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Falafel Stuffed Red Peppers

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Cook Time 1 hour 20 minutes
Servings 2 Serving
Calories 367 kcal

Ingredients
 

  • 2 cups (305g) Chickpeas, cooked, drained and rinsed - About ¾ of a 15-oz can
  • 4 (12g) Garlic Cloves, minced - About 1 small head of garlic
  • 2 cups (85g) Basil Leaves, chopped - About 1 large bunch
  • 1 cup (60g) Parsley, chopped - About 1 medium bunch
  • ¼ tsp (1g) Black Pepper - Available in spice jars
  • 4 cups (600g) Red Bell Pepper, leave whole to stuff - About 5 medium red bell peppers
  • 2 tsps (10g) Tahini - Available in 15-oz jars
  • ½ cup (120g) Lemon Juice - Juice of about 3 large lemons
  • ¼ cup (2g) Fresh Dill - About 1 small bunch
  • ½ cup (120g) Water

Instructions
 

  • Preheat oven to 400ºF.
  • Combine chickpeas, garlic, basil, parsley, and black pepper together in a food processor. Blend until you achieve a smooth consistency.
  • Slice bell peppers in half and carve out the seeds. Fill each half evenly with the falafel mixture. Place on a baking sheet lined with parchment paper. Bake in the oven for 50 minutes.
  • Meanwhile, create your tahini dill sauce by combining tahini, lemon juice, dill and water in the food processor. Pulse until smooth. Transfer into a jar and set aside.
  • Remove peppers from the oven. Let cool for 5 minutes then drizzle with tahini dill sauce. Enjoy!

Nutrition

Calories: 367kcalCarbohydrates: 64gProtein: 17gFat: 8.4gFiber: 16g