Stuffed Peppers with Chickpeas, Goat Cheese, and Herbs
By Diane UngerPublished on April 18, 2016
Time
1½ hours
Yield
Serves 6
Ingredients
½ cup extra-virgin olive oil, plus extra for drizzling6 (7- to 8-ounce) bell peppers Salt and pepper 1 (15-ounce) can chickpeas, rinsed7 ounces baguette, cut into ½-inch pieces (4 cups)8 garlic cloves, minced¼ teaspoon red pepper flakes 8 scallions, sliced¼ cup minced fresh parsley ¼ cup minced fresh basil 3 tablespoons capers, chopped1 tablespoon grated lemon zest plus 1 tablespoon juice6 ounces goat cheese, crumbled (1 ½ cups)
Before You Begin
Laura Chenel’s Chèvre Fresh Chèvre Log is our favorite goat cheese. Note that we bake the peppers in a metal baking pan, not a ceramic baking dish; the metal pan gets hotter.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 475 degrees. Grease 13 by 9-inch metal baking pan with 1 tablespoon oil. Cut off top ½ inch of bell peppers and reserve; discard stems and seeds. Arrange bell peppers and their tops cut side down in prepared pan. Brush bell peppers and tops with 1 tablespoon oil, then season with salt and pepper.
- Roast until bell peppers are softened and beginning to blister, about 20 minutes. Flip bell peppers cut side up and let sit until cool enough to handle, about 5 minutes. Season insides with salt and pepper. Adjust oven temperature to 350 degrees.
- Using potato masher, mash chickpeas coarse in large bowl. Chop bell pepper tops into ¼-inch pieces and add to bowl with chickpeas.
- Heat ¼ cup oil in 12-inch nonstick skillet over medium heat until shimmering. Add bread and cook, stirring occasionally, until light golden brown and crispy, 5 to 7 minutes. Push bread to 1 side of skillet and add remaining 2 tablespoons oil to empty spot. Add garlic and pepper flakes to oil and cook until fragrant, about 30 seconds. Stir garlic mixture and ½ teaspoon salt into bread to combine. Transfer to bowl with chickpea mixture; let cool completely, about 10 minutes.
- Stir scallions, parsley, basil, capers, lemon zest and juice, 1 teaspoon salt, and 1 teaspoon pepper into chickpea mixture. Gently fold in goat cheese until combined.
- Divide filling evenly among bell peppers, mounding slightly. Bake until filling registers between 100 and 120 degrees and begins to brown on top, 15 to 20 minutes. Transfer to platter and drizzle with extra oil. Serve.
Time
1½ hoursYield
Serves 6Ingredients
½ cup extra-virgin olive oil, plus extra for drizzling
6 (7- to 8-ounce) bell peppers
Salt and pepper
1 (15-ounce) can chickpeas, rinsed
7 ounces baguette, cut into ½-inch pieces (4 cups)
8 garlic cloves, minced
¼ teaspoon red pepper flakes
8 scallions, sliced
¼ cup minced fresh parsley
¼ cup minced fresh basil
3 tablespoons capers, chopped
1 tablespoon grated lemon zest plus 1 tablespoon juice
6 ounces goat cheese, crumbled (1 ½ cups)
Test Kitchen Techniques
Ingredients
½ cup extra-virgin olive oil, plus extra for drizzling
6 (7- to 8-ounce) bell peppers
Salt and pepper
1 (15-ounce) can chickpeas, rinsed
7 ounces baguette, cut into ½-inch pieces (4 cups)
8 garlic cloves, minced
¼ teaspoon red pepper flakes
8 scallions, sliced
¼ cup minced fresh parsley
¼ cup minced fresh basil
3 tablespoons capers, chopped
1 tablespoon grated lemon zest plus 1 tablespoon juice
6 ounces goat cheese, crumbled (1 ½ cups)
Test Kitchen Techniques
Ingredients
½ cup extra-virgin olive oil, plus extra for drizzling
6 (7- to 8-ounce) bell peppers
Salt and pepper
1 (15-ounce) can chickpeas, rinsed
7 ounces baguette, cut into ½-inch pieces (4 cups)
8 garlic cloves, minced
¼ teaspoon red pepper flakes
8 scallions, sliced
¼ cup minced fresh parsley
¼ cup minced fresh basil
3 tablespoons capers, chopped
1 tablespoon grated lemon zest plus 1 tablespoon juice
6 ounces goat cheese, crumbled (1 ½ cups)
Test Kitchen Techniques
Why This Recipe Works
For a lightened-up stuffed pepper, we nixed the typical meat-and-rice filling. Instead, we roasted bell peppers until they were slightly blistered and soft and then made a flavorful stuffing of coarsely mashed chickpeas combined with chunks of crispy toasted bread, garlic, scallion, parsley, and capers. Lemon zest added brightness to the filling, and a modest 6 ounces of goat cheese was just enough to bind the filling together.
Before You Begin
Laura Chenel’s Chèvre Fresh Chèvre Log is our favorite goat cheese. Note that we bake the peppers in a metal baking pan, not a ceramic baking dish; the metal pan gets hotter.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 475 degrees. Grease 13 by 9-inch metal baking pan with 1 tablespoon oil. Cut off top ½ inch of bell peppers and reserve; discard stems and seeds. Arrange bell peppers and their tops cut side down in prepared pan. Brush bell peppers and tops with 1 tablespoon oil, then season with salt and pepper.
- Roast until bell peppers are softened and beginning to blister, about 20 minutes. Flip bell peppers cut side up and let sit until cool enough to handle, about 5 minutes. Season insides with salt and pepper. Adjust oven temperature to 350 degrees.
- Using potato masher, mash chickpeas coarse in large bowl. Chop bell pepper tops into ¼-inch pieces and add to bowl with chickpeas.
- Heat ¼ cup oil in 12-inch nonstick skillet over medium heat until shimmering. Add bread and cook, stirring occasionally, until light golden brown and crispy, 5 to 7 minutes. Push bread to 1 side of skillet and add remaining 2 tablespoons oil to empty spot. Add garlic and pepper flakes to oil and cook until fragrant, about 30 seconds. Stir garlic mixture and ½ teaspoon salt into bread to combine. Transfer to bowl with chickpea mixture; let cool completely, about 10 minutes.
- Stir scallions, parsley, basil, capers, lemon zest and juice, 1 teaspoon salt, and 1 teaspoon pepper into chickpea mixture. Gently fold in goat cheese until combined.
- Divide filling evenly among bell peppers, mounding slightly. Bake until filling registers between 100 and 120 degrees and begins to brown on top, 15 to 20 minutes. Transfer to platter and drizzle with extra oil. Serve.
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