Indian Chickpea Stuffed Peppers

This recipe was soooooo yummmmmm!!!!!!! I've been experimenting with chickpeas the last few months (in salads, in entrees, etc.) and this one by far has been my favorite!

Ingredients:

(2) Large red peppers, tops removed

(2) cans Garbanzo beans, drained & rinsed

(1) jalapeno, chopped (with seeds)

Pinehurst Olive Oil Chipotle Olive Oil

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon turmeric

1 tablespoon Garam Masala

Large bunch cilantro

Making the Peppers:

1. Preheat Oven to 400 degrees. Wash the red peppers, cut the tops off & dice then remove the insides of the pepper. Put the empty peppers in a glass baking dish. (I like using a loaf pan because it fits 2 peppers perfectly standing up)

2. Drain & rinse garbanzo beans

3. Dice jalapeno (we enjoy spicy, so I left the seeds)

4. In a med/large skillet, add Chipotle Olive Oil and allow to heat

5. Saute diced tops of the peppers & jalapeno in oil along with all spices, add water as needed to blend spices & veggies about 10 minutes or so

5. Add in chickpeas and allow the flavors to blend together (continue to add in a bit of water as needed), I added extra garam masala at this point as well

6. Add a generous amount of cilantro to the chickpea mixture (yes, you read that correctly! This was the first time I'd cooked cilantro in a dish & it's a game changer!!)

7. Once the cilantro has wilted & is fully blended into the chickpea mixture, remove from heat 

8. Scoop chickpea mixture into peppers & top with more cilantro

9. Bake peppers for about 25 minutes.

10. Plate & eat!