Vegetarian Moroccan Stuffed Peppers
1 hr6
Halved bell peppers filled with spiced bulgur, chickpeas, and aromatics, then baked until tender.
| prepPreheat oven to 350°F / 175°C | |||||
| prepSpray a 9 × 13 inch baking dish with cooking spray | |||||
| 120 g raw bulgur | Soak bulgur 30 min | Strain bulgur if needed; stir in with chickpeas | Fill peppers, place in dish; bake 350°F / 175°C, 20 min | Drizzle tahini, sprinkle sumac; bake 5 min more | |
| 240 ml boiling water | |||||
| 15 ml grapeseed oil | Sauté onion, garlic & chilli until soft | Add spices, cilantro, salt, pepper, pine nuts & parsley; cook 2–3 min | |||
| 1 medium onion, finely chopped | |||||
| 2 cloves garlic, crushed | |||||
| 1 green chili, finely chopped (optional) | |||||
| 1 teaspoon ground allspice | |||||
| 1 teaspoon ground cinnamon | |||||
| 1 teaspoon ground coriander | |||||
| 2 tablespoons roughly chopped cilantro | |||||
| 30 g pine nuts (divided, 3 tablespoons for filling) | |||||
| 3 tablespoons roughly chopped fresh parsley (divided, 2 tablespoons for filling) | |||||
| 1 15-ounce / 425 g can chickpeas, rinsed and drained | |||||
| 3 large bell peppers, halved lengthwise, ribs and seeds removed | |||||
| 30 g raw 100% tahini | |||||
| 1 teaspoon sumac | |||||
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