Chickpea Stuffed Peppers
This chickpea stuffed peppers, a simple dish for spicing up your weekend dinners. Tastes savory with a hint of heat and with crunchy texture.
Servings 6 Servings
Calories 186kcal
Ingredients
- 3 bell peppers
- 1 tablespoon canola oil
- 2 tablespoon garlic minced
- ½ cup onion chopped
- 8 oz diced tomato
- ½ teaspoon cayenne pepper
- ½ teaspoon cumin powder
- 15 oz chickpea drained and rinsed
- ½ cup rice cooked
- ½ teaspoon salt
- 2 tablespoon cilantro chopped
Instructions
Prepping
- Preheat the oven to 350 degrees Farenheit.
- Bring a large pot filled with water up to 4-5 inches to rolling boil.
- Cut the bell peppers into two lengthwise.
- Add them to the boiling water and cook for 2-3 minutes-until the color of the pepper changes slightly.
- Remove it from the water, and place them facing up in a baking tray. And set aside.
- Meanwhile, drain the excess liquid in the chickpea, rinse, and set aside.
Make the filling
- Place a pan over medium heat, add vegetable oil and minced garlic.
- Saute until garlic is frangrant.
- Add chopped onion, and cook until it turns soft.
- Stir in diced tomato along with its liquid, cayenne pepper, cumin powder, rice, chickpea, and salt.
- Cook until the liquid evaporates, and turns to a scooping consistency.
Fill and Bake
- Scoop the mixture and gently start filling inside the cavity of peppers.
- And bake it in the preheated oven for about 20 minutes or until the pepper's edges turns brown.
- Remove it from the oven, and ENJOY!!
Notes
- Adjust heat by reducing cayenne or substituting with smoked paprika for a milder flavor.
- Store leftovers in the fridge for five days or freeze for three months.
- Reheat in the oven at 350°F for 20 minutes, covering with foil, or use the microwave.
Nutrition
Calories: 186kcal | Carbohydrates: 31g | Protein: 8g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 206mg | Potassium: 445mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2007IU | Vitamin C: 83mg | Calcium: 62mg | Iron: 3mg