These healthy, delicious Stuffed Peppers with Brown Rice and Chickpeas make a fantastic vegan main or side dish.
Course Dinner, Lunch
Keyword stuffed peppers
Prep Time 30minutes
Cook Time 1hour30minutes
Total Time 2hours
Author Monika Dabrowski
1.5cuppresoaked and cooked chickpeas,or chickpeas from a can
2large handfuls fresh cilantro/coriander,finely chopped (about 30 g) plus more for garnish
1large onionfinely chopped
3garlic clovesfinely chopped
1medium carrotcoarsely grated
1medium zucchinicoarsely grated
1heaped teaspoon fine sea salt
2tbspolive oil for fryingplus more for drizzling
Whilst the rice is cooking (according to package instructions) heat up the oil in a small pan and add the onion and garlic. Lower the heat and fry for about 2 minutes stirring constantly. Remove from the heat and set aside.
In a large bowl combine the chickpeas, cilantro and ground coriander, the onion and garlic mixture, carrot, courgette, seasoning and rice (once cooked. Stir thoroughly.
Preheat the oven to 350 F / 180 C / gas mark 4. Cut off the tops of peppers, remove the seeds and fill with the rice mixture. Put the tops back on, place the peppers in a baking dish and roast for 1 and 1/2 hours (or less according to preference). Serve with a drizzle with oil.