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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!

dinner-category-the-chickpeas-cuisine-recipes

3 x stuffed veggies, sweet potato, red bell pepper, pumpkin

Michelle Braakhuis
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 😋.
Prep Time 25 mins
Cook Time 50 mins
for pumpkin recipe extra 20 mins
Total Time 1 hr 15 mins
Course Dinner
Cuisine European
Servings 12 portions
Calories 511 kcal

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
  • 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!

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