Stuffed Red Peppers
Fresh and juicy, these peppers will not disappoint. Stuffed with chickpeas, garlic, coriander and red onion this is a meaty dish, but I promise there's no meat.
The simple combination flavours in this recipe as a taste sensation. Crumbly Greek feta seasons and finishes it perfectly, but the red peppers are the real hero here, alongside crunchy baked chickpeas and wilted baby spinach, you are in for a treat I assure you.
I buy peppers a lot, do you? A great staple for so many dishes from salads to curries to sauces. They also keep well, so they're a usable addition to most shopping lists and not to mention easy on the budget. In fact, this whole dish is pretty purse-friendly.
Stuffed Red Peppers
PREP/COOK TIME - 25 MINS | DIFFICULTY RATING - EASY | SERVES - 2 | RECIPE TYPE - DINNER | EQUIPMENT - MINI BLENDER
Ingredients
1 tin of chickpeas (400g)
A small bunch of coriander (25g)
1 medium red onion
2 cloves of garlic
2 tbsp olive oil (for cooking)
100g feta cheese (1/2 an average pack)
4 small to medium size peppers
1/2 pack of baby spinach (100-150g)
1/2 tsp dried mixed herbs
Extra virgin olive oil for drizzling
A pinch of smoked paprika
Seasoning
Instructions
Preheat the oven to 200c.
Cut the peppers in half and remove the seeds. Please onto a baking tray and set aside.
In a blender pulse together the fresh and dried herbs, onion, garlic and evoo. Combine this mixture with the chickpeas and add a little seasoning.
Stuff each pepper half with the chickpea mixture and put into the oven for 15 mins. Add a little drop of oil to the top if it seems dry.
While the peppers are cooking, dress some baby spinach with a little evoo and seasoning, prepare two bowls with a bed of spinach.
Once the peppers are cooked and the chickpea mix is crunchy on top, place each portion on top of the spinach, add a generous crumbling of feta, some extra coriander leaves, a good drizzle of evoo and a pinch of smoked paprika.
My notes and tips
You can substitute the red peppers for any other colour, whichever you prefer (or have). I've tried this dish with both basil and dill; both were also delicious. I used half as much of those herbs though as I find them much more pungent.
Some fresh chilli would also be a nice addition to the dish for those who can't resist a fiery kick.
Notes and tips cont'd
Speaking of herbs, the recipe measurements are not strict. If you are buying herbs in the supermarket, then small packs are usually 25-35g. Unless I specifically mention a large bunch any small pack will work. Like many of my recipes, my advice is let your taste buds dictate.
One final note re the chickpeas. You could try any beans, it's up to you, and you could pulse them together with the herbs for an even more streamlined process, I like the texture you get with keeping them whole.
Great for #MeatfreeMonday but of course, highly enjoyable any day of the week.
I'd love to hear some of your stuffed pepper recipes, with or without meat. Leave a comment below.