Stuffed peppers are not only a tasty and fragrant dish but also very bright and colorful. That is why it is often found on the menu of the festive table. However, stuffed peppers are an indispensable dish for those who just want to feed their family with a tasty and healthy dinner.
Preheat the oven to 220 C (428 F). Cut the peppers in half lengthwise, remove the seeds, but leave the steam on. Place the peppers on a baking tray lined with baking paper. Drizzle with half the oil and sprinkle with salt and pepper (I use a brush). Bake for about 15 min. Meanwhile, cook the rice according to the package directions. Remove the peppers from the oven and reduce the oven temperature to 200 C (392 F).
Roast almonds in a dry pan.
Meanwhile, rinse the chickpeas under cold running water and drain. Finely chop the parsley. Chop the onions and mix with the chickpeas, spices, goat cheese, half of the parsley, and the rest of the oil. Season with salt and pepper.
Fill the bell pepper halves with the chickpea mixture and bake for about 20 min in the oven. Sprinkle the peppers with the rest of the parsley and roasted almonds. Serve with rice or quinoa.
Notes
Brush peppers with oil using a brush.
Put a small piece of butter in each pepper in the filling (2 g, 1 tsp).
You can reduce to 180 C (356 F) if the pepper is burning.
Liquid forms inside the peppers when roasting. Don't worry and continue to fill the peppers with stuffing. They won't be very dry after being cooked.