Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 cup cooked chickpeas
- 1 eggplant, sliced into rounds
- 1/4 cup tahini
- 1/4 cup lemon juice
- 2 garlic cloves, minced
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
3. In a mixing bowl, combine the cooked quinoa, cooked chickpeas, sliced eggplant, tahini, lemon juice, minced garlic, chopped parsley, chopped mint, salt, and pepper. Mix well.
4. Spoon the mixture into the bell peppers, filling them to the top.
5. Drizzle olive oil over the stuffed peppers.
6. Bake in the preheated oven for 30-35 minutes, or until the peppers are tender and the filling is heated through.
7. Serve hot, garnished with additional parsley and mint.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 43g
Protein: 12g
Fiber: 12g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Chickpeas can be substituted with white beans or lentils.
- Eggplant can be substituted with zucchini or mushrooms.
- Tahini can be substituted with almond butter or peanut butter.
- Parsley and mint can be substituted with cilantro or basil.
Variations:
- Add diced tomatoes or roasted red peppers to the filling mixture.
- Top the stuffed peppers with crumbled feta cheese or sliced olives.
- Serve the stuffed peppers with a side of hummus or tzatziki sauce.
Tips and tricks:
- To make the eggplant slices tender, sprinkle them with salt and let them sit for 10-15 minutes before cooking.
- Use a spoon to remove the seeds and membranes from the bell peppers to avoid damaging the pepper.
- If the filling mixture is too dry, add a splash of water or vegetable broth to moisten it.
Storage instructions:
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens or with a side of roasted vegetables.
Garnishes:
Garnish with additional parsley and mint.
Pairings:
Pair with a crisp white wine or a cold beer.
Suggested side dishes:
Serve with a side of hummus, tzatziki sauce, or a Greek salad.
Troubleshooting advice:
- If the peppers are not tender after baking, cover the baking dish with foil and bake for an additional 10-15 minutes.
- If the filling mixture is too wet, add more cooked quinoa or chickpeas to absorb the excess liquid.
Food safety advice:
- Make sure the peppers are fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Sabich is a popular Israeli street food that typically consists of pita bread stuffed with fried eggplant, hard-boiled eggs, hummus, tahini sauce, and Israeli salad.
Flavor profiles:
Savory, nutty, and slightly tangy.
Serving suggestions:
Serve hot as a main dish or as a side dish.
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Region: Israeli