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Photo: Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Nabors HallThis stuffed peppers recipe captures the essence of falafel with its vibrant mix of chickpeas and tomatoes, enhanced by cumin and parsley. The filling is spooned into halved peppers, which are then baked to perfection. The chickpeas develop a delightful crispiness reminiscent of traditional falafel, while a zesty tahini sauce—made from tahini, lemon juice, and oil—adds the perfect finishing touch. Consider this sauce the star of the dish.
For perfectly halved peppers, slice through the stem to create two symmetrical halves. Use a paring knife to carefully remove the seeds and membranes.
Ingredients
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4 medium bell peppers, sliced lengthwise and deseeded
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2 tsp. kosher salt, divided
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3 Tbsp. extra-virgin olive oil, divided
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1 large yellow onion, diced (approximately 2 cups)
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2 15-oz. cans chickpeas, drained and rinsed
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1/2 cup finely chopped plum tomato (from 1 tomato), plus extra for garnish
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1/4 cup chopped fresh flat-leaf parsley, plus additional for garnish
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1 tsp. ground cumin
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2 Tbsp. tahini
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2 Tbsp. fresh lemon juice (from 1 lemon)
Directions
Prepare peppers in baking dish:
Preheat the oven to 400°F. Place the pepper halves, cut side facing up, in a 13-by-9-inch baking dish. Sprinkle with 1/2 teaspoon of salt.
Prepare falafel mixture and stuff peppers; bake:
Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 to 5 minutes. Remove from heat. Mix in chickpeas, tomato, parsley, cumin, and 1 teaspoon of salt until well combined.
Use the back of a spoon to mash roughly one-quarter of the chickpeas, creating a thicker mixture. Evenly distribute the mixture among the pepper halves. Bake until the peppers are tender, approximately 30 minutes.
Prepare tahini dressing and drizzle over baked peppers:
In a small bowl, whisk together tahini, lemon juice, the remaining 2 tablespoons of oil, and 1/2 teaspoon of salt. (If the mixture is too thick, add 1 tablespoon of water to achieve a drizzling consistency.)
Drizzle the tahini dressing over the baked peppers. Add a garnish of tomato and parsley for a fresh finish.
Make-Ahead Tip: You can prepare and refrigerate this dish up to 24 hours in advance before baking. Store any leftovers in the refrigerator for up to 3 days.
Nutritional Information (per serving)
| 451 | Calories |
| 18g | Fat |
| 61g | Carbs |
| 17g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 451 | |
| % Daily Value * | |
| Total Fat 18g | 24% |
| Saturated Fat 2g | 12% |
| Cholesterol 0mg | 0% |
| Sodium 1243mg | 54% |
| Total Carbohydrate 61g | 22% |
| Dietary Fiber 14g | 51% |
| Total Sugars 15g | |
| Protein 17g | 33% |
| Vitamin C 80mg | 89% |
| Calcium 135mg | 10% |
| Iron 6mg | 32% |
| Potassium 860mg | 18% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
