Stuffed Peppers with Chickpeas, Goat Cheese, and Herbs | America's Test Kitchen

Ingredients

• 1/2 cup extra-virgin olive oil , plus extra for drizzling
• 6 (7- to 8-ounce) bell peppers
• Salt and pepper
• 1 (15-ounce) can chickpeas , rinsed
• 7 ounces baguette , cut into 1/2-inch pieces (4 cups)
• 8 garlic cloves , minced
• 1/4 teaspoon red pepper flakes
• 8 scallions , sliced
• 1/4 cup minced fresh parsley
• 1/4 cup minced fresh basil
• 3 tablespoons capers , chopped
• 1 tablespoon grated lemon zest plus 1 tablespoon juice
• 6 ounces goat cheese , crumbled (1 1/2 cups)