Stuffed Peppers

Name: Stuffed Peppers
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 tins of chickpeas, drained; 200 g cherry tomatoes; 3 tbsp olive oil; 1 tbsp rose harissa paste; 1 lemon, juiced; 2 tsp honey; Salt and pepper; 1 tbsp flaked almonds; 6 whole peppers; 200 g orzo; 250 g halloumi cheese, cut into 1.5cm cubes; 150 g sun-dried tomatoes, chopped; Handful of kale, chard or spinach leaves, shredded; Handful of kale, chard or spinach leaves, shredded; Handful of kale, chard or spinach leaves, shredded; Handful of pitted olives, halved; 1½ tbsp harissa paste; 1 tsp balsamic vinegar; ½ tsp salt

Preparation info

Serves:
4-6

Difficulty
Easy
Ready in
55 min

Appears in

Anna's Family Kitchen

By Anna Stanford

Published 2022

About

Whether you choose the orzo or chickpeas as a filling in these recipes, they will transform what could be regarded as a side dish into a substantial and delicious meal.

Ingredients

Harissa Chickpea & Tomato

6 whole peppers
2 tins of chickpeas, drained
200 g

Side dish
Vegetarian

Method

Harissa Chickpea & Tomato

Halve and deseed the peppers. Combine the chickpeas, tomatoes, olive oil, harissa, lemon juice and honey in a bowl until well mixed. Fill the peppers and season generously with salt and pepper.

Place the stuffed peppers in a roasting tray and cook in the oven for 35 minutes at 180°c fan. Sprinkle with the flaked almonds