Recipe by @Zarskitchen
200g Oddpods Chickpeas cooked
200g Oddpods Gungo split peas cooked (or omit and double chickpeas)
350g Brown rice cooked (about 1-1.5 cups when cooked)
300g Brussel sprouts shaved
1 Onion – chopped fine
6 Garlic cloves – crushed
Salt and pepper
Spicy Harissa tomtato sauce:
2 Tins chopped tomatoes
6 Garlic cloves crushed
1 Onion chopped fine
2 Red chillis chopped fine
2 tbsp Harissa Paste
¼ tsp Cumin powder
¼ tsp Hot Smoked Paprika
1 tsp Salt
¼ tsp Pepper
¼ tsp Chilli flakes
1 tbsp Lemon juice
1 tsp pomegranate molasses
Small handful parsley chopped
80g Feta cheese crumbled
- Preheat the oven to 200 C
- Prepare the peppers by slitting them down the side, keeping both the top and bottom intact, remove any seeds.
- Drizzle some olive oil on the peppers and season with salt and pepper. Set aside
- To make the stuffing – heat a saucepan on medium-high heat with a little olive oil and sauté the onion and garlic until soft and golden.
- Add the Brussel sprouts and cook for a further 5 minutes until soft. Add the spinach, chickpeas, and gungo split peas and cook until it is all heated through and the spinach is wilted.
- Add the brown rice to the pan, combine well and season with salt and pepper, taste and adjust seasonings, set aside to cool a little
- To make the sauce – heat a saucepan on medium-high heat with a little olive oil and sauté the onion and garlic until soft and golden.
- Add the rest of the sauce ingredients and heat through until bubbling; turn the heat down to a simmer, and put the lid on for 10 minutes to let the flavours develop.
- Taste the sauce and adjust the seasoning to your liking
- Pour the harissa tomato sauce into the bottom of the baking dish, set aside
- Using a small spoon fill the peppers with the rice mixture without pressing down too much, so there is room for it to expand, lay stuffed peppers on top of the tomato sauce so they fit snugly in the dish
- Cover with a sheet of foil and bake in the preheated oven for about 45 minutes
- Remove the foil, sprinkle feta over the top and continue to bake for 15 minutes or until the peppers are soft and have browned slightly
- Serve hot with a sprinkling of fresh chopped parsley and a drizzle of olive oil