Stuffed peppers with chickpeas and cheese. Blanketed with cheese, this filling recipe is perfect for summer and surprisingly light. Food styled by Samantha Seneviratne. Of all the vegetables you can stuff, sweet bell peppers are among the most amenable. Unlike eggplant, onions or zucchini, which need their guts scooped to make room, or cabbage or grape leaves, which first have to be blanched, bell peppers are ready to go.
Though my recipe draws inspiration from those distinctively American peppers, it takes a few liberties. I’ve made these vegetarian, for a start, by replacing the meat with earthy chickpeas, and kept things lighter by leaving out the rice. The cheese stays, obviously. It’s almost as if the bell pepper, like nature itself, abhors a vacuum — at least when there’s something wonderful to fill the void.Cozy, cheesy stuffed peppers are made vegetarian by using chickpeas instead of the usual ground meat. The cumin, tomato paste and chili powder give the filling its depth and heat, and plenty of scallions and herbs keep it bright and fresh. If you’d like to assemble the peppers ahead, you can. They’ll keep in the fridge overnight.
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