Vegetarian Quinoa Stuffed Peppers

Bell peppers stuffed with a mixture of quinoa, chickpeas and garlicky vegetables and topped with cheese are the perfect gluten free dinner for any night of the week. Best served with a side salad.

¼ cup quinoa, uncooked
¼ cup brown rice, uncooked (or use all quinoa)
1 cup water or stock
4 medium to large bell peppers
2 tablespoons olive oil
4-5 cups chopped vegetables (any combination of carrots, onions, broccoli, kale or spinach, celery, mushrooms, etc)
2 large cloves garlic, minced or finely grated
2 teaspoons Italian spice blend
1 cup canned chickpeas, drained and rinsed
1 tablespoon apple cider vinegar
½ cup fresh herbs (I used parsley and basil), plus more for garnish
1 cup cheese, grated (or as much or as little cheese as you’d like)

View the full recipe at NOURISHED. the blog →