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Sweet Potato & Quinoa-Stuffed Peppers

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Sweet Potato & Quinoa-Stuffed Peppers

Why it works: This dish combines complex carbs (sweet potato, quinoa), plant protein (quinoa, chickpeas), and fiber-rich veggies to support steady energy and digestion.

Ingredients:

  • 2 large bell peppers (halved and deseeded)
  • 1 medium sweet potato (peeled and diced)
  • ½ cup cooked quinoa
  • ½ cup canned chickpeas (rinsed)
  • ¼ cup red onion (finely chopped)
  • 1 tbsp olive oil
  • 1 tsp cumin
  • ½ tsp turmeric
  • Salt and pepper to taste
  • Optional: fresh parsley, lemon juice, feta cheese

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss sweet potato cubes with olive oil, cumin, turmeric, salt, and pepper. Roast for 20–25 minutes until tender.
  3. In a bowl, mix roasted sweet potato, cooked quinoa, chickpeas, and red onion.
  4. Spoon the mixture into halved bell peppers.
  5. Bake stuffed peppers for 15–20 minutes until softened.