WHY THIS RECIPE WORKS:
Stuffed bell peppers are most typically prepared with a simple meat-and-rice filling, but we like to let our imagination wander further afield when thinking of creative stuffing mixtures. Here we decided on a flavorful vegetarian filling made up of coarsely mashed chickpeas combined with chunks of crispy toasted bread, garlic, scallions, parsley, and capers. Creamy goat cheese added richness and helped to bind the other stuffing ingredients together, and lemon zest and juice contributed a fresh brightness. Roasting the bell peppers until they were
slightly blistered before stuffing them intensified their flavors, ensuring the peppers kept the center stage and were far more than just a vehicle for the stuffing. Altogether, this makes for a wonderful side dish or light main course. You can use any color of bell pepper in this recipe.
SERVES: 6
TOTAL TIME: 1 hour 15 minutes
INGREDIENTS:
- ½ cup extra-virgin olive oil, plus extra for drizzling
- 6 (7-to 8-ounce) bell peppers
- Salt and pepper
- 1 (15-ounce) can chickpeas, rinsed
- 7 ounces baguette, cut into ½-inch pieces (4 cups)
- 8 garlic cloves, minced
- ¼ teaspoon red pepper flakes
- 8 scallions, sliced
- ¼ cup minced fresh parsley
- ¼ cup minced fresh basil
- 3 tablespoons capers, chopped
- 1 tablespoon grated lemon zest plus 1 tablespoon juice
- 6 ounces goat cheese, crumbled (1½ cups)
INSTRUCTIONS:
- Adjust oven rack to upper-middle position and heat oven to 475 degrees. Grease 13 by 9-inch baking pan with 1 tablespoon oil. Cut off top ½ inch of bell peppers and reserve; discard stems and seeds. Arrange bell peppers and their tops cut side down in prepared pan. Brush bell peppers and tops with 1 tablespoon oil, then season with salt and pepper.
- Roast until bell peppers are softened and beginning to blister, about 20 minutes. Flip bell peppers cut side up and let sit until cool enough to handle, about 5 minutes. Season insides with salt and pepper. Reduce oven temperature to 350 degrees.
- Using potato masher, coarsely mash chickpeas in large bowl. Chop bell pepper tops into ¼-inch pieces and add to bowl with chickpeas.
- Heat ¼ cup oil in 12-inch nonstick skillet over medium heat until shimmering. Add bread and cook, stirring occasionally, until light golden brown and crispy, 5 to 7 minutes. Push bread to 1 side of skillet and add remaining 2 tablespoons oil to empty spot. Add garlic and pepper flakes to oil and cook until fragrant, about 30 seconds. Stir garlic mixture and ½ teaspoon salt into bread to combine. Transfer to bowl with chickpea mixture; let cool completely, about 10 minutes.
- Stir scallions, parsley, basil, capers, lemon zest and juice, 1 teaspoon salt, and 1 teaspoon pepper into chickpea mixture. Gently fold in goat cheese until combined.
- Divide filling evenly among bell peppers, mounding slightly. Bake until filling registers between 100 and 120 degrees and begins to brown on top, 15 to 20 minutes. Drizzle with extra oil before serving
