Quinoa and Spinach Stuffed Bell Peppers
Colorful bell peppers stuffed with a savory mixture of quinoa, spinach, and chickpeas, topped with a sprinkle of cheese for a nutritious and satisfying dinner.
Quinoa and Spinach Stuffed Bell Peppers is a dinner recipe ready in about 45 minutes. Each serving has approximately 743 kcal, 56g protein, 75g carbs, 25g fat.
Preheat the oven to 375°F (190°C).
Cook quinoa according to package instructions using vegetable broth instead of water for added flavor.
In a pan, heat olive oil over medium heat and sauté minced garlic until fragrant.
Add spinach and cook until wilted, then mix in the cooked quinoa and chickpeas. Season with salt and black pepper.
Slice the tops off the bell peppers and remove the seeds. Stuff each pepper with the quinoa mixture.
Place the stuffed peppers in a baking dish and sprinkle feta cheese on top.
Bake in the preheated oven for 25-30 minutes until the peppers are tender.