How to Make Moroccan Chickpea & Quinoa Stuffed Peppers
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Preheat oven to 375°F (190°C). Arrange pepper halves cut-side up in a baking dish.
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In a bowl, combine quinoa, chickpeas, raisins, mint, parsley, olive oil, spices, salt, and pepper.
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Stuff peppers with quinoa mixture, pressing gently to fill completely.
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Pour vegetable broth into the bottom of the baking dish. Cover with foil.
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Bake covered for 25 minutes, then uncover and bake 10-12 minutes more, until peppers are tender.
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Transfer to plates and garnish with extra herbs.
Pro Tips for Perfect Moroccan Chickpea & Quinoa Stuffed Peppers
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large bell peppers , halved and seeded, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Moroccan Chickpea & Quinoa Stuffed Peppers?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Moroccan Chickpea & Quinoa Stuffed Peppers?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large bell peppers , halved and seeded?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.