Saturday, October 3, 2015

Quinoa and Chickpea Stuffed Peppers

The goal with stuffed peppers is to cut into them and not have the contents tumble everywhere on your plate. Because these are vegan, I needed a creative solution to "bind" the ingredients without cheese, eggs, or dairy. The filling can include any legume and/or vegetable you like. I used: cooked quinoa, cooked chickpeas, minced purple onion and garlic, finely chopped green pepper, shredded carrot, and lots of chopped fresh parsley. Amounts of each can very, but aim for more grains and less big pieces of things... I searched my fridge, hmm... something to make everything stick together. Hummus! I had a 3/4 cup of a cumin-y hummus leftover, so added it to the bowl. It worked perfectly! Season the mixture to taste, then pack into hollowed out bell peppers. Bake for 30-40 minutes at 375F and then let cool slightly. Top with something spunky, like a pile of spicy sprouts. I served these at a healthy brunch, along side a tofu scramble, fresh fruit, and student-grade coffee. Can't win 'em all.



1 comment:

  1. Oh, for a minute i thought i was looking at a painting or something. This is one vivid dish lol. Thanks for putting in the work to share this with us. Superb !!

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