Ingredients:

  • 4 large green bell peppers
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 2 cups cooked brown rice or quinoa
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup shredded carrots, grated
  • 1 cup frozen spinach, thawed and squeezed dry
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 cup shredded mozzarella or sharp cheddar
  • 1/2 cup vegetable broth
  • salt to taste
  • black pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Slice the tops off green peppers and remove seeds and membranes. Brush the exterior with olive oil and sprinkle with salt. Place upright in a 9x13 inch baking dish and roast for 10–12 minutes.
  2. Heat a splash of oil in a large non-stick skillet over medium heat. Sauté diced onion and grated carrots until onion is translucent (about 5 minutes).
  3. Stir in minced garlic, smoked paprika, and oregano; cook until aromatic. Stir in tomato paste and cook for 2 minutes to caramelize.
  4. Fold in cooked rice, chickpeas, and squeezed spinach. Pour in vegetable broth and stir over medium heat until liquid is absorbed. Remove from heat and stir in half of the shredded cheese.
  5. Spoon the filling into the pre-roasted peppers, pressing down slightly. Top each pepper with the remaining cheese.
  6. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbling and mahogany-colored.