🍽️ Stuffed Bell Peppers with Quinoa and Chickpeas

Name: Stuffed Bell Peppers with Quinoa and Chickpeas
Total time: 50 min
Yield: 2 servings
Ingredients: 4 red bell pepper; 100 g quinoa; 150 g chickpeas; 1 onion; 2 garlic clove; 2 EL tomato paste; 2 EL olive oil; 1 TL salt; 1 TL pepper

350 kcal · 50 min · 2 servings

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Ingredients

4 red bell pepper
100 g quinoa
150 g chickpeas
1 onion
2 garlic clove
2 EL tomato paste
2 EL olive oil
1 TL salt
1 TL pepper

Instructions

1. Rinse the quinoa in a sieve and drain.
2. Cook the quinoa in a pot with 200 ml of water. Reduce the heat and simmer the quinoa over medium heat for 15 minutes, until the water is absorbed.
3. In the meantime, finely chop the onion and garlic cloves.
4. Heat the olive oil in a pan and sauté the onions until translucent. Add the garlic cloves and sauté briefly.
5. Add the chickpeas and mix with the tomato paste. Season with salt and pepper.
6. Add the quinoa and mix everything well.
7. Halve the bell peppers lengthwise, remove the seeds, and fill them with the mixture. Place the halves in the air fryer and cook at 180°C for 20 minutes.
8. Remove the stuffed bell peppers from the air fryer and serve.

Nutrition per serving

kcal: 350
Protein: 12 g · Fett/Fat: 10 g · Carbs: 50 g