Chickpea Quinoa Stuffed Peppers

Chickpea Quinoa Stuffed Peppers

Chef Chad Rovner


  • 1 cup quinoa, washed

  • 1 vegetable bouillon cube

  • 2 large cloves of garlic, grated

  • 2 medium size tomatoes, diced

  • 2 cans of chickpeas, drained and washed

  • 1 cup frozen spinach

  • 2 tbsp feta cheese crumble

  • 2 tbsp pumpkin seeds

  • 1 tsp balsamic vinegar

  • 4 yellow peppers, divided in half lengthwise with core and seeds removed



  1. Preheat oven to 425°F.

  2. While the oven is preheating cook quinoa in a pot with 2½ cups of water with the bouillon cube, garlic, and one of the tomatoes diced.

  3. Cover and cook for approximately 20 minutes on low heat before adding the chickpeas and spinach. Then cook until quinoa is soft and tender, stirring occasionally.

  4. Meanwhile, rub the peppers with a light coating of oil. Roast peppers in the oven for 10 minutes.

  5. Mix the other diced tomato, feta, pumpkin seeds, and balsamic vinegar in a bowl with your quinoa mixture. Stuff peppers with mixture and roast for 10 more minutes.