Chickpea Stuffed Peppers
This is a mini stuffed pepper – great for a light lunch and to keep in the fridge as a snack. I love this as a power lunch on hill walks with the pepper just chopped up in the mix rather than stuffed. Can also be made with ½ a large pepper as a meal served with a cucumber salad (ribbons tossed in lime is delicious).
Ingredients (serves 2)
400g Chickpeas (drained and dried)
2-3 Mini Peppers Per Person or 1 Large Depending on Purpose
3 Tablespoons Full Fat Greek Yoghurt
1 Tbsp Mexican Spice, Chilli or Ras-el-hanout Spice
Half a Red Onion
4 Small Mushrooms Chopped
Roast the chickpeas in your spice of choice for 20 mins until crispy (these are also just lovely as a snack to go with wine.
Stir-fry the onion and mushrooms – mix through with the chickpeas and yoghurt.
Stuff into the pepper which can either be raw or cooked to your liking – I prefer a lightly roasted version so crunchy but warm.
This can all be served warm or cold – here it is warm with a pea shoot and tiny cucumber balls with a lime squeeze.
Chickpeas are packed with plant based protein and goodness vitamins and really do help you feel full.
Peppers – pepper benefits vary depending on their colour – here we used red and yellow – red is deemed particularly good for eye and heart health amongst a ton of other things. Colour is good!
Use vegan yoghurt and add some quinoa to the mix to ensure complete protein.