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In recent years, the culinary world has witnessed a significant shift towards plant-based diets, driven by an increasing awareness of health, sustainability, and animal welfare. With more people looking to incorporate nutritious and delicious plant-based meals into their diets, recipes that emphasize vegetables, legumes, and grains have surged in popularity. One standout dish in this movement is Buffalo Chickpea Stuffed Peppers—an enticing combination of flavors and textures that is sure to satisfy both plant-based enthusiasts and meat-eaters alike.

Buffalo Chickpea Stuffed Peppers

Discover the vibrant and delicious Buffalo Chickpea Stuffed Peppers, a perfect plant-based dish that delights both vegans and meat-lovers alike. This recipe combines the bold flavors of buffalo sauce with nutritious chickpeas, quinoa, and fresh vegetables, creating a satisfying meal packed with protein and fiber. Easy to make and customizable, these stuffed peppers are ideal for family dinners or meal prep. Enjoy a wholesome, flavorful dish that supports a healthy lifestyle and impresses your guests!
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Ingredients
  

4 large bell peppers (any color)

1 can (15 oz) chickpeas, drained and rinsed

1 cup cooked quinoa

1/2 cup buffalo sauce (adjust according to your spice preference)

1/2 cup corn (frozen or canned)

1/2 cup black beans, drained and rinsed

1/4 cup red onion, finely chopped

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 cup shredded cheese (cheddar or dairy-free alternative)

Fresh cilantro or green onions for garnish

Olive oil for drizzling

Salt and pepper to taste

Instructions
 

Preheat the Oven:

    Begin by preheating your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the stuffed peppers.

      Prepare the Peppers:

        Carefully slice off the tops of the bell peppers and scoop out the seeds and membranes. Lightly coat the outside of each pepper with a drizzle of olive oil to enhance their flavor and prevent sticking. Arrange the peppers in a baking dish standing upright.

          Make the Filling:

            In a generous mixing bowl, use a fork or potato masher to gently mash the chickpeas, leaving some larger pieces for added texture. Add the cooked quinoa, buffalo sauce, corn, black beans, chopped red onion, garlic powder, onion powder, and smoked paprika. Stir the mixture thoroughly until well combined. Season with salt and pepper to your liking.

              Stuff the Peppers:

                Spoon the chickpea mixture into each bell pepper until they are generously filled, pressing down lightly to compact the filling. Sprinkle the remaining shredded cheese over the tops of each stuffed pepper for a delicious cheesy crust.

                  Bake the Peppers:

                    Cover the baking dish with aluminum foil to retain moisture during the initial baking phase. Place the dish in the preheated oven and bake for 25 minutes. After this, uncover the dish and bake for an additional 10-15 minutes, or until the peppers are fork-tender and the cheese is melted, bubbly, and golden brown.

                      Garnish and Serve:

                        Once baked, remove the peppers from the oven and let them cool for a few moments. For a fresh touch, garnish the stuffed peppers with freshly chopped cilantro or thinly sliced green onions before serving. Relish in the spicy and nutritious flavors of your Buffalo Chickpea Stuffed Peppers!

                          Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings