Savory Spice-Laden Peppers With Quinoa Bliss Recipe

About this recipe

A vibrant and nutritious dish combining Mediterranean-style stuffed bell peppers with a spiced chickpea filling inspired by Indian flavors. Perfect for an advanced cook seeking a wholesome, balanced meal.

Ingredients

• 200 G Green Choliya/Chickpeas(200 Gm)
• 1 kg Spinach
• 100 g Lemon
• 100 g Quinoa
• 1 kg Bell Peppers
• - Onion
• 250g Garlic
• 100 ml Olive Oil
• 50 g Cumin Powder
• 100 g Coriander Powder
• 20 g Turmeric Powder
• 55 g Paprika Powder
• 250g Coriander
• 10G Salt
• 50 g Black Pepper
• 500 g Desi Tomato
• 1 kg Rice

Instructions

1. Step 1: Preheat the oven to 200°C (392°F).
2. Step 2: Cook the quinoa in a rice cooker with double the amount of water (240 ml). Once cooked, fluff with a fork and set aside.
3. Step 3: Heat 1 tablespoon of olive oil in a pan. Sauté the onion and garlic until translucent.
4. Step 4: Add the cumin, coriander, turmeric, and paprika to the pan. Stir for 30 seconds until aromatic.
5. Step 5: Add the chickpeas, spinach, and tomatoes to the pan. Cook for 5-7 minutes, allowing the spinach to wilt and the mixture to combine.
6. Step 6: Mix the cooked quinoa into the chickpea mixture. Add salt and black pepper to taste, and squeeze in the lemon juice. Stir well.
7. Step 7: Lightly oil the outside of the bell peppers and season with salt and pepper.
8. Step 8: Stuff the bell peppers with the quinoa-chickpea mixture. Place them upright in a baking dish.
9. Step 9: Drizzle the remaining olive oil over the stuffed peppers. Cover the dish with foil and bake in the preheated oven for 20 minutes.
10. Step 10: Remove the foil and bake for an additional 10 minutes, allowing the tops to slightly brown.
11. Step 11: Garnish with fresh coriander and serve hot.