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

Name: Stuffed Peppers with Chickpeas, Goat Cheese, and Herbs | America's Test Kitchen
Total time: 90 min
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)

www.americastestkitchen.com

Traditional stuffed peppers can be heavy, meat-filled meals. We wanted a fresher, lighter version for summertime.

Keywords

Side Dishes
Vegetables
Beans
Cheese

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe: