Peppers Stuffed with Chickpeas and Rice

Directions

1. 1

   Step 1

   

   Soak the chickpeas in cold water and leave for 8–12 hours or overnight. Peel the carrots, onion, and garlic. Rinse the peppers. Prepare two pots for boiling the chickpeas and rice. You will also need a frying pan and a baking sheet. Rinse the rice several times until the water runs clear.

2. 2

   Step 2

   

   Rinse the swollen chickpeas, transfer to a pot, and cover with water. The liquid should completely cover the beans. Boil them until tender, about 1 hour. Drain the water, put the chickpeas in a colander, rinse again, and let the water drain.

3. 3

   Step 3

   

   Pour 1 cup of water into the second pot, add a little salt, and bring to a boil. Add the rinsed rice to the boiling water and stir. Bring to a boil again, then reduce the heat to a minimum, cover with a lid, and cook for 15 minutes.

   TipDo not open the lid or stir, so the rice turns out crumbly.

4. 4

   Step 4

   

   After 15 minutes, remove the rice from the heat and leave it covered for another 10–15 minutes to steam. Then open and let it cool slightly.

5. 5

   Step 5

   

   Cut each pepper in half lengthwise, trying to carefully cut out the stem. Remove the seeds and inner membranes.

6. 6

   Step 6

   

   Dice the onion and carrot into small cubes. Press the garlic through a press or finely chop it.

7. 7

   Step 7

   

   Heat vegetable oil in a frying pan. Add the onion and carrot, sprinkle with a pinch of salt, and fry over medium heat for 7–10 minutes until soft.

8. 8

   Step 8

   

   Add the garlic and paprika, stir, and cook for another 1 minute until fragrant.

9. 9

   Step 9

   

   In a deep bowl, combine the cooled rice, the fried vegetables, and the rinsed chickpeas. Mix, taste, and add salt and pepper if necessary.

   TipFor a creamy texture, you can add 2 tbsp of sour cream, tomato paste, or Greek yogurt to the filling.

10. 10

    Step 10

    

    Line a baking sheet with parchment paper. Tightly stuff the pepper halves with the rice and chickpea mixture. Place the boats on the baking sheet.

11. 11

    Step 11

    

    Finely grate the cheese and sprinkle it over each preparation. Bake the peppers in an oven preheated to 180 °C for about 30 minutes, until the cheese is golden and the peppers are soft.

12. 12

    Step 12

    

    Transfer the stuffed peppers to a serving plate and sprinkle with chopped fresh herbs.