Stuffed Bell Peppers

with Chickpeas

This is a recipe that I created based on some ingredients in my fridge and pantry after testing for other recipes. Often, these “on the fly” ideas don't really work but I was so pleased with the end result, I thought I would share the end result with you.

Stuffed Bell Peppers with Chickpeas Recipe

(Serves About 2-6)

Ingredients

For the Stuffed Peppers:

  • 3 Bell Peppers (Stalks Removed, De-seeded, and Cut in Half from Stalk to Base)

  • 1 ½ lbs Ground Beef (or Ground Pork/Turkey/Chicken)

  • ½ Onion (Diced)

  • 2 Cloves Garlic (Minced)

  • 1 Teaspoon Red Pepper Flakes

  • 1 Teaspoon Oregano (Dry or Fresh)

  • 3 Tablespoons Sour Cream

  • ½ Cup Grated Cheese (E.g., Gruyere)

  • 1 Teaspoon Tomato Paste

  • ½ Cup Water or Beef Stock

  • Kosher Salt

  • Ground Black Pepper

  • ¼ Cup Olive Oil

 

For the Chickpea Base:

  • 2 Cans Chickpeas (Rinsed and Drained)

  • 1 Can Chopped Tomatoes

  • ½ Onion Diced

  • 2 Cloves Garlic (Minced)

  • 1 Teaspoon Oregano (Fresh or Dried)

  • Kosher Salt

  • Black Pepper (To Taste)

  • ¼ Cup Olive Oil

 

To Finish:

  • ¼ Cup Parmesan Cheese

  • ¼ Cup Fresh Parsley (Chopped)

Instructions

For the Bell Pepper Stuffing:

  1. In a large saucepan, saute your choice of ground meat over a medium heat until it is fully browned. Remove from the pan and keep to one side.

  2. Add the olive oil to the same pan and add the chopped onions.

  3. Season the onions with salt and pepper and cook for 2-3 minutes.

  4. Add the minced garlic and cook for 1-2 minutes.

  5. Add the red pepper flakes and cook for 1-2 minutes.

  6. Add the tomato paste and combine well.

  7. Add the oregano.

  8. Return the ground meat to the pan and combine well with the onions, etc.

  9. Add the water or stock.

  10. Cook on a gentle heat until the stock has almost evaporated.

  11. Turn off the heat and allow to cool slightly.

  12. Add the sour cream and the grated cheese, and mix into the meat sauce.

  13. Take the meat sauce and spoon it in the halves of pepper you have already prepared.

For the Chickpea Base:

  1. While the meat sauce is cooking, take a separate pan or baking dish (large enough to fit all of the peppers in a single layer) and add the olive oil.

  2. Bring the olive oil up to a medium heat and add the onions.

  3. Season the onions with salt and pepper, and cook for 2-3 minutes.

  4. Add the minced garlic and cook for 1-2 minutes.

  5. Add the chopped tomatoes.

  6. Add the oregano.

  7. Cook the mixture for 5 minutes on a gentle heat.

  8. Add the chickpeas and combine.

 

To Compose the Dish:

  1. Place the stuffed peppers (meat sauce side up) on top of the chickpeas and bake in a 350 degrees Fahrenheit oven for 45 minutes.

  2. Remove the pan from the oven and sprinkle with fresh Parmesan and the chopped parsley.

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© 2016-2020 Simon Majumdar

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