Tunisian Stuffed Peppers with Chickpeas, Apricots and Feta

Stuffed peppers are a classic comfort dish, but this version takes a trip to North Africa. Hollowed bell peppers are filled with a fragrant mixture of jasmine rice seasoned with a Tunisian spice blend-think warm turmeric, cinnamon and smoked paprika. The filling gets extra texture and sweetness from dried apricots, protein from crispy chickpeas and a salty finish from crumbled feta cheese.

This recipe comes together quickly, using pantry staples and minimal prep. The peppers bake until tender and the filling becomes perfectly moist and aromatic. Serve with a dollop of sour cream for a cooling contrast. It’s a satisfying vegetarian meal that’s as beautiful as it is delicious.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Cook jasmine rice according to package directions; set aside.
2. Halve bell peppers lengthwise and remove seeds and membranes. Place cut-side up in a baking dish.
3. In a skillet over medium heat, add a drizzle of oil. Add chickpeas and cook until crispy, about 5 minutes. Season with salt and pepper.
4. In a bowl, combine cooked rice, Tunisian spice blend, chopped dried apricots, sliced scallions and half the feta. Fold in crispy chickpeas.
5. Stuff each pepper half with the rice mixture. Top with remaining feta.
6. Bake for 15-20 minutes until peppers are tender and filling is heated through.
7. Serve with a dollop of sour cream on top.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, basmati or long-grain white rice work well. Adjust cooking time accordingly.

Can I make this dish vegan?

Absolutely. Omit the feta and sour cream or use vegan alternatives. The chickpeas and rice provide plenty of protein.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.