Stuffed Bell Peppers

 Prep Time:  15 min
 Cooking Time:    30 min
 Servings:  3 people  

Contributed by: Jen McColl

  • 2-3 bell peppers
  • 1 1/4 cup water
  • 1 can chickpeas, rinsed & drained
  • 1/4 c chopped onion
  • 1 clove garlic, minced
  • 1 tsp ground cumin
  • Dash of salt & pepper
  • 1 cup dry quinoa
  • 1 cup kale, slivered
  • 1 cup marinara sauce

  1. Cut 1 inch off top of each pepper. Discard seeds. Finely chop the tops only. Blanch pepper shells in boiling water for 5 minutes. Drain upside down on a clean tea towel.

  2. In a medium sauce pan combine water, chickpeas, onion, garlic, cumin, seasonings and chopped tops of peppers. Bring to a boil.

  3. Add quinoa and greens turn off heat and simmer, with a lid, for about 15 minutes.

  4. In a baking dish, place drained pepper shells up-right. Fluff quinoa mixture with a fork.

  5. Fill peppers. Spoon remaining quinoa into a dish around the peppers.

  6. Bake at 375 F for 15 minutes.

  7. Heat spaghetti sauce, spoon over baked peppers and serve.

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