Measurements

• 1 cup Chickpeas
• 4 Bell Peppers
• 1 Onion
• 2 cloves Garlic
• 1/4 cup Parsley (chopped)
• 1/4 cup Cilantro (chopped)
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Paprika
• 2 tbsp Lemon Juice
• 2 tbsp Olive Oil
• Salt to taste
• Black Pepper to taste
• 2 tbsp Tahini
• 2 Tomatoes

Preparation Method

• Preheat oven to 375°F (190°C).
• Cut the tops off the bell peppers and remove seeds.
• In a bowl, mash chickpeas until slightly chunky.
• Add onion, garlic, parsley, cilantro, cumin, coriander, paprika, lemon juice, olive oil, salt, and black pepper.
• Mix well.
• Stir in diced tomatoes.
• Stuff each bell pepper with the chickpea mixture.
• Place stuffed peppers in a baking dish.
• Drizzle with a little olive oil.
• Cover with foil and bake for 30 minutes.
• Remove foil and bake for an additional 10 minutes.
• Serve with tahini drizzled on top.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.