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Vegetarian Stuffed Peppers

Course Main Course
Prep Time 20 minutes
Cook Time 30 minutes
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

  1. 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.

  2. Add chickpeas, cumin, coriander, 1/4 cup parsley, and 1 tablespoon olive oil to bowl; season with salt and pepper and toss to combine.

  3. Arrange bell peppers in a baking dish and fill with chickpea mixture. Roast until peppers are tender, about 30 minutes.

Tomato-Cucumber Salad

  1. Toss tomatoes and cucumbers with lemon juice, remaining 2 tablespoons parsley and 1 tablespoon olive oil.

Serve and enjoy :)

  1. Serve peppers topped with tomato-cucumber salad and drizzled with tahini.