Stuffed peppers with minced beef & chick peas

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   For the hummus chickpeas in a sieve rinse cold and drain. Wash the coriander, shake dry and remove the leaves. Blend 6 tbsp. oil and coriander finely with a hand blender. Season to taste with salt and pepper.

2. 2

   Peel and finely chop 1 clove of garlic. 1⁄3 of the chickpeas, garlic and 2-3 tablespoons of tahini with a hand blender until creamy. Season to taste with salt, pepper, cumin and lime juice. Arrange the hummus in a bowl, drizzle with coriander oil or stir in as a swirl.

3. 3

   For the sesame yoghurt, peel 1 clove of garlic and chop very finely. Stir yoghurt, garlic and 2 tablespoons of tahini until smooth. Season with salt and pepper. Keep cool until serving.

4. 4

   For the chopping mass, wash parsley, shake dry, pluck off leaves and chop coarsely. Peel and finely dice onions. Heat 2 tablespoons of oil in a frying pan. Fry the minced meat until crumbly. Fry onions for about 1 minute.

5. 5

   Add the chunky tomatoes and juice, bring to the boil briefly. Season well with salt, pepper and 1-2 tsp. cumin. Mix minced meat mix, rest of chickpeas, parsley and harissa in a large bowl. Season again with salt, pepper and cumin.

6. 6

   Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line baking tray with baking paper. Cut the peppers in half lengthwise, remove seeds, wash and pat dry. Fill the chopping mass into the pepper halves and place on the baking tray.

7. 7

   Bake in a hot oven for about 20 minutes. Remove the peppers from the oven. Serve with hummus and sesame yoghurt.