Stuffed Peppers with Chickpeas, Goat Cheese, and Herbs
Traditional stuffed peppers can be heavy, meat-filled meals. We wanted a fresher, lighter version for summertime.
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.
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