Vegetarian Stuffed Peppers
Vegetarian Stuffed Peppers
Prep Time
20 mins
Cook Time
30 mins
Course:
Main Course
Servings: 4
Ingredients
Stuffed peppers
- 4 bell peppers halved lengthwise, seeds and ribs discarded
- 3 T olive oil
- 1 large yellow onion finely chopped
- 3 garlic cloves minced
- salt
- ground black pepper
- 2 cans chickpeas 15.5 oz, drained
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/4 cup Italian parsley chopped
- tahini for serving
Tomato-Cucumber salad
- 1 tomato finely chopped
- 1 cucumber finely chopped
- 1/2 lemon
- 1 T olive oil
Instructions
Stuffed Peppers
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Preheat oven to 400°F. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add onion and garlic and season with salt and pepper. Cook, stirring often, until softened, about 5 minutes. Transfer onion mixture to a bowl.
-
Add chickpeas, cumin, coriander, 1/4 cup parsley, and 1 tablespoon olive oil to bowl; season with salt and pepper and toss to combine.
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Arrange bell peppers in a baking dish and fill with chickpea mixture. Roast until peppers are tender, about 30 minutes.
Tomato-Cucumber Salad
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Toss tomatoes and cucumbers with lemon juice, remaining 2 tablespoons parsley and 1 tablespoon olive oil.
Serve and enjoy 🙂
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Serve peppers topped with tomato-cucumber salad and drizzled with tahini.
