Harissa Chickpea Stuffed Bell Peppers
Bold, smoky, and bursting with plant-powered goodness.
These Harissa Chickpea Stuffed Bell Peppers combine tender roasted bell peppers with a hearty filling of chickpeas, spicy harissa, and savoury seasonings. Packed with protein and flavour, they’re perfect for a satisfying meatless meal.
Ingredients:
- 4 large bell peppers, halved and deseeded
- 1 can (400g) chickpeas, drained and rinsed
- 1 cup cooked quinoa
- 2 tablespoons harissa paste
- ½ cup diced tomatoes
- 1 small onion, finely chopped
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Prepare filling: In a large skillet over medium heat, sauté onions in olive oil until softened. Stir in chickpeas, diced tomatoes, harissa paste, smoked paprika, salt, and black pepper. Cook for 5 minutes.
- Mix in quinoa: Add cooked quinoa to the skillet and stir well to combine. Remove from heat.
- Stuff peppers: Arrange bell pepper halves in a baking dish. Fill each with the chickpea mixture.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes until peppers are tender and slightly caramelized.
- Serve: Garnish with fresh herbs or a drizzle of tahini sauce if desired.
These Harissa Chickpea Stuffed Bell Peppers bring bold flavours and wholesome nutrition to your plate. Perfect for weeknight dinners or meal prep.
Optional Additions:
To elevate the flavours and textures of this dish, consider:
- Crumbled feta cheese: For a creamy, salty touch.
- Sliced black olives: Adds a briny depth.
- Fresh mint or parsley leaves: Brightens the dish with fresh herbal notes.
- Drizzle of tahini sauce: Enhances richness with a nutty, savoury finish.
Experiment with these options to customize your perfect stuffed peppers!