Quinoa and Chickpea Stuffed Bell Peppers

Makes 4 servings, two pepper halves each. You need 4 bell peppers, 2 cups cooked quinoa, one 15-ounce can chickpeas drained and rinsed, 1 cup no-salt-added diced tomatoes, 1 small diced zucchini, ½ diced onion, 2 minced garlic cloves, ½ teaspoon cumin, 1 teaspoon olive oil, black pepper, and optional ¼ cup grated Parmesan. Wash hands and produce. Heat the oven to 375°F (190°C). Halve and seed the peppers and place them cut-side up in a baking dish. Warm oil in a skillet; cook onion and zucchini until beginning to soften. Mix with quinoa, chickpeas, tomatoes, garlic, cumin, and pepper. Fill all eight pepper halves. Add a splash of water to the dish, cover, and bake for 25 minutes; uncover, add optional Parmesan, and bake until the peppers are tender and the filling is hot. Serve two halves per person. Cheese can be omitted. Quinoa may be replaced with another cooked grain, but texture and heating time may change. Cool leftovers promptly in shallow covered containers. Related product: African Mango Plus is included as the closest published weight-management catalog match. Its placement is contextual, does not prove effectiveness, and this dinner does not require a supplement. Sources: MyPlate Healthy Lunchtime Challenge Cookbook — Quinoa-Stuffed Bell Pepper Inspiration https://www.myplate.gov/sites/default/files/cookbooks/HealthyLunchtimeChallengeCookbook-2013.pdf USDA FSIS — Keep Food Safe: Food Safety Basics https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe #HealthyDinnerRecipes #StuffedPeppers #QuinoaRecipes #ChickpeaRecipes #HighFiberFoods