Best Vegetarian Stuffed Peppers Recipe How To Make Vegetarian Stuffed Peppers

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 

Preparation

Step 1Preheat 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. Step 2Add chickpeas, cumin, coriander, 1/4 cup parsley, and 1 tablespoon olive oil to bowl; season with salt and pepper and toss to combine. Step 3Arrange bell peppers in a baking dish and fill with chickpea mixture. Roast until peppers are tender, about 30 minutes.  Step 4Meanwhile, toss tomatoes and cucumbers with lemon juice, remaining 2 tablespoons parsley and 1 tablespoon olive oil.Step 5Serve peppers topped with tomato salad and drizzled with tahini.