Stuffed peppers are a classic vegetarian entree, maybe a bit less popular these days, but a common dish nonetheless. It’s definitely a dish I’ve been served on more then one occasion, typically filled with 90% rice, 10% cheese. The problem with this is 1) they are so not filling, one pepper and I’m still hungry, 2) they’re boring like that, and 3) of course it’s not vegan friendly–I’m not sure what I would have been served if I had been vegan at the time, a pepper filled with rice only? This recipe for chickpea and couscous stuffed red bell peppers are everything I wished those sad peppers were. They are filling and healthy and packed with flavor. Perfect for the vegans in your life or for your meatless Monday dinner….
I spent too long thinking about how to share these recipes. Because while they are really good together, they are also excellent on their own. And I worried that if I shared them in the same post I’ll get people thinking that if they’re trying one they HAVE to try the other.
I rarely repeat recipes. It’s not that I don’t like to eat the same things over and over again, because I do. But there are too many new dishes to try, not enough meals in a day, days in a year. And I love eating leftovers, so typically cook in quantities that last us for lunches for a few days, which is almost the same thing as cooking a dish over and over again (right?). That’s not to say there aren’t things I make semi-regularly, but I like to do variations and generally switch things up.
But these chickpea pizza balls. So versatile, so pantry friendly, so delicious. I whipped them up originally to make meatball subs after baking some hoagie-style rolls. Then a couple weeks later I made them again and threw them on a pizza. I made them for a spaghetti and chickpea balls dinner. A bit after that I made them to stuff into some freshly baked pretzel rolls. If I want to eat them that regularly in a few months, maybe you will too….
2016 was a big year for me. I got married to the best person, quit my job, went on a month long honeymoon-adventure road tripping across South Africa and Namibia (clocking in around 4,000 miles), came back, sold our home in Chicago, packed up and downsized our things (because, omg, the rent here), put our dog and cat and a few changes of clothes in our cars and moved to Washington, DC, putting in an extra 700 miles of driving.
We moved for my husband’s work, and I took the opportunity to have an early life career crisis, or rather, continue the one I’d been having internally for the past couple of years. Taking advantage of my newly found free time, I have found myself focusing in on my love and passion for food. I want my cooking to take a more purposeful and serious role in my life and I want to share it with others….