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If you’re looking for a dish that brings together bold flavors and wholesome ingredients, look no further than Spicy Buffalo Chickpea Stuffed Peppers. This vibrant recipe is not just a feast for the eyes but also a delight for the taste buds, skillfully combining the heartiness of chickpeas and quinoa with the zesty kick of buffalo sauce, all beautifully encased in colorful bell peppers. Whether you're on the hunt for a quick weeknight dinner or seeking a crowd-pleasing dish for your next gathering, these stuffed peppers hit the mark perfectly.

Buffalo Chickpea Stuffed Peppers

Discover the vibrant and flavorful world of Spicy Buffalo Chickpea Stuffed Peppers. This delightful dish combines hearty chickpeas and quinoa with zesty buffalo sauce, all encased in colorful bell peppers. Perfect for a quick weeknight meal or a crowd-pleaser at gatherings, these stuffed peppers are not only easy to make but also packed with nutrition. Enjoy their versatility by customizing the filling to suit your taste while savoring each delicious bite. Dive into this plant-based meal that promises a satisfying and wholesome experience for everyone!
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Ingredients
  

4 large bell peppers (any color of your choice)

1 can (15 oz) chickpeas, drained and rinsed

1 cup cooked quinoa (or substitute with rice if preferred)

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

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

1/2 cup shredded cheese (cheddar or mozzarella, optional for a cheesy topping)

1/4 cup green onions, finely chopped

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish, optional)

Instructions
 

Prepare the Peppers: Begin by preheating your oven to 375°F (190°C). Carefully slice the tops off each bell pepper, removing the seeds and white membranes inside. Lightly coat the outer skin of the peppers with olive oil. Arrange the prepared peppers upright in a baking dish, with their cut sides facing upwards.

    Make the Filling: In a large mixing bowl, use a fork or potato masher to lightly mash the rinsed chickpeas, keeping them slightly chunky for texture. To this, add the cooked quinoa, buffalo sauce, Greek yogurt, garlic powder, onion powder, and a pinch of salt and pepper. Mix thoroughly until all ingredients are well incorporated. If you’re adding cheese, reserve half and fold in the other half along with the chopped green onions.

      Stuff the Peppers: Generously spoon the chickpea filling into each of the bell peppers, pressing down gently with the back of the spoon to ensure they're packed tightly. If you desire an extra cheesy topping, sprinkle the remaining cheese over the stuffed peppers.

        Bake: Add about 1/4 cup of water to the bottom of the baking dish. This will create steam and keep the peppers moist while baking. Cover the dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After this time, carefully remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted, bubbly, and golden brown.

          Serve: Once baked, carefully take the stuffed peppers out of the oven and allow them to cool for a few minutes. Garnish each pepper with freshly chopped green onions and cilantro. For an extra kick, drizzle additional buffalo sauce over the top before serving.

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