Indian Stuffed Peppers

Garam Masala-Spiced Chickpeas, Peas & Carrots

A unique spin on a healthy and delicious recipe! These stuffed peppers are fragrant and bright with the flavors of Momma T's Garam Masala.

Stuffed Bell Peppers using MommaT's Garam masala

INGREDIENTS (Serves 4)

• 4 green or Red bell peppers

• 2 carrots

• 2 yellow onion

• 2 bunch parsley

• 1 cup Basmati Rice

• 8 oz peas

• 2 cans chickpeas

• 4 tablespoons olive oil

• Salt + pepper

• 1 tablespoons of Momma T's Garam Masala

HARDWARE: Baking Sheet, Strainer, Peeler, Pan

Instructions

[1] Preheat oven to 350 degrees. Halve and core the bell peppers. Drizzle the halves with 1 tablespoon olive oil total, then season with salt and pepper. Place on a baking sheet and roast for 20 minutes, or until softened and beginning to brown. Set aside.

[2] Meanwhile, halve, peel, and chop the onion. Peel and finely chop the carot. Chop the parsley, keeping the leaves and stems separate. Drain and rinse the chickpeas.

[3] Heat 1 tablespoon olive oil in a medium pan over medium heat. Add the onion, the carrot and the parsley stems and season with salt and pepper. Cook, tossing, for 5 minutes, until softened.

[4] Add the Momma T's Garam Masala to the pan and cook for 30 seconds, until fragrant. Stir in the rice, season with salt and pepper, and cook for about 1 minute, to lightly toast.

[5] Add 1 1/4 cups water, bring to a boil, reduce to a simmer, and cover. Cook for 15 minutes, stirring occasionally, until rice is tender.

[6] Once the rice is just tender, stir in the peas, chickpeas and half the parsley leaves. Taste and season with salt and pepper. Cook for about 3 minutes, until peas and chickpeas are warmed through.

[7] Remove the baking sheet from the oven, then stuff the roasted peppers with the rice mixture and garnish with remaining parsley leaves. Enjoy!