Middle Eastern-Inspired Stuffed Peppers
A heart-healthy, cholesterol-lowering vegan recipe featuring stuffed peppers with a Middle Eastern twist.
Ingredients
- 4 large bell peppers, any color
- 1 cup quinoa, cooked
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup diced tomatoes
- 1/2 cup diced cucumber
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
Instructions
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes.
In a large bowl, mix together quinoa, chickpeas, tomatoes, cucumber, parsley, mint, olive oil, lemon juice, cumin, coriander, salt, and pepper.
Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the peppers are tender.
Serve the stuffed peppers hot, garnished with extra parsley and mint if desired.
Estimated Nutrition
Per serving
| Calories | 300 |
| Protein (g) | 10 |
| Carbs (g) | 30 |
| Fiber (g) | 8 |
| Sugar (g) | 8 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 400 |
| Cholesterol | 0 |