Vegetarian Stuffed Peppers with Falafel

• portions: 4 servings
• temps total: 45 minutes

Ingrédients

4 tbsp. extra-virgin olive oil, divided

1 large yellow onion, finely chopped

3 garlic cloves, minced

kosher salt

freshly ground black pepper

2 15.5-ounce cans chickpeas, drained

2 tsp. ground cumin

1 tsp. ground coriander

1/4 c. plus 2 tablespoons chopped curly parsley

4 bell peppers, halved lengthwise, seeds and ribs discarded

1/4 c. finely chopped tomatoes

1/4 c. finely chopped cucumbers

1/2 lemon

Tahini, for serving

Instructions

Preheat oven to 400°F. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add onion and garlic and season with salt and pepper. Cook, stirring often, until softened, about 5 minutes. Transfer onion mixture to a bowl.

Add chickpeas, cumin, coriander, 1/4 cup parsley, and 1 tablespoon olive oil to bowl; season with salt and pepper and toss to combine.

Arrange bell peppers in a baking dish and fill with chickpea mixture. Roast until peppers are tender, about 30 minutes.

Meanwhile, toss tomatoes and cucumbers with lemon juice, remaining 2 tablespoons parsley and 1 tablespoon olive oil.

Serve peppers topped with tomato salad and drizzled with tahini.

Nutrition

• Calories: 518
• Lipides Totaux: 22 g
• Lipides Saturés: 3 g
• Acides Gras Trans: 0 g
• Cholestérol: 0 mg
• Sodium: 993 mg
• Glucides Totaux: 46 g
• Fibres Diététiques: 19 g
• Sucres Totaux: 16 g
• Protéines: 19 g