Ratzfatz stuffed peppers with minced meat and chickpeas

Name: Ratzfatz stuffed peppers with minced meat and chickpeas
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Peppers (e.g. yellow and red); 1 can(s) (425 ml each) Chickpeas; 2 Garlic cloves; 2 Onions; 3 TABLESPOONS Olive oil; 500 g minced beef; 1/2 bunch Parsley; 1 can(s) (425 ml each) chunky tomatoes; 1 TABLESPOON Harissa (Arabic spice paste; tube); 7-10 Tbsp salt, pepper, ground cumin

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

While the paprika is cooking in the oven, the minced meat is roasted - this not only saves time, but also provides great roasting aromas. Uncomplicated and so delicious!

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Peppers (e.g. yellow and red)
1 can(s) (425 ml each) Chickpeas
2 Garlic cloves
2 Onions
3 TABLESPOONS Olive oil
500 g minced beef
1/2 bunch Parsley
1 can(s) (425 ml each) chunky tomatoes
1 TABLESPOON Harissa (Arabic spice paste; tube)
7-10 Tbsp salt, pepper, ground cumin

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Halve the peppers, remove seeds, wash and place on a baking tray. Bake in a hot oven for 15-20 minutes.
2
Rinse and drain the chickpeas. Peel garlic and onions and chop finely. Heat the oil in a large pan. Fry the minced meat in it until crumbly. Fry the onions and garlic briefly.
3
Wash parsley, shake dry, chop. Mix with chickpeas, tomatoes and harissa and bring to the boil. Season with salt, pepper and cumin. Fill the minced meat into the peppers. Serve with tzatziki and flat bread.