Another fantastic recipe that will leave no one wondering why pasta or meat are missing from the dinner table.
Quick and delicious stuffed peppers can be completely assembled and stored in the fridge in advance, so when you’re ready, all you have to do is bake them. Ideal for all carb-o-phobes, using a pepper as the outer shell can save lots of calories whilst packing up lots of nutrients. Peppers contain plenty of Vitamin C, which powers up your immune system, and keeps skin youthful. They are also rich in several phytochemicals and carotenoids, particularly beta-carotene, which lavish you with antioxidant and anti-inflammatory benefits. This is a very healthy, vegetarian main course with lots of protein from the chickpeas and the ricotta cheese.
Chickpeas are rich source of dietary fiber, important to lover cholesterol and helpful in controlling your blood sugar levels, making it less likely for you to experience fatigue and irritation. They also contain vitamins and minerals and significantly boots your intake of manganese and folate. The mineral manganese supports bone development and wound healing and also helps carry out chemical reactions important to regulate your metabolism.
The ricotta not only adds delicious creaminess to this dish but also boots even further its protein content. It contains, in fact, all of the amino acids you need from your diet to keep your muscles, skin, hair and other tissues healthy. Aside from calcium’s bone-building function, ricotta is also a rich source of selenium, a mineral that protects you from free radicals, harmful compounds linked to cancer and heart disease; and also contains essential vitamins, including vitamins A and B-12. Vitamin A supports healthy vision and boots the development of lymphocytes, white blood cells that help you mount and immune response and fight off pathogens, whilst vitamin B-12 plays a key-role in healthy red blood cell function and supports continued nerve function.
TOP TIP: This dish takes quite a while to prepare, so plan ahead!
- 6 large long red or green Peppers
- 500g Chickpeas
- 250g Ricotta Cheese
- 2 tablespoons Tahini
- 2 tablespoons crushed Coriander seeds
- 1 tablespoon chopped or crushed Garlic
- ½ cup fresh chopped Thyme
- 1 Red Onion, chopped and fried
- 1 cube Vegetable stock
- 1 cup Olive Oil
- First, soak the chickpeas for at least 8 hours, rinsing and changing the water every 2 hours.
- Then boil the chickpeas in water with the vegetable stock for approximately 1 hour or until the chickpeas are softened.
- Mix all the ingredients (but not the peppers) together and mash up with a potato masher.
- Cut the peppers along one side and deseed.
- In a griddle pan, fry the peppers lightly to leave small parts of the skin blackened.
- Stuff the peppers with the chickpea mixture and bake in the oven for about 20 minutes or so.