Quinoa-Stuffed Bell Peppers with Spiced Chickpeas and Tomato Sauce

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Vibrant bell peppers stuffed with a savory mix of quinoa, spiced chickpeas, and fragrant herbs, baked in a tangy tomato sauce. This Mediterranean-inspired vegetarian recipe, ready in about 65 minutes, pairs large red bell peppers, quinoa, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4, tops cut off and seeded large red bell peppers
• 1 cup quinoa
• 2 cups water
• 1 can (15 oz), drained and rinsed canned chickpeas
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1, minced garlic clove
• 1 small, finely chopped onion
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1/4 cup chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp optional red chili flakes

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Instructions

1. Step 1: Preheat oven to 375°F. Rinse 1 cup quinoa under cold water and combine with 2 cups water in a medium saucepan. Bring to boil, reduce heat to low, cover and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 finely chopped small onion and 1 minced garlic clove, sauté for 3-4 minutes until translucent and fragrant.
3. Step 3: Stir in 1 can drained chickpeas, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red chili flakes (if using). Cook for 5 minutes until chickpeas are heated through and spices are fragrant.
4. Step 4: Add 1 can (14 oz) crushed tomatoes and 2 tbsp tomato paste to the skillet, stir well, and simmer for 5 minutes until sauce thickens slightly.
5. Step 5: Remove sauce from heat and stir in the cooked quinoa and 1/4 cup chopped fresh parsley.
6. Step 6: Stuff each of the 4 prepared red bell peppers with the quinoa and chickpea mixture, pressing gently to fill.
7. Step 7: Place stuffed peppers upright in a baking dish and cover loosely with foil. Bake in preheated oven for 30 minutes. Remove foil and bake for an additional 10 minutes until peppers are tender and tops slightly browned.
8. Step 8: Serve warm, spooning any extra tomato sauce from the baking dish over the peppers.