Chickpea and Feta Stuffed Peppers
Sweet roasted peppers hold a hearty filling of chickpeas, rice, tomatoes and tangy feta seasoned with garlic and oregano.
15 min
Prep
95 min
Cook
4
Serves
510
Calories
Macros · per serving
21g protein
66g carbs
19g fat
Ingredients
For 4 servings
- 4 bell pepper
- 480 g canned chickpea
- 85 g white rice
- 200 g feta
- 200 g canned diced tomato
- 2 clove garlic
- 1 tbsp olive oil
- 1 tsp dried oregano
- 0.25 tsp salt
- 0.25 tsp black pepper
Instructions
- 1
Choose four large, squat peppers, about 250 g each, and feta labeled suitable for vegetarians. Halve the peppers lengthwise and remove the seeds and cores. Rub the olive oil over their inner and outer surfaces. Drain and rinse the chickpeas; the listed 480 g is their drained weight. Finely chop the garlic and crumble the feta.
- 2
Cook the white rice on the hob according to the package directions. In a bowl, lightly mash about one-quarter of the chickpeas with a fork. Add the remaining chickpeas, cooked white rice, tomatoes with their juice, garlic, oregano, salt, black pepper and 150 g feta. Break up any rice clumps and mix thoroughly. Reserve the remaining 50 g feta for topping.
- 3
Preheat the air fryer to 180°C/356°F for 3 minutes. Arrange four pepper halves cut-side up in a single layer with gaps between them. Air-fry at 180°C/356°F for 7 minutes, rotating their positions front to back after 4 minutes. Leave the other four halves for the second batch.
- 4
Carefully divide half the filling among the softened pepper halves, pressing it gently into the cavities and making only a slight mound. Air-fry at 180°C/356°F for 20–25 minutes, rotating their positions after 10 minutes. Check the center of each filling with a food thermometer: it must reach 74°C/165°F. If necessary, continue at the same temperature in 3-minute intervals until it does.
- 5
Scatter 25 g of the reserved feta over this batch. Air-fry at 180°C/356°F for 3 minutes, until lightly golden. Carefully transfer the stuffed peppers to a serving dish and cover to retain heat while the second batch cooks.
- 6
Cook the remaining four pepper halves at 180°C/356°F for 7 minutes, rotating after 4 minutes. Add the remaining filling and air-fry at 180°C/356°F for 20–25 minutes, rotating after 10 minutes and checking that every filling reaches 74°C/165°F; extend in 3-minute intervals if needed. Add the remaining 25 g feta and cook at 180°C/356°F for 3 minutes.
- 7
Serve two stuffed pepper halves per person. Allow approximately 80 minutes for preheating, loading and cooking both batches.
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