This is a great tasty dish that screams colour and freshness, it works well as the main showstopper served with flatbreads, or as part of a meal as a side. This can also be cooked outside or indoors in your conventional oven.
GRILLED STUFFED PEPPERS WITH CHICKPEAS, TOMATOES AND OLIVES SERVED WITH HARISSA YOGHURT
3 X Large red peppers
2 TBSP olive oil
1 X Large onion, finely chopped
400G Can of chickpeas, drained and rinsed
2 X Cloves of garlic, crushed
6 X Cherry tomatoes, quartered
60G Olives of your choice, chopped
60G sun-dried tomatoes, chopped
Few sprigs of flat leaf parsley, chopped
Salt and ground black pepper
3 TBSP Greek Yoghurt
3 TSP Harissa
A little extra flat leaf parsley, chopped
Serve 3-6 depending on what you are eating with the dish.
1. Fire up your BBQ ready for direct or indirect grilling.
If you are cooking in the oven, preheat to 200 degrees C, the same for an outdoor oven.
2. Slice the peppers in half through the stem, scoop out and discard seeds and core.
Line them up on a plate or baking sheet so you can carry them to the BBQ
3. Set a frying pan over a medium-low heat, add oil and onion, fry for a good 15 minutes, or until softened and lightly caramelised. Transfer to a bowl, stir in the chickpeas, garlic, tomatoes, olives, sun dried tomatoes and parsley. Season with a little salt and black pepper. Spoon the filling into the peppers, pushing it well into corners.
4. Carefully transfer the stuffed peppers to the grill or into the oven on a tray. Cook for 30-40 minutes until peppers are lightly charred and soft to touch. Start them off indirectly until they begin to soften, then slide them directly above the fire to finish off chargrilling. if cooking over a gas BBQ, start off over a lower flame and gradually increase the heat as the peppers begin to soften.
Once peppers are cooked, transfer them to a plate. Top each with a dollop of yogurt, a little harissa and an extra sprinkle of parsley and serve while hot.
Recipe inspired by Genevieve Taylor