20 Feb Spicy Chickpea Stuffed Peppers
This vegetarian recipe has quickly become one of my go-to meatless dishes. It has more flavor than a meat-stuffed pepper, and the substitution of chickpeas adds a whole bunch of nutritional benefits. The sweetness of the zucchini and onion contrast beautifully with the spice of the paprika, and the delightful mixture of lemon juice, parsley, and feta cheese. It’s a terrific way to transition a traditionally heavy meat-based dish into a lighter and even more delicious plant-based meal.
#ChangeYourBuds by learning to appreciate dishes flavored with fresh herbs, spices, and citrus, and work towards eating at least one fully meatless meal each week.
Spicy Chickpea Stuffed Peppers
- 1 onion
- 1 yellow bell pepper
- 2 small or one large zucchini
- 1 15 oz can low sodium chickpeas rinsed and drained
- 2 tablespoons olive oil divided
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup feta cheese
- 1 tablespoon lemon juice
- 1/3 cup chopped parsley
- 4 red bell peppers
- Preheat the oven at 400°F.
- Chop the onion. Remove the stem and the seeds of the yellow bell pepper and cut into cubes along with the zucchini.
- Drain and rinse the chickpeas.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil, paprika, cayenne pepper, and cumin. Let heat for one minute or two by stirring.
- Add the chickpeas and stir regularly. Let cook for 5 minutes. Remove chickpeas from heat but keep the skillet warm.
- Pour the other tablespoon of olive oil in the skillet, turn the heat down to medium, and add the onion, stirring until onions become translucent.
- Add zucchini and yellow bell pepper cubes, and a pinch of salt and pepper. Let it cook for 10 minutes, stirring occasionally. Remove from the heat and let cool.
- Mix vegetables, chickpeas, crumbled feta cheese, lemon juice, and chopped parsley together in a large bowl.
- Cut the red bell peppers in half lengthwise and remove the stem and the seeds.
- Add the vegetables and chickpeas stuffing to the red peppers. Place on a baking sheet covered with parchment paper and place in the oven for 20-25 minutes.
- Serve with arugula or kale salad.