Chickpea & Spinach Stuffed Peppers
These stuffed peppers are not just vibrant and beautiful; they’re also packed with flavor and nutrition. I love how the chickpeas and spinach create a hearty filling that warms my heart.
Every time I make these Chickpea & Spinach Stuffed Peppers, I’m reminded of the joy of cooking with friends.
We’d gather in the kitchen, laughing and chopping veggies, and I’d always say that the best meals come from loving hands.
This recipe is simple enough for a weeknight dinner but special enough to impress your guests.
Plus, it’s a great way to sneak in some greens!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to adjust the spices to your taste. If you want some heat, a pinch of red pepper flakes would be lovely! I love using different colored bell peppers for a pop of color, and they all taste fantastic. You could also swap out spinach for kale or even any other leafy green you have on hand.
Tips & Notes
- •I love using leftover quinoa for this recipe; it saves time and adds extra flavor!
- •For an even heartier meal, you can top the stuffed peppers with some avocado or a drizzle of tahini.
Recipe Variations
- •Sometimes, I’ll add some chopped tomatoes to the filling for a little extra juiciness.
- •You can also play around with spices—try adding smoked paprika for a smoky flavor!
Storage & Freezing
Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days. They reheat beautifully in the oven or microwave!
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! You can prepare the filling and stuff the peppers a day in advance. Just pop them in the fridge and bake when you’re ready.
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These stuffed peppers are not just vibrant and beautiful; they’re also packed with flavor and nutrition. I love how the chickpeas and spinach create a hearty filling that warms my heart.
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a medium pot, cook the quinoa according to package instructions; it usually takes about 15 minutes.
- 3
While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until soft.
- 4
Add the minced garlic and cumin to the skillet, stirring for another minute until fragrant.
- 5
Now, stir in the chickpeas and chopped spinach, cooking until the spinach wilts down, about 3-4 minutes.
- 6
Once the quinoa is done cooking, add it to the skillet along with the nutritional yeast, salt, pepper, and lemon juice. Mix well to combine and remove from heat.
- 7
Stuff each bell pepper with the chickpea and spinach mixture, pressing down gently to pack it in.
- 8
Place the stuffed peppers upright in a baking dish. If they wobble, you can trim a bit off the bottom to stabilize them.
- 9
Cover the dish with foil and bake for about 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the peppers are tender.
- 10
Serve warm, and enjoy the deliciousness of these nourishing peppers!
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