This is a recipe that I created based on some ingredients in

my fridge and pantry after testing for other recipes.  Often, these “on the fly” ideas I was so

pleased with the end result, I thought I would share the end result with you.

INGREDIENTS (Serves 2-4)

For the Stuffed Peppers

3 Bell Peppers (Remove stalks, deseed, and cut in half from

stalk to base)

1 ½ lbs Ground Beef (or pork/turkey etc)

½ Onion (Diced)

2 Cloves Garlic (Diced)

1 Teaspoon Red Pepper Flakes

1 Teaspoon Oregano (Dry or fresh is fine)

3 Tablespoons Sour Cream

½ Cup Grated Cheese (I used Gruyere or Parmesan)

1 Teaspoon Tomato Paste.

½ Cup Water or Beef Stock

Kosher Salt

Ground Black Pepper

¼ Cup Olive  Extra Virgin Oil

For the Chickpea Base

2 Cans Chickpeas (Rinsed and drained)

1 Can Chopped Tomatoes

½ Onion Diced

2 Cloves Garlic (Minced)

1 Teaspoon Oregano (Fresh or dried)

Kosher Salt

Black Pepper.

¼ Cup Olive Oil

To Finish

¼ Cup Parmesan Cheese

¼ Cup Fresh Parsley (Chopped)

METHOD

In a large saucepan, saute your choice of ground meat over a

medium heat until it is fully browned. Remove from the pan and keep to one

side.

Add the olive oil to the same pan and add the chopped

onions.

Season the onions with salt and pepper and cook for 2-3

minutes.

Add the minced garlic and cook for 1-2 minutes.

Add the red pepper flakes and cook for 1-2 minutes.

Add the tomato paste and combine well.

Add the oregano

Return the ground meat to the pan and combine well with the

onions etc

Add the water or stock.

Cook on a gentle heat until the stock as almost evaporated.

Turn off the heat and allow to cool slightly.

Add the sour cream and the grated cheese and mix into the

meat sauce.

Take the meat sauce and spoon it in the halves of pepper you

have already prepared.

For the Chickpea Base

While the meat sauce is cooking, take a separate pan or

baking dish (large enough to fit all of the peppers in a single layer) and add

the olive oil. 

Bring the olive oil up to a medium heat and add the onions.

Season the onions with salt and pepper and cook for 2-3

minutes

Add the minced garlic and cook for 1-2 minutes.

Add the chopped tomatoes.

Add the oregano.

Cook the mixture for 5 minutes on a gentle heat.

Add the chickpeas and combine.

To Finish

Place the stuffed peppers (meat sauce side up) on top of the

chickpeas and bake in a 350oF oven for 45 minutes.

Remove the pan from the oven and sprinkle with fresh

parmesan and the chopped parsley.

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