Curried Chickpea, Potato, and Pea Stuffed Bell Peppers with Lemon-Cucumber Yogurt

BELL PEPPER INGREDIENTS

3 bell peppers, halved, membrane and seeds removed

1 can chickpeas, drained, rinsed, and patted dry

olive oil

1 yellow onion, thinly sliced

5 small new potatoes, cut into small cubes 

1/2 cup frozen peas 

1-2 big handfuls of spinach 

2 heaping teaspoons curry powder 

1 teaspoon cumin seed

heaping 1/4 teaspoon turmeric 

heaping 1/4 garlic powder

salt

pepper

lime juice

BELL PEPPER METHOD

1. Preheat oven to 400 degrees F.

2. Line a baking sheet with parchment paper and place halved bell peppers on baking sheet.

3. Brush peppers with oil and season with salt and pepper. Roast the peppers cut side up for 20-25 minutes or until tender and slightly blistered.

4. Bring a pot of water to boil and season with salt. Add in your cubed potatoes and cook until soft and tender. Drain.

5. In a pot, heat up oil. Add your sliced onion and sauté until golden. Add your curry powder, cumin seeds, turmeric, garlic powder, and pepper. Mix well and sauté for a couple of minutes.

6. Add in your potatoes and peas followed by the chickpeas. Stir and cook for a few minutes. Add your spinach. Season with salt and squeeze lime.

7. Stuff the chickpea mixture into the bell peppers and garnish with yogurt and cilantro.

LEMON-CUCUMBER YOGURT INGREDIENTS

persian cucumber, julienned with mandolin or grated with grater

greek yogurt

lemon juice

salt

pepper

LEMON-CUCUMBER YOGURT METHOD

1. In a small bowl, combine cucumber, yogurt, a squeeze of lemon, salt, and pepper. Mix.

2. Taste and adjust for seasoning.