Stuffed Pasilla Peppers With Quinoa And Chickpeas Recipe Kit Recipe

About this recipe

Looking for a hearty and healthy meal? Try our Stuffed Pasilla Peppers with Quinoa and Chickpeas Recipe Kit, a perfect blend of flavors and nutrients! This kit includes fresh pasilla peppers (or green peppers as a substitute), pre-measured quinoa, chickpeas, and a mix of vibrant vegetables like carrots and spinach, all seasoned with Indian black salt for a unique and savory taste. Easy to prepare, these stuffed peppers are baked to perfection, offering a wholesome dish that’s both satisfying and nutritious. Whether you’re planning lunch, dinner, or meal prep, this recipe is a great way to enjoy a flavorful, plant-based meal that’s simple to make and packed with goodness.

Ingredients

• 1 Pack Planet Organic G's Baby Leaf Spinach
• 1kg 1kg Green Pepper
• 50G Pepper Black Ground BWFO
• 4 Pack Fresh Carrots - Pack Of 4
• - Natco Kala Namak Indian Black Salt
• 100 G Jumbo Garlic 100g
• 500G Natco Dried Chickpeas, 500G
• 500G Organic Red Quinoa, 500G
• NaN Filippo Berio Classico Pure Olive Oil
• 200G Natoora Romano Peppers

Instructions

1. 1. Preheat your oven to 200°C (400°F). Prepare the Pasilla peppers (or substitute with green peppers if Pasilla peppers are unavailable) by washing them thoroughly, cutting them lengthwise, and removing the seeds. Set aside.
2. 2. Rinse the Natco Dried Chickpeas, 500G, and soak them in water overnight or for at least 6 hours. Once soaked, drain and cook them in boiling water until tender (approximately 45-60 minutes). Drain and set aside.
3. 3. Rinse the Organic Red Quinoa, 500G, under cold water to remove any bitterness. Cook the quinoa according to package instructions (typically 1 part quinoa to 2 parts water, simmered for 15 minutes). Once cooked, fluff with a fork and set aside.
4. 4. Heat a tablespoon of Olive Oil – Organic in a large skillet over medium heat. Add the Jumbo Garlic, 100g (minced), and sauté until fragrant, about 1 minute.
5. 5. Add the cooked chickpeas and cooked quinoa to the skillet. Stir in a pinch of Natco Kala Namak Indian Black Salt and Pepper Black Ground BWFO to taste. Cook for 2-3 minutes, allowing the flavors to combine.
6. 6. Add the Planet Organic G's Baby Leaf Spinach to the skillet and cook until wilted, about 1-2 minutes. Remove the skillet from heat.
7. 7. Stuff the prepared Pasilla peppers (or green peppers) with the quinoa and chickpea mixture. Place the stuffed peppers on a baking tray lined with parchment paper.
8. 8. Drizzle a small amount of Olive Oil – Organic over the stuffed peppers. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and slightly charred.
9. 9. While the peppers are baking, prepare the Ashoka Carrot Pickle, 500G, as a side condiment. Serve it alongside the stuffed peppers for added flavor.
10. 10. Remove the stuffed peppers from the oven and let them cool slightly before serving. Garnish with additional Pepper Black Ground BWFO or Natco Kala Namak Indian Black Salt if desired.