These stuffed veggie recipes might take a bit more prepping time, but it is worth the wait people 🙃!
If you’re looking for a different twist to your every day / every now and then potatoes|chickpeas|beans|peppers|pumpkin and more dinner recipes..try this 😋.
Mix ‘n match with whatever pea or bean you want and go crazy with the fresh herbs. Life tastes good, with a little bit of effort and a whole load of delicious food 🎉. Enjoy!
3 x stuffed veggies, sweet potato, red bell pepper, pumpkin
These stuffed veggie recipes might take a bit more prepping time, but it is worth the wait people 🙃! If you’re looking for a different twist to your every day / every now and then potatoes, chickpeas, beans, peppers, pumpkin, and more dinner recipes..try this 😋.
Equipment
- oven
- baking tray
- scale
- measuring cups & spoons
- cutting board
- knives
- colander
- pan
Ingredients
SWEET POTATO
- 4 sweet potatoes + 2 extra if making red pepper sauce
- 3 cups chickpeas cooked or from can
- 1 tbsp curry or smoked paprika powder
- ½ tsp ginger
- ½ tsp turmeric
- 2 twigs coriander
- 2 twigs parsley
- salt & pepper to taste
- olive oil to drizzle
- red pepper sauce find recipe here
RED BELL PEPPER
- 4 red bell peppers
- 1 ½ cup black beans
- ¾ cup quinoa uncooked
- 1 cup corn
- 2 red onions
- ⅔ cup salsa
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp cayenne
- ½ tsp chili flakes
- salt & pepper to taste
- 1 cup parmesan store-bought or make with this recipe
PUMPKIN
- 2 butternut squash pumpkins
- 200 g brown lentils drained
- 100 g chestnuts mushrooms
- 115 g couscous
- 3 cloves garlic
- 1 red onion
- 60 g cranberries
- 60 g pecans
- 6 twigs parsley
- big handful baby spinach
- pinch nutmeg
- pinch ginger
- salt & pepper to taste
- 4 tbsp olive oil
Instructions
SWEET POTATO
- Preheat oven to 220℃/425℉.
- Place the sweet potatoes on a baking tray.
- Use a fork to poke a few holes in the potatoes and roast for 40-50 minutes (until soft inside).
- If making the red pepper sauce, now is the time.
- Remove the sweet potatoes from the oven and let cool down for a few minutes.
- Finely chop coriander and parsley, leaves only.
- Mix the chickpeas together with the curry powder, ginger, turmeric, coriander and parsley.
- Add extra herbs or salt & pepper if desired.
- Slice the potatoes lengthwise and spoon out 1/2 of the potato.
- Stuff with the chickpea mixture, drizzle with olive oil.
- Serve with red pepper sauce, or any other sauce.
- Use the remaining sweet potato as a mashed potato side dish for dinner.
RED BELL PEPPER
- Cook the quinoa as shown on the package (Tip: boil in vegetables bouillon for extra flavour).
- Cut all bell peppers in half and remove the stems, seeds, and ribs.
- Cut red onions in thin half circles.
- Rinse and drain the beans and corn.
- Preheat oven to 175℃/350℉.
- Grab a large mixing bowl and add onions, beans, and corn.
- Mix and add salsa, cumin, smoked paprika, cayenne, and chili flakes.
- Lastly, add quinoa.
- Stir to combine and add salt & pepper if desired.
- Take a baking tray with baking paper.
- Spread pepper halves and stuff with the filling.
- Cover with tin foil and bake for 40-50 minutes.
- Once done, top off with parmesan.
PUMPKIN
- Preheat the oven to 200℃/390℉.
- Wash and halve both pumpkins. Remove the seeds.
- Drizzle with oil and sprinkle with salt & pepper.
- Place on a baking tray and roast for 50-60 minutes.
- In the meantime, thinly slice all chestnuts.
- Heat up a large casserole over medium-high heat and add one tablespoon of oil together with the chestnuts.
- Finely chop onion and garlic cloves.
- Add to the chestnuts and fry until golden brown (+/- 15 minutes)
- Cook the couscous as shown on the package.
- Finely chop the parsley leaves and add them to a mixing bowl.
- Break pecans in half and mix with parsley, lentils, cranberries, spinach, nutmeg, and ginger.
- Add salt & pepper if desired.
- Take the pumpkins out of the oven and spoon out the pulp.
- Add the pulp and couscous to the mixture.
- Add the mixture to the casserole, stir and bake for an additional 5 minutes.
- Fill the pumpkins with the mixture.
Notes
Note: each recipe makes enough for four portions.
Nutrition
Calories: 511kcalCarbohydrates: 82gProtein: 21gFat: 13gSaturated Fat: 3gCholesterol: 6mgSodium: 291mgPotassium: 1746mgFiber: 18gSugar: 16gVitamin A: 31636IUVitamin C: 79mgCalcium: 238mgIron: 7mg
Have you tried this recipe?Mention @thechickpeascuisine or tag #TCPC!
