Baked Stuffed Peppers With Rice & Chickpeas in a Spicy Harissa Tomato Sauce Sprinkled with Feta

Name: Baked Stuffed Peppers With Rice & Chickpeas in a Spicy Harissa Tomato Sauce Sprinkled with Feta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: European
Ingredients: 6 Long sweet peppers; Sea Salt; Freshly ground black pepper; EVOO Olive oil; FILLING; 200g Chickpeas cooked; 200g Gungo split peas cooked (or omit and double chickpeas); 350g Brown rice cooked (about 1-1.5 cups when cooked); 200g Spinach; 300g Brussel sprouts shaved; 1 Onion – chopped fine; 6 Garlic cloves – crushed; Sea Salt; Freshly ground black pepper; SPICY HARISSA TOMATO SAUCE; 2 Tins chopped tomatoes; 6 Garlic cloves crushed; 1 Onion chopped fine; 2 Red chillis chopped fine; 2 tbsp Harissa Paste; ¼ tsp Cumin powder; ¼ tsp Hot Smoked Paprika; 1 tsp Salt; ¼ tsp Pepper; ¼ tsp Chilli flakes; 1 tbsp Lemon juice; 1 tsp pomegranate molasses; GARNISH; Small handful parsley chopped; 80g Feta cheese crumbled

by Zarina February 21, 2021

February 21, 2021

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This was a total fridge clear-out meal using leftover brown rice, which I had cooked the night before to accompany some fish… the rice had lots of garlic, onions shaved, Brussel sprouts, and spinach in it… I decided to stuff it into some long colourful peppers, which needed using up. I fancied baking them in a sauce, so I made a spicy rose harissa tomato sauce which, when combined with the stuffed peppers, was just divine!

When I started assembling, I didn’t have enough rice to fill my beautiful long peppers, so my packets of ready-cooked OddPods chickpeas and gungo split peas came to the rescue! These are available in the UK on Amazon or Ocado; however, you can use tinned chickpeas if you cannot get a hold of them.

Baked Stuffed Peppers With Rice & Chickpeas in a Spicy Harissa Tomato Sauce Sprinkled with Feta

Serves: 6 Prep Time: 45 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

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Ingredients

6 Long sweet peppers

Sea Salt

Freshly ground black pepper

EVOO Olive oil

FILLING

200g Chickpeas cooked

200g Gungo split peas cooked (or omit and double chickpeas)

350g Brown rice cooked (about 1-1.5 cups when cooked)

200g Spinach

300g Brussel sprouts shaved

1 Onion – chopped fine

6 Garlic cloves – crushed

Sea Salt

Freshly ground black pepper

SPICY HARISSA TOMATO SAUCE

2 Tins chopped tomatoes

6 Garlic cloves crushed

1 Onion chopped fine

2 Red chillis chopped fine

2 tbsp Harissa Paste

¼ tsp Cumin powder

¼ tsp Hot Smoked Paprika

1 tsp Salt

¼ tsp Pepper

¼ tsp Chilli flakes

1 tbsp Lemon juice

1 tsp pomegranate molasses

GARNISH

Small handful parsley chopped

80g Feta cheese crumbled

Instructions

Preheat the oven to 200℃

Prepare the peppers by slitting them down the side, keeping both the top and bottom intact, remove any seeds.

Drizzle some olive oil on the peppers and season with salt and pepper. Set aside

To make the stuffing – heat a saucepan on medium-high heat with a little olive oil and sauté the onion and garlic until soft and golden.

Add the Brussel sprouts and cook for a further 5 minutes until soft. Add the spinach, chickpeas, and gungo split peas and cook until it is all heated through and the spinach is wilted.

Add the brown rice to the pan, combine well and season with salt and pepper, taste and adjust seasonings, set aside to cool a little

To make the sauce – heat a saucepan on medium-high heat with a little olive oil and sauté the onion and garlic until soft and golden.

Add the rest of the sauce ingredients and heat through until bubbling; turn the heat down to a simmer, and put the lid on for 10 minutes to let the flavours develop.

Taste the sauce and adjust the seasoning to your liking

Pour the harissa tomato sauce into the bottom of the baking dish, set aside

Using a small spoon fill the peppers with the rice mixture without pressing down too much, so there is room for it to expand, lay stuffed peppers on top of the tomato sauce so they fit snugly in the dish

Cover with a sheet of foil and bake in the preheated oven for about 45 minutes

Remove the foil, sprinkle feta over the top and continue to bake for 15 minutes or until the peppers are soft and have browned slightly

Serve hot with a sprinkling of fresh chopped parsley and a drizzle of olive oil

Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

feta harissa peppers spicy Vegetarian

Baked Stuffed Peppers With Rice & Chickpeas in a Spicy Harissa Tomato Sauce Sprinkled with Feta

Baked Stuffed Peppers With Rice & Chickpeas in a Spicy Harissa Tomato Sauce Sprinkled with Feta

Ingredients

Instructions

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