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Middle Eastern Stuffed Bell Peppers with Chickpeas and Pine Nuts

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings

Ingredients
  

  • 4 bell peppers, halved and seeds removed
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can chickpeas (15 oz), drained and rinsed
  • 1 1/2 cups cooked basmati rice
  • 1/4 cup golden raisins
  • 1/4 cup toasted pine nuts
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • Black pepper, to taste
  • 2 tablespoons chopped parsley or mint (for garnish)
  • Optional Add-ins & Swaps:
  • Add a spoonful of tomato paste while sautéing
  • Use cooked lentils instead of chickpeas
  • Sprinkle with feta if not keeping it vegan

Instructions
 

  • Prepare the PeppersPreheat oven to 375°F (190°C). Halve the bell peppers and remove seeds and membranes. Arrange in a baking dish cut side up.
  • Cook the FillingIn a skillet, heat olive oil over medium. Sauté onions until soft, then add garlic. Stir in chickpeas, rice, raisins, pine nuts, and spices. Cook for 5 minutes, stirring often. Taste and adjust seasoning.
  • Stuff and BakeSpoon the filling into each pepper half, pressing gently to compact. Cover with foil and bake for 30 minutes, or until the peppers are tender. Uncover for the last 10 minutes for a little color.
  • Garnish and ServeTop with chopped herbs and a drizzle of olive oil or lemon juice if desired.