Moroccan Spiced Stuffed Peppers
Roasted peppers filled with warmly spiced quinoa, chickpeas and apricot.
Vegetarian
Vegan Gluten-free (0 ratings)
Prep20 min
Cook45 min
Total1 hr 5 min
Serves4
DifficultyMedium
Roasted peppers filled with warmly spiced quinoa, chickpeas and apricot. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.
Method
- Roast pepper halves cut-side up at 200°C for 15 minutes.
- Cook quinoa according to packet directions.
- Mix quinoa, chickpeas, apricots, spices, half the tomatoes and parsley.
- Fill peppers and spoon remaining tomatoes around them.
- Cover and bake 20 minutes; uncover, add almonds and bake 10 minutes.
💡 VeggieTip notes
- Choose peppers that sit flat in the dish.
- A spoon of yoghurt balances the spices.
Nutrition (per serving, approx.)
378kcal
15g protein
67g carbs
7g fat
13g fibre
Values are estimates and will vary with brands and portion sizes.