Baked red bell peppers with chickpeas and cous-cous

This recipe brings our the most flavors out of only few ingredients. Maybe we could call it “stuffed bell peppers for lazy people”.

For 4 very hungry or 6 people as a side-dish; Very simple; 20 min of prep + 30 min in the oven

6 red bell peppers; halved and cleaned
2 tablespoons of oil
2 onions
2 teaspoons of turmeric
2 teaspoons of smoked paprika
400 g cooked chickpeas
400 g cooked cous-cous
Salt

For the sauce:

300 ml tomato sauce
1 tablespoon of olive oil
Black pepper, salt, oregano, chilli

1. Start preheating the oven on 220ºC (grill option on). Put red bell peppers on the baking tray with skin facing up. Bake 7-10 minutes or until the skin starts to get black spots. Then take it out of the over, turn the bell peppers around and bake on the other side for 7-10 minutes.
2. Meanwhile cook onion on oil in a pan. Add turmeric and smoked paprika. If the onion sticks to the pan stir in 3 tablespoons of water. Add chickpeas, cous-cous and salt.
3. Mix ingredients for the sauce in a bowl.
4. Put the cous-cous and chickpeas mixture on bell peppers. Top with the sauce. Bake for another 12 minutes on 200ºC (grill option off).
5. Serve right away or cooled down.

Wise-ass corner

Dish is a good side dish of a big bowl of salad. 

You can also use rice instead of cous-cous. 

You don’t need to put the mixture nicely into the bell peppers, because they will get flat due to the roasting anyway. Just add the mixture evenly in the platter.