Friday, May 13, 2011
Roasted Green Peppers stuffed with Curried Chickpeas and Raisins
Last night I made stuffed peppers two ways. Post #1 will focus on these...
Roasted Green Peppers stuffed with Curried Chickpeas and Raisins.
My intent was to make a dinner that was super healthy ~ yet filling and jam packed with flavor!
Green peppers submerged in boiling water...
Peppers removed from the water and letting off steam...
Chickpeas all dressed up and ready to be baked...
Chickpeas out of the oven and mixed with plain Greek yogurt...
Blanched green peppers stuffed with curried chickpeas and raisins before baking...
Peppers out of the oven and garnished with more yogurt and fresh sprig of coriander...
Ready to eat and enjoy!!!
Click here for Part 2: Roasted Peppers stuffed with Black Beans, Corn, Chorizo and Cheese
Roasted Green Peppers Stuffed with Curried Chickpeas and Raisins
Makes enough for 4 medium or 3 large peppers
3 or 4 green peppers, tops and insides removed, blanched in boiling water for 12 minutes
2 cans chickpeas, drained and rinsed well
3 T. olive oil for tossing with the chickpeas
3 T. garam masala
2 T. brown sugar
1 T. ground cumin
1 tsp. ground garlic
1/2 tsp curry powder
1/4 tsp. ground turmeric
1/4 tsp cinnamon
1/2 cup plain Greek yogurt
1/2 cup raisins
Salt and pepper to taste
Preheat oven to 375.
Line roasting pan with foil. Add olive oil to bottom of foiled pan. Add your chickpeas, garam masala, brown sugar, cumin, garlic powder, curry, turmeric, salt and pepper. Mix well to see that all the chickpeas are coated with the oil and spices.
Bake in the oven for 10 minutes.
Remove from the oven and add the curried chickpeas to a medium bowl.
Add the yogurt and raisins and mix well. Salt and pepper again to taste if needed.
Stuff your already blanched peppers.
Bake stuffed peppers in the already preheated 375 degree oven for 15 minutes.
Remove from oven and serve with additional yogurt, fresh coriander and warm pita bread (optional).