45 Min

GF

NF

Stuffed Peppers

Judging from the farmstands at the weekend farmer’s market, peppers are in season galore. Purple and orange baby bells, big red and green bells and smaller green gypsy peppers are among the mix. These peppers are packed with depth and flavor not usually found in the supermarket variety so go ahead and make a trip to the local markets this weekend. As we await the fleeting colder weather, eating peppers, especially with spicy sauces is one way to keep us warm. Roasting then peeling peppers can be cumbersome so here is a simpler way to just slightly char them, then stuff and bake. Also, this way you get to enjoy the benefit of the pepper peel, which has plenty of fiber. These peppers are stuffed with garbanzo beans, but you just as easily stuff them with hummus or a different bean. To create a layer of flavors, the peppers are topped with yogurt as well as a green herb sauce. If you have leftovers, the next day just chop everything up and add it to scrambled eggs, rice or pasta. This way you can clear two meals with one dish!

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Cook Time

45 Minutes + Pre-heat Time

Serves

4

Directions

Step 1

Over an open flame, roast the peppers just slightly so they have a slight char. Set aside. They should wilt slightly, which will help to stuff them. Toss the peppers with a sprinkle of salt and a tablespoon of olive oil.

Step 2

In the meanwhile, in a bowl, combine the garbanzo beans, amchur, black pepper, remaining sea salt and olive oil.

Step 3

Cut the peppers in half on one side only and stuff them all with the garbanzo beans. Place them on a baking sheet. At this point, they can be refrigerated until ready to eat.

Step 4

To make the yogurt sauce, combine the yogurt with salt, cumin and honey.

Step 5

To make the herb sauce, in a blender, puree the cilantro leaves and stems with garlic, serrano pepper, olive oil, salt and a few tablespoons of water. Puree until smooth.

Step 6

When ready to serve the peppers, preheat the oven to 400°F. Place the peppers in the oven for 15 minutes until they are cooked through. Serve with a drizzle of yogurt, herb sauce and garnish with toasted pumpkin seeds and cilantro springs.

Notes & Variations

If you do not have a gas stove, you could also broil the peppers. Just be careful they do not get too charred – they need just enough color to wilt them slightly.
Instead of yogurt, use goat cheese or a melting cheese of your choice.

Ingredients

14 to 15 small peppers

2 tablespoons olive oil

1 1/2 cups cooked garbanzo beans

1 tablespoon amchur

1 teaspoon black pepper

1 scant teaspoon sea salt

Yogurt sauce:

1 cup plain whole milk yogurt

1/2 teaspoon sea salt

1 teaspoon toasted ground cumin

1 tablespoon honey

Herb sauce:

1 bunch cilantro or parsley, bottom 3 inches removed

3 to 4 cloves garlic

1 serrano pepper

1/4 cup olive oil

1/2 teaspoon sea salt

2 tablespoons toasted pumpkin seeds

Few sprigs of cilantro

Step 1

Step 2

In the meanwhile, in a bowl, combine the garbanzo beans, amchur, black pepper, remaining sea salt and olive oil.

Step 3

Cut the peppers in half on one side only and stuff them all with the garbanzo beans. Place them on a baking sheet. At this point, they can be refrigerated until ready to eat.

Step 4

To make the yogurt sauce, combine the yogurt with salt, cumin and honey.

Step 5

To make the herb sauce, in a blender, puree the cilantro leaves and stems with garlic, serrano pepper, olive oil, salt and a few tablespoons of water. Puree until smooth.

Step 6

14 to 15 small peppers

2 tablespoons olive oil

1 1/2 cups cooked garbanzo beans

1 tablespoon amchur

1 teaspoon black pepper

1 scant teaspoon sea salt

Yogurt sauce:

1 cup plain whole milk yogurt

1/2 teaspoon sea salt

1 teaspoon toasted ground cumin

1 tablespoon honey

Herb sauce:

1 bunch cilantro or parsley, bottom 3 inches removed

3 to 4 cloves garlic

1 serrano pepper

1/4 cup olive oil

1/2 teaspoon sea salt

2 tablespoons toasted pumpkin seeds

Few sprigs of cilantro

Notes & Variations

If you do not have a gas stove, you could also broil the peppers. Just be careful they do not get too charred – they need just enough color to wilt them slightly.
Instead of yogurt, use goat cheese or a melting cheese of your choice.

Tags:

45 Min

Tags:

45 Min

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