Mediterranean Stuffed Peppers with Chickpeas
Who doesn’t love a stuffed pepper, especially when we’ve added chickpeas to the filling! Serve this quick and easy recipe for supper any day of the week.
- Pulse
- Chickpeas
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Makes
- 4 servings
Nutrition
- Serving Size 1/4 of recipe
- Calories 418 Calories
- Fat 15 g
- Saturated Fat 2 g
- Cholesterol 3 mg
- Carbohydrate 55 g
- Fibre 12 g
- Sugars 12 g
- Protein 11 g
- Sodium 566 mg
- Potassium 733 mg
- Iron 5 mg
Ingredients
- 2 Tbsp (30 mL) canola oil
- 1/2 tsp (2 mL) garlic powder
- 1/2 tsp (2 mL) paprika
- 1/4 tsp (1 mL) oregano
- salt & pepper, to taste
- 4 red bell peppers, halved lengthwise & seeded
- 2 cups (500 mL) water
- 1 cup (250 mL) dry orzo pasta
- 2 cups (500 mL) fresh spinach, stems removed & roughly chopped
- 2 Tbsp (30 mL) lemon juice
- 2 cloves garlic, minced
- 2 cups (500 mL) cooked chickpeas (see tips)
- 1/2 cup (125 mL) grape tomatoes, quartered
- 200 mL can sliced black olives, drained
- 1/4 cup (60 mL) shallot, minced
- 1/2 cup (125 mL) crumbled Feta cheese
- 1/8 tsp (0.5 mL) red pepper flakes
- fresh basil and crumbled Feta cheese
Garnish
Directions
Preheat oven to 450°F (230°C). In a small bowl, combine oil, garlic powder, paprika, oregano, salt and pepper. Stir to combine.
Use half the spiced oil to brush all over the peppers and then arrange on a large cookie sheet with the open side facing up. Transfer to the oven and cook for 20 minutes, or until peppers start to get charred in spots.
While the peppers are cooking, bring water to a boil in a large pot or saucepan. Add orzo and bring to a simmer, then reduce heat, cover and cook for an additional 15 minutes, or until most of the liquid has been absorbed and orzo is tender.
Add spinach, lemon juice, garlic, chickpeas, tomatoes, olives, shallot, feta, and red pepper flakes to the pot. Stir to combine and remove from heat.
When peppers are cooked, stuff the orzo mixture into each pepper. Sprinkle with additional feta and fresh basil, if desired. Serve immediately.
tips
- A 19 oz (540 mL) can of chickpeas drained and rinsed will yield 2 cups (500 mL) cooked chickpeas.
Reviews [0]