A Mediterranean-inspired stuffed pepper, packed full of sunshine flavors. These are best started off over a gentle heat so the peppers can begin to soften without charring too much.
Serves 3 to 6, depending on what else you are eating
- 3 large red bell peppers
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 14-ounce can chickpeas, drained and rinsed
- 2 cloves of garlic, crushed
- 6 cherry tomatoes, quartered
- 1/2 cup black olives, chopped
- 1/2 cup sun-dried tomatoes, chopped
- A few sprigs of flat-leaf parsley, chopped
- Salt and freshly ground black pepper
- 3 tablespoons Greek yogurt
- 3 teaspoons harissa
- A little extra flat-leaf parsley, chopped
Fire up your grill ready for direct or indirect grilling. If you are cooking in the oven, preheat it to 425 degrees F.
Slice the peppers in half through the stem, then scoop out and discard the seeds and core. Line them up on a plate or baking sheet so you can carry them easily to the grill.
Set a frying pan over a medium-low heat, add the oil and onion, and fry for a good 15 minutes, or until softening and lightly caramelized. Transfer to a bowl and stir in the chickpeas, garlic, tomatoes, olives, sun-dried tomatoes, and parsley. Season with a little salt and a good grind of pepper. Spoon the filling into the peppers, pushing it well into the corners.
Carefully transfer the stuffed peppers to the grill, or into the oven on a tray, and cook for 30–40 minutes, until the peppers are lightly charred and soft to the touch. Start them off indirectly until they begin to soften, then slide them directly above the fire to finish off chargrilling. If you are cooking over a gas grill, start off over a lower flame and gradually increase the heat as the peppers begin to soften.
Once the peppers are cooked, transfer them to a plate. Top each with a dollop of yogurt, a little harissa, and an extra sprinkle of parsley and serve while hot.
Recipe excerpted with permission from “Charred” by Genevieve Taylor. Published by Quadrille.