Irresistible Spanish Stuffed Peppers with Rice & Chickpeas
These Spanish Stuffed Peppers with Rice & Chickpeas are packed with flavors, easy to make and made with simple everyday ingredients.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 green bell peppers
- 2 red bell peppers
- 2 tbsp extra virgin olive oil (30 ml)
- 1/2 onion
- 4 cloves garlic
- 1 tsp sweet smoked Spanish paprika (2.30 grams)
- 1/2 cup tomato sauce (110 grams)
- 1 cup uncooked round rice (200 grams)
- 1 1/4 cups canned chickpeas (290 grams)
- 3 cups vegetable broth (710 ml)
- 1/4 tsp saffron threads (.17 grams)
- 3 cage-free organic eggs
- 1/4 cup finely chopped parsley (16 grams)
- sea salt & black pepper
Instructions
- 1
Fill a stock pot 3/4 of the way with cold water and heat with a high heat
- 2
Cut the bell peppers in half lengthwise, cut off a little bit from the core and remove the seeds
- 3
Once the water comes to a boil add bell peppers into the stock pot and blanch them for 8 to 10 minutes, then remove them from stock pot and set aside
- 4
Once the bell peppers are cool enough to handle, pat them completely dry, then add them into a casserole dish in a single layer and season with sea salt, set aside
- 5
Add 3 cups vegetable broth into a stock pot (I used the same one and just drained the water from blanching the bell peppers), pinch in 1/4 tsp saffron threads and heat with a medium-high heat
- 6
At the same time heat a large fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil
- 7
After heating the olive oil for 2 minutes, add in 1/2 onion finely diced and 4 cloves garlic roughly minced, mix with the olive oil, after 3 minutes add in 1 tsp sweet smoked paprika and mix together, then add in 1/2 cup tomato sauce and simmer for 1 minute, the add in 1 cup uncooked round rice, 1 1/4 cups canned chickpeas (drained & rinsed), 2 tbsp finely chopped parsley and season with sea salt & black pepper, mix together until well combined, then add in the hot saffron infused broth, give it one final mix and simmer
- 8
Meanwhile, crack 3 eggs into a bowl, add in 2 tbsp finely chopped parsley and season with sea salt & black pepper, whisk together until well combined
- 9
After cooking the rice for 9 to 10 minutes and there is virtually no broth left in the pan, remove the pan from the heat, add the rice mixture into the reserved bell peppers, making sure to leave a little space on top for the egg wash, then add the egg wash over the rice, making sure it´s coating the entire surface of the bell peppers
- 10
Add the casserole dish into a preheated oven, bake + broil option 210 C - 410 F, after 10 minutes and the eggs are fully cooked through, remove from the oven, sprinkle with finely chopped parsley, enjoy!