Summary

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

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Instructions

1. 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.
2. Preheat the oven to 200 ° C. Grease a baking dish with 1 teaspoon of olive oil.
3. Wash the peppers, cut off a lid, remove the seeds and white skins. Fill the pods with the puree and place in the mold.
4. Bake in the preheated oven for about 20 to 30 minutes on the middle rack, depending on the size and thickness of the peppers.
5. Either pure or with bulgur a pleasure.
6. Note: The amount is enough as a main course for 2 people and as a starter for four.