Stuffed Peppers with Chickpeas, Goat Cheese, and Herbs

Name: Stuffed Peppers with Chickpeas, Goat Cheese, and Herbs
Yield: Serves 6
Ingredients: 1/2 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 1/2-inch pieces (4 cups); 8 , garlic cloves, minced; 1/4 teaspoon, red pepper flakes; 8 , scallions, sliced; 1/4 cup, minced fresh parsley; 1/4 cup, minced fresh basil; 3 tablespoons, capers, chopped; 1 tablespoon, grated lemon zest plus 1 tablespoon juice; 6 ounces, goat cheese, crumbled (1 1/2 cups)

24 comments

Appears in Cook's Country June/July 2016

Traditional stuffed peppers can be heavy, meat-filled meals. We wanted a fresher, lighter version for summertime.

SERVES6

TIME1½ hours

Stuffed Peppers with Chickpeas, Goat Cheese, and Herbs

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...

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