Get ready to tantalize your taste buds with a vegetarian masterpiece that's about to revolutionize your meal routine! These Eggplant Chickpea Quinoa Stuffed Peppers aren't just another boring dinner - they're a culinary adventure packed with protein, vibrant colors, and mind-blowing flavors that will make your family and friends beg for seconds. Imagine perfectly roasted bell peppers bursting with a savory mixture of hearty quinoa, creamy chickpeas, and melt-in-your-mouth eggplant, all swimming in a rich marinara sauce that'll transport you straight to foodie heaven!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 4 bell peppers
- 1 cup quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium eggplant, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup marinara sauce
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your stuffed peppers cook evenly and thoroughly.
- Start by preparing the bell peppers. Cut the tops off the peppers and remove the seeds and membranes. You can set the tops aside for later use if desired. Place the hollowed-out peppers upright in a baking dish.
- In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Once done, remove from heat and set aside.
- While the quinoa is cooking, heat a large skillet over medium heat. Add a drizzle of olive oil and sauté the chopped onion for about 3-4 minutes until it becomes translucent.
- Add the diced eggplant to the skillet and cook for an additional 5-7 minutes, stirring occasionally, until the eggplant is tender. You may need to add a splash of water to help it cook down.
- Stir in the minced garlic and cumin, cooking for another minute until fragrant. Season with salt and pepper to taste.
- Add the drained and rinsed chickpeas to the skillet along with the cooked quinoa. Mix everything together thoroughly, allowing the flavors to combine for about 2-3 minutes on the heat.
- Remove the skillet from the heat and stir in half of the marinara sauce. This will help keep the filling moist and flavorful.
- Carefully spoon the quinoa, chickpea, and eggplant mixture into each of the prepared bell peppers, packing them gently but firmly.
- Once the peppers are filled, pour the remaining marinara sauce over the tops of the stuffed peppers, ensuring they are well-coated.
- Cover the baking dish with aluminum foil to retain moisture during cooking. Place the dish in the preheated oven and bake for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15 minutes, allowing the tops to brown slightly and the peppers to become tender.
- Once cooked, remove the stuffed peppers from the oven and let them cool for a few minutes before serving. Enjoy your Eggplant Chickpea Quinoa Stuffed Peppers warm!
Tips
- Choose bell peppers that are uniform in size to ensure even cooking and a beautiful presentation.
- For extra flavor, consider toasting your quinoa in a dry skillet for 2-3 minutes before cooking to enhance its nutty taste.
- If you want to add more depth, try roasting the eggplant instead of sautéing for a smokier flavor profile.
- Make sure to drain chickpeas thoroughly to prevent excess moisture in your filling.
- Don't overfill your peppers - leave a little room at the top for the marinara sauce to settle.
- For a protein boost, you can sprinkle some crumbled feta or nutritional yeast on top before the final baking stage.
- These stuffed peppers are perfect for meal prep - they reheat beautifully and taste even better the next day!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 15g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
