(Serves 2)
Ingredients:
2 large bell peppers, halved and deseeded
3⁄4 cup cooked quinoa
1⁄2 can (15 oz) chickpeas, drained
11⁄2 cups baby spinach, chopped
1⁄4 cup crumbled feta cheese
1⁄2 tsp dried oregano
1⁄2 tsp cumin
Salt & pepper to taste
1 tbsp olive oil
1 clove garlic, minced
1⁄2 small loaf French bread
1 tbsp butter
Instructions:
- Roast the Peppers:
- Preheat oven to 400°F. Place pepper halves in a baking dish. Drizzle with 1⁄2 tbsp olive oil, roast for 15 minutes.
- Prepare the Filling: Heat 1⁄2 tbsp olive oil in a pan. Add garlic, chickpeas, spinach, cumin, oregano, salt, and pepper. Cook for 3–4 minutes until spinach wilts. Stir in quinoa and feta.
- Stuff the Peppers: Spoon filling into roasted peppers. Return to oven for 5–10 minutes to warm through.
- Make Garlic Bread: Slice bread. Spread with butter and minced garlic. Toast at 400°F for 5–7 minutes, or until golden.
- Serve:Plate two stuffed pepper halves per person with garlic bread on the side.
