DeIish Cheap and Healthy

Vegetarian Stuffed Peppers with Falafel

Name: Vegetarian Stuffed Peppers with Falafel
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

4 servings

servings

45 minutes

total time

Start Cooking

Ingredients

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

Directions

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

Serving Size

Calories

518

Total Fat

22 g

Saturated Fat

3 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

0 mg

Sodium

993 mg

Total Carbohydrate

46 g

Dietary Fiber

19 g

Total Sugars

16 g

Protein