How To Make Harissa and Quinoa-Stuffed Bell Peppers
Flavorful and vegetarian stuffed bell peppers with quinoa and harissa.
Serves:
Ingredients
- 4 bell peppers, halved and seeded
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons harissa paste
- 1 cup canned chickpeas, drained and rinsed
- ½ cup crumbled feta cheese
- Salt and pepper to taste
Instructions
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Preheat oven to 375°F.
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In a medium saucepan, bring quinoa and vegetable broth to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed.
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In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
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Stir in harissa and continue cooking for another 2 minutes.
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Add cooked quinoa, chickpeas, and feta cheese to the skillet with the onion and harissa mixture and stir well. Season with salt and pepper to taste.
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Arrange bell pepper halves in a baking dish and fill each halve evenly with the quinoa mixture.
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Cover with foil and bake for 30 minutes, then remove foil and continue baking for an additional 15 minutes or until the peppers are tender.
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Serve hot or warm.
Nutrition
- Calories : 390 kcal
- Total Fat : 11g
- Saturated Fat : 3g
- Cholesterol : 11mg
- Sodium : 1052mg
- Total Carbohydrates : 58g
- Dietary Fiber : 12g
- Sugar : 12g
- Protein : 17g
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