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Peppers Stuffed with Quinoa and Chickpeas

  • Prep 30 min
  • Total 60 min
  • Ingredients 12
  • Servings 3

Ingredients

1
tablespoon olive oil
1
shallot, finely chopped
1
garlic clove, finely chopped
1
tablespoon tomato paste
1
fennel bulb cubed
1
yellow squash, cubed
Salt and pepper, to taste
1
cup cooked chickpeas
1
cup cooked quinoa
2
tablespoons golden raisins
2
tablespoons shaved almonds
3
peppers

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can use couscous, bulgur, or any kind of rice instead of quinoa. You can also use any small pasta, such as orzo.

Stuffing vegetables is a very old Mediterranean tradition that has greatly influenced Peru's gastronomy. The Spanish conquistadors arrived in our country hundreds of years ago, and they brought their wonderful cooking techniques with them and adapted them to the ingredients they found in this new land. Nowadays, Peruvians eat all kinds of stuffed foods, such as potatoes, caiguas and peppers. Bell peppers are just one more of the many vegetables that can be stuffed in countless ways, and as I’m a quinoa addict, I decided to stuff them with this satisfying ingredient. This recipe is especially interesting because of the addition of fennel bulb, which impregnates the whole dish, and complements the pepper flavor perfectly.

You can stuff zucchini, large tomatoes, eggplants, and squash with the same filling.

Directions

  • 1 Preheat the oven to 350ºF.
  • 2 Heat the oil in a pan over medium heat, and sauté the shallot and garlic for 3 minutes, stirring. Add the tomato paste and cook for another minute, stirring.
  • 3 Add the fennel and squash, season with salt and pepper, and cook for 8-10 minutes, or until soft but still slightly crunchy.
  • 4 Add the chickpeas, quinoa, raisins, and almonds, stir well, and turn the heat off.
  • 5 Cut the tops off the peppers, remove the seeds and ribs from the inside, and fill with the quinoa and chickpea stuffing.
  • 6 Splash with a little olive oil, put the tops back on, and bake for 30 minutes.
  • 7 Serve immediately.

Stuffing vegetables is a very old Mediterranean tradition that has greatly influenced Peru's gastronomy. The Spanish conquistadors arrived in our country hundreds of years ago, and they brought their wonderful cooking techniques with them and adapted them to the ingredients they found in this new land. Nowadays, Peruvians eat all kinds of stuffed foods, such as potatoes, caiguas and peppers. Bell peppers are just one more of the many vegetables that can be stuffed in countless ways, and as I’m a quinoa addict, I decided to stuff them with this satisfying ingredient. This recipe is especially interesting because of the addition of fennel bulb, which impregnates the whole dish, and complements the pepper flavor perfectly.

Rate and Comment

Morena Escardo Morena Escardo
September 23, 2015

Stuffing vegetables is a very old Mediterranean tradition that has greatly influenced Peru's gastronomy. The Spanish conquistadors arrived in our country hundreds of years ago, and they brought their wonderful cooking techniques with them and adapted them to the ingredients they found in this new land. Nowadays, Peruvians eat all kinds of stuffed foods, such as potatoes, caiguas and peppers. Bell peppers are just one more of the many vegetables that can be stuffed in countless ways, and as I’m a quinoa addict, I decided to stuff them with this satisfying ingredient. This recipe is especially interesting because of the addition of fennel bulb, which impregnates the whole dish, and complements the pepper flavor perfectly.