Easy Recipes

Falafel Chickpea Vegetarian Stuffed Peppers

All the spicy, garlicky flavors of your favorite falafel sandwich get deconstructed and stuffed inside bell peppers. It's the faster, vegetarian version of classic stuffed peppers that we're putting in regular rotation.

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

Step 1
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. 

Step 2
Add chickpeas, cumin, coriander, 1/4 cup parsley, and 1 tablespoon olive oil to bowl; season with salt and pepper and toss to combine. 

Step 3
Arrange bell peppers in a baking dish and fill with chickpea mixture. Roast until peppers are tender, about 30 minutes.  

Step 4
Meanwhile, toss tomatoes and cucumbers with lemon juice, remaining 2 tablespoons parsley and 1 tablespoon olive oil.

Step 5
Serve peppers topped with tomato salad and drizzled with tahini.