These easy-to-make stuffed peppers usually are not solely scrumptious, they’re extremely wholesome. The peppers make a hearty meatless entree, however it’s also possible to serve them as a aspect dish when you’ve got a mixture of vegetarians and meat eaters at your desk. (That makes them best for Thanksgiving.)
For the quickest model, I take advantage of “instantaneous” brown rice, however you may make these with no matter rice you want greatest. You want three cups cooked rice in complete.
Chickpea and Rice Stuffed Peppers
¾ cup instantaneous brown rice
1 tablespoon olive oil
1 medium onion, chopped (about 1 cup)
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon floor cumin
1 teaspoon dried basil
¼ teaspoon allspice
1 15-ounce can tomato purée
1 15-ounce can low sodium chickpeas, drained and rinsed
4 bell peppers, minimize in half lengthwise and seeds and membranes eliminated
½ cup bitter cream or Greek yogurt (elective)
¼ cup parsley, chopped (elective)
1. Preheat oven to 400 levels.
2. Mix the rice with 1 1/3 cups water and a pinch of salt in a small saucepan. Convey to a boil; instantly scale back the warmth, cowl and gently simmer 10-12 minutes till the water is absorbed.
3. Warmth the oil in a big nonstick skillet over medium excessive. Add the onion, garlic, oregano, cumin, basil, and allspice and prepare dinner, stirring typically, till the onion is softened, about 4 to five minutes. Stir within the chickpeas and tomato purée and prepare dinner one other minute. Stir within the rice till completely mixed.
4. Place the peppers in a 3-quart baking dish and fill them with the rice combination. Pour half cup of water within the pan round (not on) the peppers. Cowl the pan with tented foil and bake till the peppers are crisp-tender, about half-hour. Serve topped with a dollop of bitter cream or Greek yogurt and sprinkled with parsley if desired.
