Smoky Amaranth & Chickpea Stuffed Peppers

by Erica Twingler-16 July 2026Medium

Smoky Amaranth & Chickpea Stuffed Peppers

Servings2

High‑protein vegan stuffed bell peppers featuring ancient grain amaranth, chickpeas, spinach, and walnuts in a smoky tomato sauce. Naturally gluten‑free, rich in iron and omega‑3 fats, and perfect for a satisfying lunch.

Method

0
Rinse the amaranth under cold water using a fine mesh sieve.
1
Add the amaranth and water to a small saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 18 to 20 minutes until the water is absorbed and the grains are tender. Remove from heat and let stand covered for 5 minutes.
2
While the amaranth cooks, preheat the oven to 190 C.
3
Slice the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly so they stand upright without tipping. Place them upright in a small baking dish.
4
Finely chop the red onion, mince the garlic, roughly chop the spinach, walnuts, and parsley.
5
Heat the olive oil in a skillet over medium heat. Add the red onion and cook for 3 to 4 minutes until softened.
6
Add the garlic, smoked paprika, cumin, oregano, salt, and black pepper to the skillet and cook for 30 seconds until fragrant.
7
Stir in the crushed tomatoes and cook for 2 minutes, then add the chopped spinach and cook for another 1 to 2 minutes until wilted.
8
In a mixing bowl, combine the cooked amaranth, chickpeas, walnut pieces, ground flaxseed, lemon juice, and the tomato‑spinach mixture. Stir well to create a cohesive filling and adjust seasoning to taste.
9
Spoon the filling firmly into the bell peppers, packing it down and mounding slightly on top if there is extra.
10
Cover the baking dish loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and the tops are slightly browned.
11
Remove from the oven, sprinkle with chopped fresh parsley, and let rest for 5 minutes before serving hot.