Ingredients and Weight:
- Red peppers - 8 medium, halved lengthwise
- Quinoa - 1 cup, cooked
- Chickpeas - 1 cup, cooked or canned
- Ground turkey or chicken - 500 grams
- Extra virgin olive oil - 3 tablespoons
- Fresh herbs (such as basil or oregano) - 2 tablespoons, chopped
- Salt and pepper - to taste
- Brown rice or pasta - optional, for serving
Preparation Time:
- Preparation: 20 minutes
- Cooking: 40 minutes
- Total: 1 hour
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F.
- Prepare the quinoa and chickpeas according to package instructions or by boiling. Set aside to cool.
- In a large bowl, mix the cooked quinoa, chickpeas, ground meat, olive oil, and chopped herbs. Season with salt and pepper.
- Stuff the red pepper halves with the mixture.
- Place the stuffed peppers in a baking dish and bake for 40 minutes, or until the peppers are tender and the filling is cooked through.
- Serve with brown rice or pasta, if desired.
Nutritional Information:
- Calories: Depending on the ingredients used, the calories will vary. A rough estimate would be around 400-500 calories per serving.
- Protein: From the ground meat and quinoa.
- Fat: From the olive oil and the meat.
- Carbohydrates: From the quinoa, chickpeas, and rice or pasta.
- Fiber: From the quinoa and chickpeas.
Dish Characteristics:
- Creative fusion of flavors between American and Mediterranean cuisine.
- Quinoa and chickpeas provide a hearty, vegetarian-friendly option.
- Red peppers add a pop of color and a mild, sweet flavor.
User Comments:
- "This dish was a hit at my dinner party! The combination of flavors was unexpected and delicious."
- "I loved the creativity behind this dish. It was hearty and filling, yet also light and refreshing."
- "The quinoa and chickpeas made this dish hearty and full of protein."
Special Precautions and Tips:
- Be sure to use fresh red peppers for best flavor and texture.
- Adjust seasoning according to personal preference.
- If using canned chickpeas, drain and rinse to remove excess salt.
- This dish pairs well with a light white wine or a glass of lemonade.
