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In recent years, plant-based meals have surged in popularity, driven by a growing awareness of health, environmental sustainability, and ethical eating. Whether driven by personal health goals or a desire to contribute to a more sustainable food system, individuals and families alike are embracing the vibrant flavors and diverse ingredients found in plant-based cooking. One recipe that perfectly encapsulates this trend is Zesty Taco Chickpea Stuffed Peppers.

Zesty Taco Chickpea Stuffed Peppers

Discover the vibrant flavors of Zesty Taco Chickpea Stuffed Peppers, a delightful plant-based dish that everyone will love. This recipe features hearty chickpeas, quinoa, and fresh vegetables, creating a colorful and nutritious meal perfect for any occasion. Packed with protein, fiber, and essential nutrients, these stuffed peppers are not only delicious but also support various dietary preferences. Enjoy a tasty, satisfying dinner that celebrates health and sustainability!
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Ingredients
  

4 large bell peppers (any color)

1 can (15 oz) chickpeas, drained and rinsed

1 cup cooked quinoa (or rice)

1 small onion, diced

2 cloves garlic, minced

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (canned or fresh)

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp salt

1/4 tsp black pepper

1 avocado, diced (for topping)

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

Juice of 1 lime

Optional: shredded cheese (for topping)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

      Sauté Aromatics: In a large skillet over medium heat, add a splash of olive oil. Sauté the diced onion for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.

        Mix Filling: In the same skillet, add the rinsed chickpeas, cooked quinoa, corn, diced tomatoes, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine and cook for about 5-7 minutes until heated through. Adjust seasoning to taste and stir in lime juice.

          Stuff the Peppers: Spoon the chickpea mixture evenly into each bell pepper, pressing down slightly to pack it in.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.

              Garnish and Serve: Remove from the oven and let cool slightly. Top each stuffed pepper with diced avocado and sprinkle with fresh cilantro. Optionally, add shredded cheese on top and let it melt under the broiler for a few minutes.

                Enjoy: Serve these zesty stuffed peppers warm, drizzling with more lime juice if desired.

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