Whether you’re trying out Meatless Monday or just figuring out what to do with those beef taco filling leftovers, garden bell peppers are the perfect vessel for stuffing. Thanks to their different sizes and colors, they make for a fun and personalize-able addition to your family dinner repertoire. The possibilities are endless, so start with this grain and chickpea filling for Meatless Monday this week.
STUFFED GARDEN PEPPERS
Serving dependent on pepper sizes, filling enough for 4 large peppers.
- Bell Peppers (variety of sizes and shapes: try tiny ones for the kids)
- 2 cups cooked quinoa (make sure to rinse before cooking so it’s not bitter)
- 15.5 ounce can of chickpeas, rinsed and drained
- 1 ear fresh corn, roasted/grilled/baked and kernels removed
- 1 cup sliced cherry tomatoes
- Cheese of choice to mix in (feta, goat, or cubes of your kid’s favorite)
- Salt and pepper
- Chopped cilantro, to top
- Optional: dressing of choice (vinaigrette or creamy avocado are recommended)
Directions: Slice off tops of peppers. Use a spoon or a pairing knife to remove the core and innards of the pepper and discard. Make sure your peppers can stand on a flat surface. To even out, slice off part of the base and chop and add into filling mix. Alternatively, for smaller servings of pepper, slice the pepper in half lengthwise to fill.
In a large bowl, mix quinoa, chickpeas, corn, tomatoes, cheese and salt and pepper. Fill peppers, top with cilantro and enjoy immediately by adding dressing or store in fridge, covered until dinner and then add dressing.
Carlene Thomas RDN,LD is a dietitian nutritionist and healthy living blogger on Healthfully Ever After.