Recipe: Moroccan Chickpea stuffed Bell Peppers

The name of this recipe might throw you, but the taste is awesome!

1 tsp. olive oil
1 medium fennel bulb chopped roughly (stalks and core discarded-about 1 1/2-2 cups)
1/8 tsp. sea salt
freshly ground black pepper to taste
1/2 cup red bell pepper, chopped
2 cups cooked chickpeas (garbanzo beans)
1 medium clove garlic, chopped
1 1/2 tbsp. apple cider vinegar
1/2 tbsp olive oil
2 tsp. freshly grated ginger (I keep mine in the freezer in a plastic bag and peel it and grate when needed)
1/2 tsp. sea salt
1/4 tsp. cumin
1/4 tsp paprika
1/8 tsp cinnamon
1/3-1/2 cup sliced green onions (I leave this out)
3-4 green bell peppers
1 cup cooked brown rice (I prefer short grain in this)

In a pan with an insert (drainer), bring about 1/2 cup of water to a boil and put your 3-4 green bell peppers in to blanch. This won't take long and you should watch them so they don't overcook and tear. (Blanching is good because it keeps the peppers crisp and sweet).

While the green bell peppers are blanching, in a skillet over medium heat, heat the teaspoon of oil listed first in the ingredient list. Add the fennel, salt, and pepper and cook for 5-6 minutes. Add the red bell pepper and cook for another 5 minutes or until fennel has softened. Remove from heat. In a food processor or blender, combine the chickpeas with the garlic, vinegar, olive oil, ginger, salt, cumin, paprika, and cinnamon and puree until the mixture is smooth (scrape down sides of bowl/jar as needed). Add the red bell pepper and fennel and puree till smooth. If mixture is still a little chunky, add a little water and puree till smooth. When smooth, empty into a bowl and stir in the cooked brown rice; combine well.

When bell peppers are blanched, take them out and drain them. Then stuff them with your chickpea mixture and enjoy. I usually have a side salad with this and it is tasty.