Recipe
Spicy Potato & Chickpea Stuffed Peppers
Tender roasted peppers filled with spiced potato, chickpeas and fresh herbs.
Ingredients
Method
20 mins prep30 mins cook50 mins total
Heat the oven to 180°C fan. Boil the potatoes in salted water for 12–15 minutes, until tender, then drain and roughly mash.
Warm 1 tablespoon of the olive oil in a frying pan. Cook the onion for 5 minutes, add the garlic, cumin, ground coriander and chilli powder, and cook for 1 minute.
Stir the chickpeas into the pan, then fold in the mashed potatoes. Season with the salt and black pepper and mix in half the chopped fresh coriander.
Arrange the pepper halves on a baking tray and brush with the remaining olive oil. Fill them with the potato and chickpea mixture.
Bake for 25–30 minutes, until the peppers are tender and the filling is lightly golden. Finish with the remaining coriander and serve with lemon wedges.
Notes
Add a pinch more chilli powder if you prefer a hotter filling, and serve with lemon wedges.
About this recipe
These stuffed peppers make a satisfying vegetarian main, with soft potato and chickpeas carrying warm cumin and chilli flavours. Roasting the peppers leaves them tender while the filling develops a lightly golden top.
Serve with lemon wedges and a crisp salad for a straightforward weeknight meal.
