or lentils.
- For added flavor, top with a dollop of Greek yogurt or vegan cheese.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 pepper half
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 9g
- Protein: 17g
- Cholesterol: 0mg