Falafel Stuffed Peppers
Serves: 4
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 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 cup plus 2 tablespoons chopped curly parsley
- 4 bell peppers, halved lengthwise, seeds and ribs discarded
- 1/4 cup finely chopped tomatoes
- 1/4 cup finely chopped cucumbers
- 1/2 lemon
- Tahini, for serving
Preparation
-
Preheat Oven: Set to 400°F. In a large skillet, heat 2 tablespoons
olive oil over medium-high heat. Add onion and garlic, season with
salt and pepper. Cook, stirring often, until softened, about 5
minutes. Transfer onion mixture to a bowl.
-
Prepare Chickpeas: Add chickpeas, cumin, coriander, 1/4 cup parsley,
and 1 tablespoon olive oil to the bowl; season with salt and pepper
and toss to combine.
-
Stuff Peppers: Arrange bell peppers in a baking dish and fill with the
chickpea mixture. Roast until peppers are tender, about 30 minutes.
-
Prepare Salad: Toss tomatoes and cucumbers with lemon juice, remaining
2 tablespoons parsley, and 1 tablespoon olive oil.
- Serve: Top peppers with tomato salad and drizzle with tahini.
