Back arrow Recipe details
search icon
Dinner
share icon Share

Mediterranean-Asian Stuffed Peppers

time icon

55min

servings icon

4 servings

0

0 Reviews
cook this dish Cook this dish

These Mediterranean-Asian Stuffed Peppers with Quinoa & Teriyaki Chickpeas are a bold fusion of sweet, savory, and tangy flavors. Juicy bell peppers are roasted and filled with fluffy quinoa, protein-packed chickpeas, and a homemade teriyaki glaze for a healthy twist. This dish is vegan, gluten-free, and nutrient-rich, making it a perfect dinner centerpiece that’s as delicious as it is nourishing. A true flavor explosion that will leave you craving more!

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
11 g
7 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Soy

Ingredients

Choose ‘+’ button to add missing ingredients to your grocery list

Steps

Read instructions and get ready to cook

1
Cook Quinoa

Rinse quinoa under cold water. Add to pot with water. Bring to boil, then simmer for 15 minutes until fluffy.

2
Prepare Peppers

Wash bell peppers. Slice off tops and remove seeds. Place upright in baking dish.

3
Prepare Aromatics

Peel garlic cloves and ginger root 1 small piece. Mince garlic finely. Grate ginger.

4
Make Sauce

In a bowl, combine soy sauce, maple syrup, minced garlic, and grated ginger. Stir until smooth.

5
Cook Chickpeas

Heat olive oil in a pan. Add chickpeas and sauce mixture. Stir-fry for 5 minutes until coated and slightly caramelized.

6
Mix Filling

In a bowl, combine cooked quinoa with sauced chickpeas. Stir well.

7
Stuff Peppers

Fill each bell pepper with quinoa-chickpea mixture. Drizzle with olive oil.

8
Bake

Bake stuffed peppers at 375°F (190°C) for 25 minutes until tender.

9
Garnish

Wash cilantro and chop finely. Sprinkle cilantro and sesame seeds over baked peppers before serving.

Ratings
0
Comments (0)
Recipe image