A medley of chickpeas and tomato is seasoned with cumin and parsley to take you straight to falafel land.
Think of it as the secret sauce.
Use the tip of a paring knife to remove the seeds and membranes.
Photo:Greg Dupree, Prop Stylist: Julia Bayless , Food Stylist: Emily Nabors Hall
This recipe was developed by Melissa Gray.
Arrange peppers, cut side up, in a 13-by-9-inch baking dish.
Sprinkle with 1/2 teaspoon salt.
Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes.
Remove skillet from heat.
Stir in chickpeas, tomato, parsley, cumin, and 1 teaspoon salt until combined.
Using the back of a spoon, mash about 1/4 of chickpeas to thicken mixture.
Divide mixture among peppers.
Bake until peppers are tender, about 30 minutes.
(Whisk in 1 tablespoon water if mixture is too thick to drizzle.)
Spoon tahini dressing over baked peppers.
Garnish with tomato and parsley.
Make-Ahead:Assemble and refrigerate this dish up to a day before baking.
Leftovers will keep in the fridge for up to 3 days.
2,000 calories a day is used for general nutrition advice.
