Bell Peppers Filled with Chickpea Puree
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 red pepper (s)
- 2 bell peppers, yellow
- 1 can chickpeas (drained weight 450 g)
- 2 tablespoon orange juice
- 2 tablespoon olive oil
- 1 large clove (s) garlic, crushed
- 1 pinch (s) paprika powder, hot pink
- salt
- 100 g tomato (s), dried, pickled, finely chopped
- 1 teaspoon olive oil for the baking dish
- Lemon pepper
Print Recipe
Pin Recipe Instructions
- Puree the chickpeas with orange juice, olive oil, garlic and the spices (works best with a hand blender). Finally, mix in the chopped dried tomatoes.
- Preheat the oven to 200 ° C. Grease a baking dish with 1 teaspoon of olive oil.
- Wash the peppers, cut off a lid, remove the seeds and white skins. Fill the pods with the puree and place in the mold.
- Bake in the preheated oven for about 20 to 30 minutes on the middle rack, depending on the size and thickness of the peppers.
- Either pure or with bulgur a pleasure.
- Note: The amount is enough as a main course for 2 people and as a starter for four.
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