A tale of two peppers (Part Two)


…I knew there was something fishy about the can of chickpeas as I opened it….probably because it was a can of fish…

In my second go-round on stuffed peppers, I used a tried and trusty falafel recipe from Healthy Food Guide for the stuffing:

What you need: 

400g can chickpeas

1 medium onion, finely chopped

small handful fresh parsley, finely chopped

2 cloves garlic, crushed

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon salt

2 tablespoons flour

Two tomatoes, sliced

Mozzarella cheese, grated

What you do:

Drain and mash the chickpeas by hand.

Add the onion and parsley then the remaining ingredients.

Let the mix rest in the fridge for 30 minutes

Cut each pepper in half and scoop out the innards.

Leave the stalk on because it looks cooler.

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Fill each pepper half with falafel mix and place a tomato slice on top

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Sprinkle a decent amount of the grated mozzarella on top. I’d recommend slicing a small amount off the base of each pepper half so it sits flat and doesn’t fall over in the oven…

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Like these ones did…

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Serve up with potato and kumara chips….it doesn’t look so sharp here as this last photo was an afterthought after I had already started eating…tasted great though….

The chips are cooked in the air fryer so only have use the bare minimum of oil, less than a tablespoon…

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