4 cups of cooked quinoa
1 cup chickpeas (or black beans)
1 cup of marinara sauce
2 cups of chopped spinach
6 peppers – cut the tops off and clean out the insides
Basil leaves (about 3 chopped)
2 cloves of garlic
Oregano – approximately 2 tbsp.
Pepper to taste
Get a mixing bowl, place the quinoa (FYI: I cook the quinoa the day before I make this recipe), chickpeas, marinara sauce, chopped spinach, basil, oregano, garlic, salt and pepper to taste. Set aside.
Place the 6 peppers in an oven-proof baking dish. (FYI: I place a little bit of marinara sauce on the bottom of the baking dish and then place the peppers on top).
Take one pepper at a time and fill the pepper with the quinoa mixture. Push the mixture down well into the pepper (I use the back of a spoon to push it down).
Once all of the peppers are “stuffed” put a lid on the baking dish and bake for 55 minutes at 375 degrees.
I hope that you fancy these like my family and I do.
Option: you could add some cooked chicken (organic) to the quinoa mixture prior to stuffing the peppers.