Tunisian Stuffed Peppers

Ingredients:

  • 4 Bell peppers
  • 4 scallions
  • 2 oz Dried Apricots
  • 8 Tablespoon sour cream
  • 2 Tablespoon Tunisian Blend (recipe at bottom)
  • 1 Cup Jasmine Rice
  • 1 can Chickpeas
  • 1 cup Feta Cheese

Directions:

  1. Prep & Make Crema. Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve bell peppers lengthwise; remove stems and seeds. Trim and thinly slice scallions, separating whites from greens. Rough chop apricots, if necessary. In a small bowl, combine sour cream, 1/2 tsp Tunisian Spice, and salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
  2. Cook Rice. In a small pot, combine rice, apricots, 1 1/2 cups, half the remaining Tunisian Spice (You’ll use the rest later), and a big pinch of salt. Bring to a boil over medium-high heat, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
  3. Roast Peppers. While rice cooks, place bell pepper halves on a baking sheet and drizzle each with olive oil; rub to coat. Season generously with salt and pepper, then arrange cut sides up. Roast on middle rack until lightly softened, 15-17 minutes (you’ll stuff them then). Remove from oven to cool slightly.
  4. Start Filling. Meanwhile, drain and rinse chickpeas; pat as dry as possible with paper towels. Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add chickpeas, scallion whites, remaining Tunisian Spice, and a big pinch of salt. Cook, stirring occasionally, until chickpeas are lightly browned, 3-4 minutes. Turn off heat.
  5. Finish Filling & Stuff peppers. Fluff rice with a fork. Stir into pan with chickpeas along with 3/4 of the feta and 3 TBSP butter. Season generously with salt. Stuff each bell pepper half with as much filling as will fit. Return baking sheet to oven until stuffed peppers are tender, 5-7 minutes. Cover pan with remaining filling to keep warm.
  6. Serve. Divide remaining filling between plates; top with stuffed peppers. Drizzle with spiced crema. Sprinkle with scallion greens and remaining feta. serve

Tunisian Blend

  • 2 parts cumin
  • 2 parts garlic powder
  • 1 part ground coriander
  • .25 parts ground allspice
  • .25 parts chili flakes

Sesame Noodles

Ingredients:

  • 1 pound uncooked pasta (I used whole wheat spaghetti)
  • 1/4 cup soy sauce (I use low sodium)
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon toasted sesame oil
  • 1 teaspoon ground ginger
  • 1/2 chili garlic sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly-cracked black pepper
  • 1/2 cup thinly-sliced green onions
  • optional toppings: toasted sesame seeds, extra green onions, extra black pepper

Directions:

  1. Cooking pasta al dente according to package instructions in a large stockpot of generously-salted water.
  2. Meanwhile, as the pasta is cooking, whick together the soy sauce, rice vinegar, sesame oil, groun ginger, chili garlic sauce, garlic powder and black pepper together in a bowl until combined.
  3. Once the pasta is ready, drain it. Then immediately toss the pasta with the sauce and green onions until combined.
  4. Serve warm or cold, sprinkle with your desired toppings. Or transfer to a sealed container and refrigerate for up to 4 days.

~Recipe courtesy of gimme some oven