Stuffed Peppers with Rice and Chickpeas

Ingredients

• 3 bell peppers (red and green)
• 2 tbsp olive oil
• 50 g long-grain rice (parboiled)
• Salt
• 0.5 bunch spring onions
• 2 Tomatoes
• 50 g goat cheese (45% fat content)
• 265 g chickpeas (canned, drained weight)
• 1 pinch ground cumin
• 1 pinch ground coriander
• Pepper

Instructions

1. 1.

   Wash, clean, halve, and deseed the peppers. Place them in a baking dish, drizzle with oil, and pre-bake in a preheated oven at 200 °C (180 °C convection; Gas: Mark 3) for about 10 minutes. Meanwhile, cook the rice in boiling salted water according to package instructions.

2. 2.

   In the meantime, clean, wash, and finely slice the spring onions. Clean, wash, and finely dice the tomatoes. Cut the goat cheese into small pieces.

3. 3.

   Mix the chickpeas with the rice, spring onions, tomatoes, spices, and goat cheese. Season with salt and pepper.

4. 4.

   Remove the pepper halves from the oven and fill them with the mixture. Bake the stuffed peppers in a preheated oven at 200 °C (180 °C convection; Gas: Mark 3) for another 15 minutes and then serve.