Stuffed Bell Pepper Tolma with Quinoa and Chickpeas

Stuffed Bell Pepper Tolma with Quinoa and Chickpeas is a delicious and healthy dish that is perfect for any occasion. This dish is a combination of quinoa, chickpeas, and bell peppers, which are stuffed with a flavorful mixture of herbs and spices. The dish is easy to make and can be served as a main course or as a side dish.

Ingredients (per serving):

- 1 large bell pepper
- 1/4 cup quinoa
- 1/4 cup chickpeas
- 1/4 onion, chopped
- 1 garlic clove, minced
- 1/4 cup tomato sauce
- 1/4 tsp cumin
- 1/4 tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil

Cooking tips:

- Use a sharp knife to cut the bell pepper in half and remove the seeds and membranes.
- Rinse the quinoa thoroughly before cooking to remove any bitterness.
- Use canned chickpeas for convenience, but make sure to rinse them well before using.

Instructions:

1. Preheat the oven to 375°F.
2. Cook the quinoa according to package instructions.
3. In a pan, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.
4. Add the chickpeas, tomato sauce, cumin, paprika, salt, and pepper to the pan. Cook for 5 minutes.
5. Add the cooked quinoa to the pan and mix well.
6. Stuff the bell pepper halves with the quinoa and chickpea mixture.
7. Place the stuffed bell peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender.
Appearance and taste:
Stuffed Bell Pepper Tolma with Quinoa and Chickpeas is a colorful and flavorful dish that is sure to impress. The bell peppers are tender and juicy, while the quinoa and chickpea filling is packed with flavor. The dish has a slightly spicy and smoky taste, thanks to the cumin and paprika. Overall, this dish is a healthy and satisfying meal that is perfect for any occasion.
Type of dish: Main course
3 main ingredients: Bell pepper, quinoa, chickpeas