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Vegetarian Stuffed Peppers
Ingredients
4tbsp.extra-virgin olive oil, divided
1large yellow onion, finely chopped
3garlic cloves, minced
kosher salt
freshly ground black pepper
215.5-ounce cans chickpeas, drained
2tsp.ground cumin
1tsp.ground coriander
1/4c.plus 2 tablespoons chopped curly parsley
4bell peppers, halved lengthwise, seeds and ribs discarded
1/4c.finely chopped tomatoes
1/4c.finely chopped cucumbers
1/2lemon
Tahini, for serving
Directions
Step 1Preheat 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.
Step 2Add chickpeas, cumin, coriander, 1/4 cup parsley, and 1 tablespoon olive oil to bowl; season with salt and pepper and toss to combine.
Step 3Arrange bell peppers in a baking dish and fill with chickpea mixture. Roast until peppers are tender, about 30 minutes.
Step 4Meanwhile, toss tomatoes and cucumbers with lemon juice, remaining 2 tablespoons parsley and 1 tablespoon olive oil.
Step 5Serve peppers topped with tomato salad and drizzled with tahini.
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