Elevate Your Dinner Game: Falafel & Feta Stuffed Peppers Recipe
Stuffed peppers have long been a go-to comfort dish, but what if we could turn up the flavor dial a few notches? Enter the Falafel & Feta Stuffed Peppers — a delightful fusion that brings together the best of Mediterranean flavors with the comforting familiarity of stuffed peppers.
At the heart of this recipe lies the irresistible falafel. These crisp, golden-brown spheres, typically made from chickpeas or fava beans, are a staple in Middle Eastern cuisine. Known for their savory blend of herbs and spices, falafels bring a burst of flavor that transforms the ordinary into the extraordinary.
Creating the perfect falafel requires a thoughtful selection of ingredients. From chickpeas and fresh herbs to aromatic spices like cumin and coriander, each component plays a crucial role in the symphony of flavors. Mastering the art of falafel-making sets the stage for the culinary adventure that follows.
Now, let’s talk about the cheese that takes this dish to the next level — feta. What’s a Mediterranean fusion without a generous sprinkle of feta? The crumbly, tangy goodness of feta intertwines with the boldness of falafel, creating a melange of textures and tastes that dance on your palate. It’s a marriage made in culinary heaven.
Choosing the right peppers is KEY. Select vibrant bell peppers in an array of colors. The sweetness of the peppers provides the perfect counterpoint to the savory falafel-feta filling.
These Falafel & Feta Stuffed Peppers fuse the essence of the Mediterranean with a beloved classic. Perfect for a family dinner or a gathering of friends, these stuffed peppers redefine the art of flavor fusion. So, gather your ingredients, preheat the oven, and let the magic unfold in your kitchen.
Check out my other recipes here.
Falafel & Feta Stuffed Peppers
Author: Micah Siva
Serves: 6
Ingredients
- 3 bell peppers, cut in half vertically, seeds and stems removed
- 2, 15-oz cans garbanzo beans, drained and rinsed
- 3 cloves garlic, peeled
- ¼ large yellow onion, peeled and roughly chopped
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1 teaspoon lemon zest
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon red chili flakes
- ¼ teaspoon cardamom
- ½ teaspoon kosher salt
- 1 cup crumbled feta cheese, divided
- 4 tablespoons olive oil, divided
- 2 teaspoons sesame seeds
- Tahini, to serve
- Lemon wedges, to serve
- Preheat the oven to 425F. Place the bell peppers, cut side up in a 9×13-inch baking dish.
- Add the garbanzo beans, garlic, onion, parsley, cilantro, cumin, coriander, red chili flakes, cardamom, and kosher salt.
- Pulse until it resembles small pebbles – do not blend until smooth, you want some texture in this mixture.
- Remove the garbanzo bean mixture and transfer to a large bowl. Add ½ cup of the crumbled feta cheese, mixing to combine.
- Drizzle 2 tablespoons of oil into the peppers. Fill the peppers with the bean mixture, and top with remaining feta cheese, drizzling with olive oil and sesame seeds.
- Bake for 25 to 30 minutes, or until the peppers are tender.
- Drizzle with tahini and serve with lemon.