If you want a nice warm meal and want it vegan friendly too, then try this recipe for my baked stuffed peppers, using chickpeas, mushroom, and some herbs and spice for a delicious dish good enough to share.Ingredients
2 red, yellow or green peppers (capsicums) cut in half
1/2 tbsp olive oil
1 small onion, chopped
1 large garlic clove, crushed
6 medium mushrooms – 4 chopped, 2 sliced
200g chickpeas, drained and rinsed
Small handful of parsley finely chopped
2 tbsp fresh lemon juice
1/2 tsp ground coriander
1/2 tsp cumin
Rock salt and ground pepper to taste
1 small tomato, halved then sliced finely
30g vegan cheese
Prepare the oven at 180°C and lightly oil a shallow baking tray/dish.
Scoop out the seeds of the peppers and then lay the halves face up on the tray.
Heat olive oil in a non-stick pan over a medium heat and cook the onion until transparent, then add garlic and cook for an extra minute.
Stir in the 4 chopped mushrooms and cook for a further 5 minutes before turning off the heat.
Add the chickpeas, half the parsley, lemon juice, coriander, and cumin, stir and then add salt and pepper to suit your taste.
Scoop mixture into the pepper halves and top with alternating slices of tomato and mushroom.
Press down the mixture with the back of a spoon, and top with vegan cheese.
Bake for 30-40 minutes, or until tender and golden/brown, then sprinkle with remaining parsley and serve.