Falafel Chickpea Vegetarian Stuffed Peppers
INGREDIENTS
4 tbsp. extra-virgin olive oil, divided
1 large yellow onion, finely chopped
3 garlic cloves, minced
kosher salt
freshly ground black pepper
2 15.5-ounce cans chickpeas, drained
2 tsp. ground cumin
1 tsp. ground coriander
1/4 c. plus 2 tablespoons chopped curly parsley
4 bell peppers, halved lengthwise, seeds and ribs discarded
1/4 c. finely chopped tomatoes
1/4 c. finely chopped cucumbers
1/2 lemon
Tahini, for serving
DIRECTIONS
Preheat oven to 400°F. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add onion and garlic and season with salt and pepper. Cook, stirring often, until softened, about 5 minutes. Transfer onion mixture to a bowl.
Add chickpeas, cumin, coriander, 1/4 cup parsley, and 1 tablespoon olive oil to bowl; season with salt and pepper and toss to combine.
Arrange bell peppers in a baking dish and fill with chickpea mixture. Roast until peppers are tender, about 30 minutes.
Meanwhile, toss tomatoes and cucumbers with lemon juice, remaining 2 tablespoons parsley and 1 tablespoon olive oil.
Serve peppers topped with tomato salad and drizzled with tahini.
YIELDS:4 SERVINGS
TOTAL TIME:0 HOURS 45 MINS
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