Stuffed bell peppers are one of my favorite dishes for an easy weeknight meal. On top of being easy to put together and delicious, this dish can be made ahead of time and looks beautiful. Makes a great addition to any picnic or potluck, just increase the quantities and adjust the spices to taste.
Stuffed Bell PeppersPrint Recipe
- 2 Bell Peppers, halved and seeded
- 2 1/2 tbs organic sunflower oil or light olive oil
- 1 cup finely chopped onion
- 1 14 oz can organic chickpeas
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt and chili powder to taste
- 2 tbs fresh lemon juice
Preheat the oven to 350 degrees.
Cut the tops off the bell peppers to make lids and take out all the seeds and white membranes.
If you would like to make smaller portions, cut the peppers in half and proceed with the recipe.
Rub a tea spoon of oil all over the peppers, place them in a baking tray and bake for 15 minutes.
Set aside and let them cool.
Put the remaining oil in a heavy bottom pan and sauté the onions until translucent. Add all the other ingredients and sauté for another 5 minutes.
Turn off heat.
Mix lemon juice into the filling.
Spoon the filling into the peppers and arrange them on fresh greens.
May be served warm or room temperature.
I often change things up by adding other things like potatoes, tomatoes, lentils or quinoa. You can't go wrong with this recipe!