Save to your scrapbook
Stuffed peppers with rice, quinoa & chickpeas
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
4 red, orange or yellow Romano peppers, halved lengthways and deseeded
2½ tbsp olive oil
400g can chickpeas,
drained and rinsed
½ tsp ground allspice
½ tsp ground cinnamon
6 dried apricots,
250g pack ready-cooked wholegrain, red rice
20 pitted black olives, roughly chopped
4 salad onions, finely sliced
1 lemon, juice
½ x 25g pack flat leaf parsley, finely chopped
20 mint leaves, finely shredded
2 tbsp toasted flaked almonds
1. Preheat the oven to 200°C, gas mark 6. Brush the halved peppers all over with ½ tbsp oil, season, then arrange cut-side up in a large roasting dish. Place in the oven for 15 minutes.
2. Meanwhile, heat a large frying pan over a high heat. Add the chickpeas and dry fry for a couple of minutes, then add the remaining 2 tbsp oil and spices and fry, stirring regularly, for 5-6 minutes. Add the dried apricots and fry for 1 minute more, then add the rice and quinoa mix, season and fry a final minute.
3. Take the pan off the heat and stir through the olives, salad onions and lemon juice. Check the seasoning, then stir through the herbs and almonds. Remove the peppers from the oven and spoon the rice and chickpea mixture over the top. Serve immediately.
Cook’s tip You can use any dried fruit in place of the apricots in this recipe. Try dried cranberries or chopped medjool dates instead.
Typical values per serving:
vegetarian/2 of your 5 a day/vegan/gluten free/source of fibre
This recipe was first published in June 2021.