Spiced Stuffed Peppers with Feta Cheese
Chipotle Sauce
Ingredients
2 tbsp 1 cup cooked rice
3 medium bell peppers (any color)
1 tbsp vegetable oil
½ medium white onion, chopped
2 cloves garlic, minced
½ cup mushrooms (roughly chopped)
1 cup canned chickpeas (drained and rinsed)
1 cup canned chopped tomatoes
2 tbsp cilantro, roughly chopped
1 tbsp lime juice
½ tsp ground cumin
½ tsp paprika
Salt and pepper to taste
½ cup crumbled feta cheese
Preparation
Cut the peppers in half lengthwise, removing the seeds and core as much as possible while keeping the stalk intact. Place onto a baking sheet, then set aside.
Heat oil in a large pan over medium heat and cook the onion until translucent but not brown.
Add the garlic and stir for a couple of minutes and then add the remaining ingredients except the cheese.
Cook through for 5 minutes until the mixture is hot and completely mixed.
Fill each half pepper with the rice mixture, taking care not to over-fill.
Sprinkle the pepper halves with the crumbled feta cheese.
Bake at 375F for 30 minutes or until golden.
Serve topped with a sprinkle of chopped coriander.
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Smoked Salmon Salad with Chermoula
Green Jalapeño Sauce
You will need:
Chipotle Sauce
A smoky, flavorful sauce. Pairs well with any BBQ dish.
