Quinoa-Stuffed Bell Pepper Burgers with Smoky Paprika Chickpea Cream

Ingredients

• 4 large bell peppers, halved and seeded
• 1 cup cooked quinoa
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 1/2 cup diced red onion
• 2 cups fresh spinach
• 1/4 cup olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper to taste
• 4 whole wheat burger buns
• 1/2 cup roasted chickpeas, for topping

Instructions

1. Preheat oven to 400°F (200°C).
2. Place bell pepper halves on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 20 minutes until slightly softened.
3. In a food processor, pulse chickpeas, red and yellow bell peppers, red onion, smoked paprika, garlic powder, onion powder, salt, and pepper until coarse but cohesive.
4. Fold in cooked quinoa and spinach until well combined.
5. Stuff each roasted bell pepper half with the quinoa-chickpea mixture and return to oven for 10 minutes.
6. While peppers roast, heat 1 tbsp olive oil in a skillet over medium heat. Form mixture into 4 patties and cook for 4-5 minutes per side until golden and firm.
7. Toast burger buns in a dry skillet or oven until lightly browned.
8. Assemble burgers: place quinoa-stuffed pepper on bottom bun, top with spinach and red onion, add patty, then top with creamy sauce and roasted chickpeas.
9. Serve immediately.