Chipotle Chickpea Stuffed Bell Peppers Recipe

About this recipe

Smoky chipotle-spiced chickpeas stuffed into tender bell peppers, complemented by a tangy salsa topping for a flavorful dinner.

Ingredients

• 400G Whole Chickpeas In Water
• 1 Kg Red Onion 1kg
• 50G Black Garlic Cloves, 50G
• 100 G Natco Paprika Powder
• 300 g Trs Flake Rice Thick Pawa 300G
• 60G Cool Chile Chipotle Chilli Powder, 60G
• 260G Cool Chile Co Chipotle Salsa, 260G
• 1 piece Yellow Bell Pepper
• 100 G Trs Ground Cumin Jeera Powder
• - Freshskin Beauty Organic Extra Virgin Coconut Oil
• - Maldon Flakes Sea Salt
• 50G Pepper Black Ground BWFO

Instructions

1. 1. Preheat your oven to 200°C and lightly grease a baking tray with coconut oil.
2. 2. Slice the bell peppers in half lengthwise and remove seeds and membranes.
3. 3. Heat coconut oil in a pan, sauté diced onion and minced garlic until fragrant.
4. 4. Add cooked chickpeas, chipotle chili powder, cumin, paprika, salt, and black pepper, stirring well.
5. 5. Mash the chickpeas slightly with the back of a spoon, allowing some texture to remain.
6. 6. Stuff each bell pepper half with the spiced chickpea mixture evenly.
7. 7. Sprinkle shredded plant-based cheese on top of each stuffed pepper.
8. 8. Bake in the preheated oven for 20–25 minutes until the peppers are tender and the cheese is melted.
9. 9. Serve topped with fresh cilantro, a squeeze of lime juice, and tomato salsa.
10. 10. Enjoy warm alongside a crisp green salad or rice, if desired.