To prepare a stuffed red pepper with quinoa and chickpeas, you'll first need to prepare your ingredients. Cut the red bell pepper in half and scoop out the seeds. Place the seeded pepper halves in the bottom of an 8-inch (22-centimeter) rimmed baking dish. Fill each pepper half with about 1 tablespoon (15 ml) of the cooled, thawed naan. Cover the dish with plastic wrap and refrigerate for at least 1 hour, or until the peppers are cool enough to handle.