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Stuffed peppers are a classic dish that brings together a medley of flavors and textures, making them a versatile option for any meal. Traditionally, this dish features a variety of fillings, from ground meats to grains and vegetables, all enveloped in vibrant bell peppers. However, the culinary landscape has evolved, and with the rise of plant-based diets, stuffed peppers have transformed into a canvas for creativity. One such innovative recipe is Zesty Taco Chickpea Stuffed Peppers, which marries the beloved flavors of tacos with nutrient-rich ingredients.

Zesty Taco Chickpea Stuffed Peppers

Discover the vibrant world of plant-based cooking with Zesty Taco Chickpea Stuffed Peppers! This delicious recipe combines the hearty goodness of chickpeas and quinoa, creating a nutritious filling packed with protein and fiber. Colorful bell peppers cradle this tasty mixture, making for a visually stunning dish. Perfect for easy weeknight dinners or meal prep, these stuffed peppers are sure to delight both vegetarians and meat-lovers alike. Unleash your culinary creativity and enjoy a healthy twist on a classic favorite!
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Ingredients
  

4 large bell peppers (any color of your choice)

1 can (15 oz) chickpeas, drained and rinsed thoroughly

1 cup cooked quinoa (or cooked rice)

1 small onion, finely diced

2 cloves garlic, minced

1 cup corn (can be fresh, frozen, or canned)

1 cup diced tomatoes (can be canned or fresh)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 avocado, diced (for topping)

1/4 cup fresh cilantro, chopped (for garnish)

Juice of 1 lime

Optional: shredded cheese (for additional topping)

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) so it’s hot and ready for your stuffed peppers.

    Prepare the Peppers: Carefully cut the tops off the bell peppers and remove the seeds and membranes from inside. Stand the peppers upright in a baking dish, ensuring they have enough support.

      Sauté Aromatics: Heat a splash of olive oil in a large skillet over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it turns translucent. Add the minced garlic to the skillet and cook for an additional minute, or until the garlic becomes fragrant.

        Mix Filling: To the skillet with the sautéed onions and garlic, add the rinsed chickpeas, cooked quinoa, corn, diced tomatoes, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine all ingredients and let cook for about 5-7 minutes, or until everything is heated through. Taste the mixture and adjust the seasoning if necessary, then stir in the lime juice for a fresh zing.

          Stuff the Peppers: Take spoonfuls of the chickpea mixture and generously fill each bell pepper, pressing down slightly to pack the filling in tightly.

            Bake: Cover the baking dish with aluminum foil to retain moisture, and place it in the preheated oven. Bake for 30 minutes. Afterward, remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender to your liking.

              Garnish and Serve: Once baked, take the stuffed peppers out of the oven and let them cool for a few minutes. Top each pepper with diced avocado and freshly chopped cilantro. For a delightful touch, sprinkle shredded cheese on top and return to the oven briefly under the broiler until it melts.

                Enjoy: Serve your zesty stuffed peppers warm, drizzling with extra lime juice if desired for an extra burst of flavor.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4

                    - Presentation Tips: Serve the stuffed peppers on a vibrant platter, garnishing with additional lime wedges and cilantro sprigs for a colorful display.