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Moroccan Spiced Stuffed Peppers

Name: Moroccan Spiced Stuffed Peppers
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Moroccan-inspired
Ingredients: 4 large peppers, halved; 150 g quinoa; 400 g tin chickpeas, drained; 80 g dried apricots, chopped; 1 tsp cumin; 1 tsp cinnamon; ½ tsp smoked paprika; 400 g tin chopped tomatoes; 20 g parsley; 2 tbsp flaked almonds

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

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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.

Tags: stuffed peppers quinoa chickpeas moroccan

Moroccan Spiced Stuffed Peppers

Method

💡 VeggieTip notes

Nutrition (per serving, approx.)

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