Stuffed peppers on a bed of chickpea purée (Serves 3)

October 26, 2017



Ingredients (for the peppers):

  • 3 x red peppers,

  • 130g black rice (I use Riso Gallo),

  • 1 x large courgette (grated),

  • 1 x onion (chopped),

  • 2 x garlic cloves (crushed),

  • 1 x beef tomato (chopped),

  • 200g spinach (steamed and drained of excess water),

  • Salt and pepper (to taste).


Ingredients (for the chickpea purée):

  • 1 x 400g tin of chickpeas (drained),

  • 1 tsp of cumin seeds,

  • 1 x onion (chopped),

  • 1 x clove of garlic,

  • 1 tbsp olive oil,

  • Salt and pepper (to taste).




  1. Pre-Heat the oven to 180 / gas mark 6,

  2. Bring a pan of salted water to the boil, add the rice and cook for 18 to 20 minutes (according to pack instructions),

  3. On a low heat in a non-stick frying pan , gently cook the onions and the garlic until soft,

  4. Add the chopped tomato, cook until they have softened, add the courgette and then continue to cook for around 10 minutes,

  5. When the rice is ready, drain, add to the pan so all the flavours combine and cook for a few minutes, then turn the heat off, add seasoning to desired taste, add the spinach and put the lid on,

  6. Take the peppers, lay them on the side and cut the top stem section which will be used as the lid once stuffed, and remove any pith / seeds,

  7. Place the peppers in a baking tray and with a tablespoon, spoon the rice mixture into the peppers making sure that you press down the mixture so the peppers are well filled,

  8. Place the top stem of the pepper on top, place in the oven and allow to cook until they start to soften and slightly blister (not too much), around 30 to 40 minutes,

  9. I prefer my peppers with a slight bite, however if you want them softer, then just leave in for a little longer, but keep checking on them as you do not want them to burn,

  10. Meanwhile, place a pan on the heat with the oil and cumin seeds and let them warm through for a few minutes,

  11. Add the onions, garlic and cook until soft and then add the chickpeas and cook for 10 minutes,

  12. Once seasoned, take off the head and place into a food processor to pulse until smooth,

  13. Once the peppers are ready, grab a plate, add 3 spoonfuls of the chickpea purée and place the cooked pepper on top,

  14. As a side, steam some veggies of your choice and enjoy the flavours mingle in your mouth.

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