Apricot Habanero Glazed Stuffed Sweet Peppers with Herbed Quinoa and Citrus Yogurt

Apricot Habanero Glazed Stuffed Sweet Peppers with Herbed Quinoa and Citrus Yogurt

A bright, fast-roasted vegetarian main that balances the jam’s sweet heat with cooling citrus yogurt, chewy herb-flecked quinoa, and toasted almonds for crunch. These colorful mini bell peppers are oven-roasted until tender and finished with a glossy Apricot Habanero glaze. Serve family style on a rustic platter for an easy weeknight dinner or a vibrant potluck dish.

Ingredients

• 1 cup tri-color quinoa, rinsed well
• 2 cups low-sodium vegetable broth or water
• 1 tablespoon olive oil, plus more for drizzling
• 1 small yellow onion, finely diced (about 3/4 cup)
• 2 garlic cloves, minced
• 1 cup canned chickpeas, drained and roughly mashed
• 1/2 cup crumbled feta or diced mild goat cheese (optional for vegetarian)
• 1/3 cup toasted sliced almonds, plus extra for garnish
• Zest of 1 lemon and 2 tablespoons lemon juice
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh mint, chopped
• Salt and freshly ground black pepper to taste
• 12 mini sweet bell peppers (about 1 to 1 1/2 pounds), tops halved and seeds removed
• 1/2 cup Coo Moo Apricot Habanero jam (see product here)
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 teaspoon smoked paprika
• 2 tablespoons unsalted butter or olive oil for glaze
• 1 cup plain Greek yogurt
• 1 tablespoon honey
• 1 tablespoon orange juice
• 1/2 teaspoon lemon zest (for yogurt)

Instructions

1. Preheat your oven to 425F (220C). Line a baking sheet with parchment paper or lightly oil it.
2. Cook the quinoa: In a small saucepan bring the rinsed quinoa and vegetable broth to a boil. Reduce heat to low, cover, and simmer 12 to 15 minutes until liquid is absorbed. Fluff with a fork and set aside to cool slightly.
3. While quinoa cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and a pinch of salt. Sauté 5 to 7 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Remove from heat.
4. In a large mixing bowl combine the cooked quinoa, sautéed onion and garlic, mashed chickpeas, crumbled feta (if using), toasted sliced almonds, lemon zest, lemon juice, parsley, mint, smoked paprika, and a generous pinch of salt and pepper. Taste and adjust seasoning. The mixture should be cohesive but not wet.
5. Spoon the quinoa-chickpea filling into each halved mini pepper, mounding slightly. Arrange the stuffed peppers on the prepared baking sheet in a single layer.
6. Make the Apricot Habanero glaze: In a small saucepan over low heat combine 1/2 cup Coo Moo Apricot Habanero jam, soy sauce, rice vinegar, and 2 tablespoons butter or olive oil. Warm gently, stirring until glossy and combined, about 2 to 3 minutes. Remove from heat.
7. Brush each stuffed pepper generously with half of the glaze. Roast in the preheated oven 12 to 15 minutes until the peppers are tender and the filling is heated through. After 10 minutes, brush on remaining glaze and return to oven for the remaining time to develop a sticky finish.
8. While peppers roast, whisk together the citrus yogurt: in a small bowl mix 1 cup Greek yogurt, 1 tablespoon honey, 1 tablespoon orange juice, and 1/2 teaspoon lemon zest. Taste and add a pinch of salt if desired.
9. To serve: Transfer the glazed stuffed peppers to a warm serving platter. Drizzle or dollop the citrus yogurt alongside or spoon a thin ribbon across the peppers. Garnish with extra toasted almonds, a scattering of chopped parsley, and a light crack of black pepper.
10. Serve warm as a main for two to three people or as an impressive vegetarian shareable for four. Leftovers store in an airtight container for up to 3 days; reheat briefly in a 350F oven to refresh glaze.

Notes

• Swap the chickpeas for cooked lentils to vary texture, or omit cheese for a vegan version and use a plant-based yogurt for the citrus sauce.
• For extra crunch and color add pomegranate seeds when serving.
• The Apricot Habanero glaze doubles as a bright finishing sauce on roasted root vegetables or grilled halloumi.