Ground “Beef” and Chickpea Stuffed Peppers

Give these stuffed peppers a try – they are easy and simple to make, and very satisfying. I can’t promise that the youngsters in your live will will be thrilled with them, but I hope you’

Ground “Beef” and Chickpea Stuffed Peppers

(serves 2-4)

What you’ll need:

2 large stuffing peppers, split lengthwise, seeds removed

1/2 lbs (225 g) ground beef substitute (store bought or home made)

2 tablespoons tomato paste

1 14.5 oz (411 g) can stewed tomatoes (or diced tomatoes)

1 14.5 oz (411 g) can chickpeas

2 teaspoons fresh, finely chopped (or 1 teaspoon dried) oregano

2 teaspoon fresh, finely chopped (or 1 teaspoon dried) basil

2 tablespoons olive oil, divided

1/2 cup water

Optional: fresh tomato slices for topping.

What you’ll do:

Preheat the oven to 425 F (220 C).
Wash the peppers and split them lengthwise. Remove the seeds and devein the halves, then place in the oven safe baking dish, cut side down. Roast for 10-15 minutes until soft. Edges will be slightly browned. Take out of the oven and let cool just slightly to allow you to handle them.
Lower the heat in the oven to 375 F (190 C).
While the peppers are roasting, place a large pan (cast iron pan preferred but not required) over the medium high heat. Add the oil and the ground beef substitute. Brown the “beef” for 8-10 minutes.
When the “beef” is browned, add the tomato paste, stewed tomatoes, and the chickpeas. Mix well, lower the heat to medium-low and sauté for another 5-10 minutes.
Turn the heat off, then add the chopped oregano and basil, and mix well.
Flip the roasted peppers over, and fill them generously with the ground “beef” and chickpea stuffing. Add any leftover stuffing and the water to the bottom of the baking dish.
Optional: top each pepper with a slice of fresh tomato and perhaps a fresh oregano and/or basil.
Optional: drizzle olive oil on top.
Place the peppers back into a 375 F (190 C) oven and bake for 30-40 minutes, or until the peppers are softened and the top of the stuffing is nice and deeply browned.
Take the stuffed peppers out, let them rest for 10 minutes before serving with your favorite salad, maybe some freshly baked bread, a dollop of sour cream or yogurt… Enjoy!