Stuffed Peppers with Chickpeas, Goat Cheese, and Herbs
Appears in Cook's Country June/July 2016
WHY THIS RECIPE WORKS
For a lightened-up stuffed pepper, we nixed the typical meat-and-rice filling. Instead, we roasted bell peppers until they were slightly blistered and soft and then made a flavorful stuffing of coarsely mashed chickpeas combined with chunks...