Hi guys and thanks for visiting Health Alignment. These Roasted Peppers stuffed with Curried Chic Peas make the perfect week night meal when you just want to throw a whole bunch of stuff together and leave it to do its thing. It's a great healthy meal that will leave you feeling full and satisfied. These Roasted Peppers are filling, a little bit spicy and something the whole family can enjoy. Lets get to it.
You are going to need:
A sharp knife for hollowing out the peppers
Time: 1 Hour
1/2 Cup of wholewheat couscous or quinoa
1/2 cup of boiling water
1 Tin of chopped tomatoes
1 Tin of chic peas drained
1-2 Teaspoons of Korma Curry Spice
1 Teaspoon of garlic
1 Onion sliced
Salt and pepper
1 Teaspoon of sweetener of choice
1 tablespoon of balsamic vinegar or lemon juice
2 teaspoons of fresh garlic chives
Preheat oven to 180°C.
Hollow out each pepper. Hold the pepper facing up right and cut a square around the head of the pepper and gently lift the top off.
In a pan sauté the onions on medium heat in coconut oil for about 2 minutes. Add the garlic and fry a further 1 minute.
Add the korma spice and fry another 30 seconds.
Add the chic peas and balsamic or lemon juice.
Add the tinned tomatoes and cook for about 5 to 10 minutes adjusting flavour with salt and pepper.
Fill up the hollowed out peppers with the curry mix and place in the oven to bake for 50 minutes.
While the peppers are cooking prepare your couscous or quinoa following the instructions on the box. Add the garlic chives and season with salt and pepper.
Once the peppers are nice a soft serve with the couscous or quinoa and enjoy!
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