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Chickpea and Quinoa Stuffed Peppers

Recipe posted on: 3 August 2010

Chickpea and Quinoa Stuffed Peppers

Recipe information

Serves: 4
Prep time: 20 minutes
Cook time: 30 minutes

Recipe nutrition

Calories: 226
Carbs: 46 grams
Protein: 10 grams
Fat: 5 grams

This vegetarian/vegan recipe is very easy to prepare and is very high in dietary fibre, very low in fat and is full of antioxidants, vitamins and minerals.


  • 4 large red or green peppers (capsicums)
  • 1/2 cup cooked chickpeas
  • 1 cup quinoa, rinsed
  • 1/2 cup diced red pepper
  • 2 cups chicken stock (can substitute with vegetable stock to make it vegan)
  • 1 medium red (Spanish) onion, finely chopped
  • 1/4 cup carrot, finely sliced
  • 1/2 cup eggplant, diced
  • 1 large tomato, sliced thickly into 4 slices
  • 2 large cloves garlic, finely chopped
  • 2 Tbsp parsley, finely chopped
  • 2 Tbsp oregano, finely chopped
  • 2 Tbsp thyme, finely chopped
  • 2 Tbsp extra virgin cold pressed olive oil
  • 4 large bay leaves
  • Salt and pepper to taste


  1. Heat the olive oil in a large pan over medium heat.
  2. Add the onion and garlic and saute for about 2 minutes, or until the garlic and onions are starting to get golden brown.
  3. Add the diced peppers, eggplant and carrots and saute for a further 5 minutes.
  4. Add the quinoa and saute for another 1-2 minutes.
  5. Add the chicken stock (or vegetable stock) and bring the mixture to a boil, uncovered.
  6. Reduce the heat, cover with a lid and simmer for about 15 minutes, or until the quinoa has cooked through and absorbed the stock.
  7. Add the chickpeas, herbs, salt and pepper to the quinoa mixture and mix through well.
  8. Slice the top of each of the peppers (capsicums) and remove all the seeds from the inside.
  9. Add a bay leaf to the inside of each pepper.
  10. Add a spoonful at a time of the quinoa and chickpea mixture to the pepper until they are full.
  11. As each pepper is filled, add it upright into a oven-proof dish.
  12. Fill each pepper with a little bit of water.
  13. Top each pepper with the tomato slice
  14. Cover the peppers with foil and bake for about 25-30 minutes in a medium oven (200°C) until the peppers are soft.

Serve each pepper with a leafy green salad on the side. Use organic ingredients and taste the flavours.

  Nutrition Information Amount % Daily
Calories 226 11.3%
Calories from fat 18 8.0%
Total fat 5 g 7.5%
Saturated fat 1.0 g 4.6%
Cholesterol 0 mg 0%
Sodium 292 mg 12.2%
Carbohydrate 46 g 20.4%
Dietary fibre 10 g 33.3%
Sugars 8.1 g n/a
Protein 10 g 6.8%
The % daily values are based on a diet of 2000 calories per day
These are approximate values.


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