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The Spicy Buffalo Chickpea Stuffed Peppers recipe is a delightful fusion of flavors that combines the bold heat of buffalo sauce with the wholesome goodness of chickpeas and quinoa. This dish is not only packed with protein and fiber but also offers a satisfying crunch from the bell peppers. Perfect for a weeknight dinner or a fun gathering, these stuffed peppers are versatile enough to cater to both meat lovers and vegetarians alike.

Buffalo Chickpea Stuffed Peppers

Discover a delicious twist on classic stuffed peppers with this Spicy Buffalo Chickpea Stuffed Peppers recipe. Packed with protein and fiber from chickpeas and quinoa, these vibrant peppers are bursting with flavor thanks to zesty buffalo sauce. Ideal for any gathering or a quick weeknight meal, this dish is perfect for both vegetarians and meat lovers. Explore variations, nutritional benefits, and preparation tips to create a satisfying and nutritious meal that impresses!
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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)

1/2 cup buffalo sauce (adjust to taste)

1/2 cup plain Greek yogurt (or dairy-free alternative)

1/2 cup shredded cheese (cheddar or mozzarella, optional)

1/4 cup green onions, chopped

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

Fresh cilantro, for garnish (optional)

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Carefully slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides with olive oil and place them in a baking dish, cut side up.

    Make the Filling: In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth but still slightly chunky. Stir in the cooked quinoa, buffalo sauce, Greek yogurt, garlic powder, onion powder, salt, and pepper until well combined. If using, fold in half of the shredded cheese and green onions.

      Stuff the Peppers: Generously fill each bell pepper with the chickpea mixture, pressing down gently to pack it in. If desired, sprinkle the remaining cheese on top for a cheesy crust.

        Bake: Pour 1/4 cup of water into the bottom of the baking dish to create steam, then cover the dish with aluminum foil. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese (if used) is bubbly and golden.

          Serve: Carefully remove the stuffed peppers from the oven and let them cool slightly. Top with chopped green onions and cilantro, then serve drizzled with extra buffalo sauce, if desired.

            Prep Time, Total Time, Servings: 20 mins | 50 mins | 4 servings