Chickpea and Quinoa Harissa Stuffed Peppers

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 4 large Red Peppers
 135 g Tri Colour Quinoa
 1 Onion Chopped
 1 Tin Chopped Tomatoes
 1 tbsp Harissa Paste
 1 tbsp Dried Mixed Herbs
 1 tin Chickpeas

1

This recipe is from www.cupfulofkale.com

Preheat oven to 180C/350F.

Cut peppers in half lengthways and scoop out the seeds. Keeping the stalks on will help them keep their shape. Place on a baking sheet and toss in some oil, salt and pepper. Place them open side up and pop them in the oven for 25 minutes.

Cook the quinoa according to packet instructions, it will quadruple in size so make sure you use an appropriate sized pan. Once cooked, drain and set aside.

Finely slice the Onion and fry on medium heat in some oil. After a few minutes add the crushed garlic.

Next add the drained chickpeas, harissa and chopped tomatoes. Fill the empty tin halfway with water and add too.

Leave to simmer for about 15 minutes until thickened. Taste and season with salt and pepper, add a little more harissa if you want it spicier.

Add the quinoa to the tomato mixture and stir until coated.

Remove peppers from the oven and carefully fill each half with the filling.
Top with some fresh coriander, a drizzle of extra harissa and serve!

Ingredients

 4 large Red Peppers
 135 g Tri Colour Quinoa
 1 Onion Chopped
 1 Tin Chopped Tomatoes
 1 tbsp Harissa Paste
 1 tbsp Dried Mixed Herbs
 1 tin Chickpeas

Directions

1

This recipe is from www.cupfulofkale.com

Preheat oven to 180C/350F.

Cut peppers in half lengthways and scoop out the seeds. Keeping the stalks on will help them keep their shape. Place on a baking sheet and toss in some oil, salt and pepper. Place them open side up and pop them in the oven for 25 minutes.

Cook the quinoa according to packet instructions, it will quadruple in size so make sure you use an appropriate sized pan. Once cooked, drain and set aside.

Finely slice the Onion and fry on medium heat in some oil. After a few minutes add the crushed garlic.

Next add the drained chickpeas, harissa and chopped tomatoes. Fill the empty tin halfway with water and add too.

Leave to simmer for about 15 minutes until thickened. Taste and season with salt and pepper, add a little more harissa if you want it spicier.

Add the quinoa to the tomato mixture and stir until coated.

Remove peppers from the oven and carefully fill each half with the filling.
Top with some fresh coriander, a drizzle of extra harissa and serve!

Chickpea and Quinoa Harissa Stuffed Peppers