Tunisian Spiced Stuffed Bell Peppers with Chickpeas and Apricots

Stuffed peppers are a classic comfort dish, but this version takes a trip to North Africa with a blend of warm spices like turmeric, cinnamon and smoked paprika. The filling combines fluffy jasmine rice, tender chickpeas, chewy dried apricots and creamy feta for a sweet and savory bite.

These peppers are roasted until tender, then stuffed with the spiced rice mixture and finished with a drizzle of tangy sour cream sauce. It’s a complete meal that’s as beautiful as it is delicious.

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Ingredients

2 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to middle position. Halve bell peppers lengthwise, removing stems and seeds. Thinly slice scallions, separating white and green parts. Roughly chop dried apricots. In a small bowl, mix sour cream with ¼ teaspoon Tunisian spice blend and a pinch of salt. Add water, 1 teaspoon at a time, until drizzling consistency.
2. In a small pot, combine jasmine rice, chopped apricots, ¾ cup water (1½ cups for 4 servings), half the remaining Tunisian spice blend and a large pinch of salt. Bring to a boil over medium-high heat, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Remove from heat and keep covered.
3. Place bell pepper halves on a baking sheet, drizzle each with olive oil and rub to coat. Season generously with salt and pepper. Arrange cut sides up and roast on middle rack until slightly softened, 15-17 minutes. Remove from oven and let cool slightly.
4. Drain and rinse chickpeas; pat dry with paper towels. Heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add chickpeas, scallion whites, remaining Tunisian spice blend and a large pinch of salt. Cook, stirring occasionally, until chickpeas begin to brown, 3-4 minutes. (Note: chickpeas may pop.) Turn off heat.
5. Fluff rice with a fork and stir into the pan with chickpeas. Add three-quarters of the feta cheese and 2 tablespoons butter (3 tablespoons for 4 servings). Season generously with salt. Stuff each bell pepper half with as much filling as will fit. Return baking sheet to oven and roast until peppers are tender, 5-7 minutes. Keep remaining filling warm.
6. Divide remaining filling among plates, top with stuffed peppers. Drizzle with spiced sour cream and sprinkle with scallion greens and remaining feta cheese.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati or long-grain white rice, but adjust the cooking time and liquid according to package directions.

Can I make this dish ahead of time?

You can prepare the filling and roast the peppers in advance. Assemble and reheat in the oven before serving.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check that your spice blend is certified gluten-free if needed.