Greek Stuffed Peppers Recipe | Veggie Fest

Ingredients

• 4 bell peppers (any color) or 4 to 6 poblano (or Anaheim) chili peppers
• 2 cups cooked basmati rice
• ⅓ cup currants or chopped raisins
• ⅓ cup minced onions
• 2 tablespoons chickpea flour or ¼ cup dried breadcrumbs
• 1 tablespoon dried or 3 tablespoons fresh parsley
• 1 tablespoon dried or 3 tablespoons fresh mint
• 1 tablespoon lemon juice
• ½ teaspoon cinnamon
• salt and pepper to taste
• 1 tablespoon olive oil
• ⅓ cup tahini
• 2 to 3 tablespoons freshly squeezed lemon juice
• 2 cloves garlic, minced
• Water to thin