These stuffed peppers are a light, meatless dinner. Roasted peppers are filled with toasted bread, chickpeas & goat cheese. The lemon juice and zest add a nice flavor to the dish!
We aren’t vegetarians in our family. I actually come from a home where we ate, deer, elk and other meat & fish. I am all about moderation. That is why I love adding in meatless dinners a couple times a week. Bean flips are an easy favorite (spread refried beans on a tortilla and top with cheese, fold in half and flip ;)) but I wanted to try something fun. This recipe is light and perfect for a hot summer night. My kids didn’t love it, surprise surprise, but I did! And sometimes I like to make things I know they won’t love, just so they are used to trying new things. Dinner time isn’t as pleasant, but every once in a while, thats ok with me. What are your thoughts on this?
- ½ cup extra-virgin olive oil, divided
- 6 (7-8 ounce) bell peppers
- salt & pepper
- 1 (15 ounce) can chick peas
- 7 ounces baguette, cut into ½" pieces (4 cups)
- 4 teaspoons minced garlic (or 8 cloves)
- ¼ teaspoon red pepper flakes
- 8 green onions, sliced
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 3 Tablespoons capers, chopped (optional)
- 1 Tablespoon grated lemon zest (zest of one lemon)
- 1 Tablespoon lemon juice
- 4 ounces goat cheese
- Place the rack in your oven to the upper middle position then preheat to 475 degrees. Grease a 13x9" pan with cooking spray and set aside.
- Cut off the top ½" of the bell peppers. Discard the stems and seeds. Place the bell peppers and their tops, cut side down in the prepared ban. Brush the peppers with 1 Tablespoon of oil, then season with salt and pepper. Roast the peppers until they are softened, about 20 minuets. Remove from the oven, flip to top side up and let them cool about 5 minutes. Season the inside with a little salt and pepper and change oven to 350 degrees.
- Place the chick peas in a bowl and mash them with a potato masher until coarse. Chop bell pepper tops into small pieces and add to the chickpeas.
- Heat ¼ cup olive oil in a 12" non-stick skillet over medium heat. Add the bread and cook until light golden brown and crispy (about 5-7 minutes). Push the bread to 1 side of the skillet and add the remaining 2 T. oil to the skillet. Add the garlic and pepper flakes and cook unit fragrant, about 30 seconds. Stir garlic mixture and a little salt (1/2 tsp.) into the bread till combined. Transfer to the bowl with the chickpea mixture and let cool completely.
- Add the green onions, parsley, basil, capers (if using) lemon zest and juice, 1 teaspoon salt and 1 teaspoon pepper to the chickpea mixture. Gently fold in the goat cheese until combined.
- Divide the filling among the bell peppers, mounding them slightly. Bake until the top begins to brown, 15-20 minutes. Drizzle with extra oil if desired. Enjoy!
Recipe Source: adapted from Cooks Country Magazine – June/July ’16