Name: Vegetarian Stuffed Peppers with Falafel
Yield: 4
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 -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Vegetarian Stuffed Peppers with Falafel

1. 4 tbsp. extra-virgin olive oil, divided -

2. 1 large yellow onion, finely chopped -

3. 3 garlic cloves, minced -

4. Kosher salt -

5. Freshly ground black pepper -

6. 2 15.5-ounce cans chickpeas, drained -

7. 2 tsp. ground cumin -

8. 1 tsp. ground coriander -

9. 1/4 c. plus 2 tablespoons chopped curly parsley -

10. 4 bell peppers, halved lengthwise, seeds and ribs discarded -

11. 1/4 c. finely chopped tomatoes -

12. 1/4 c. finely chopped cucumbers -

13. 1/2 lemon -

14. Tahini, for serving -

How to cook deliciously - Vegetarian Stuffed Peppers with Falafel

1. Stage

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.

2. Stage

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

3. Stage

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

4. Stage

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

5. Stage

Serve peppers topped with tomato salad and drizzled with tahini.