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Protein Boost | Balkan-Style Stuffed Peppers

with Halloumi, Rice & Chickpea

Cooking time

20 minutes

Servings

2/4

Calories

910 /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:

  • 2 Sweet peppers
  • 15ml Minced garlic
  • 14g Parsley
  • 50g Diced onions
  • 227g Pre-cooked basmati rice
  • 30ml Tomato paste
  • 398ml Chickpeas (canned)
  • 125g Halloumi
  • 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
32 g
Saturated Fat
13 g
Sodium
1690 mg
Total Carb
115 g
Sugars
13 g
Protein
38 g
Fibre
25 g
Preparation
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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.


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Mise en place

  • Meanwhile, drain and rinse the chickpeas.

  • Roughly chop the parsley leaves and stems.


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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.


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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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