Balkan-Style Stuffed Peppers
with Rice & Chickpea
Cooking time
20 minutes
Servings
2/4
Calories
710 /serving
The definition of filling! You’ll find variations of these generously stuffed veggies called dolmas throughout the Balkans, Turkey and Greece. With labour-saving pre-cooked rice and chickpeas, fresh parsley and a dollop of sour cream, smoky packed peppers hit the spot.
We will send you:
- 15ml Minced garlic
- 2 Sweet peppers
- 14g Parsley
- 50g Diced onions
- 227g Pre-cooked basmati rice
- 30ml Tomato paste
- 398ml Chickpeas (canned)
- 43ml Sour cream
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
- 30ml Lemon juice
Contains: Milk
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
17 g
Saturated Fat
3 g
Sodium
880 mg
Total Carb
113 g
Sugars
13 g
Protein
25 g
Fibre
25 g
Preparation
Roast the sweet peppers
- Preheat the oven to 450°F.
- Halve and core the sweet peppers lengthwise.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Arrange, cut-sides down, and roast, flipping halfway, 16 to 18 min., until softened and browned.
Mise en place
- Meanwhile, drain and rinse the chickpeas.
- Roughly chop the parsley leaves and stems.
Make the filling
- In a large pan, heat a drizzle of oil on medium-high.
- Add the onions and sauté, 1 to 2 min., until fragrant.
- Add the garlic, tomato paste and remaining spices. Sauté, 30 sec. to 1 min., until fragrant and dark red.
- Add the rice, chickpeas and ¼ cup water (double for 4 portions).
- Reduce the heat to medium and cook, stirring occasionally, 4 to 5 min., until combined and warmed through; season with S&P.
- Add the lemon juice (start with ½); stir well.
Plate your dish
- Divide the sweet peppers between your plates.
- Stuff with the filling.
- Garnish with the parsley.
- Dollop with the sour cream. Bon appétit!
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