Night 5: Falafel Stuffed Peppers
Total time: 45 minutes
Active Time: 20 minutes
Serves: 4
Serve up an Israeli feast under the stars with this simple recipe for falafel stuffed peppers! We used mini peppers to serve these as a bite-sized party appetizer, but try making these in a full-sized, halved bell pepper for a plant-based meal the whole family will love!
Equipment
Blender or food processor
Ingredients
1, 15oz can chickpeas, drained and rinsed
½ cup cooked millet (you can use bulgur or quinoa)
½ cup parsley, chopped
⅓ cup cilantro, chopped
2 cloves garlic
Zest of 1 lemon
1 tsp cumin
½ tsp coriander
10-12 mini peppers, halved, seeds removed
¼ cup olive oil
¼ cup feta cheese, crumbled
Parsley, to garnish
Salt and pepper, to taste
Preparation:
Preheat the oven to 375°F. Line a baking dish with foil or parchment paper.
In the base of a food processor, combine chickpeas, millet, parsley, cilantro, garlic, lemon zest, cumin, and coriander. Pulse, until the mixture is coarse.
Remove falafel mixture from the food processor, and fill each pepper half.
Arrange peppers stuffed side up on the baking tray.
Drizzle peppers with olive oil.
Bake for 25-30 minutes or until peppers are tender.
Top with feta cheese and additional parsley.
Enjoy!
Notes
If you can’t find millet, use whatever grain you have on hand, from bulgur to quinoa.
Use this mixture to stuff full sized bell peppers for an impressive main dish!