PEPPER BOATS: ALL ABOARD, RICE AND CHICKPEAS!

Cuisine: Mediterranean · Course: Main course

The peppers soften first; rice, chickpeas and tomato follow. Two stages in the oven turn four pepper halves into little boats ready for the table, in this original CHIARA! recipe.

Your shopping list

Two medium peppers, about 400 g before trimming; 200 g cooked rice; 240 g cooked, drained chickpeas; 150 g passata; 20 g extra-virgin olive oil; 1 g dried oregano; 1 g salt. You need a baking dish, bowl and oven. Allow roughly fifteen minutes’ preparation and forty minutes’ cooking.

Peppers first

Heat a conventional oven to 190°C. Wash and halve the peppers lengthways, removing seeds and membranes. Arrange the four halves cavity upwards and dress with 10 g oil. Bake twenty minutes, then check with a fork. Give them longer if still very firm.

Time to fill!

Mix rice, chickpeas, passata, oregano, salt and the remaining 10 g oil. Divide between the halves. Bake about twenty minutes more until filling and vegetables are hot and the peppers have your preferred texture.

Previously cooked rice must have been stored correctly: an oven cannot make rice left at room temperature safe.

Always read packaging

Check packaging and possible cross-contamination when cooking for someone with allergies. If you add cheese or other ingredients, check their allergens too.

Cool leftovers quickly following rice-specific guidance. Do not leave these little boats on the table all evening!

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Estimated nutrition per serving

About 405 kcal · Protein 12.9 g · Carbohydrate 56 g · Fat 13.6 g.

Based on 328 g edible peppers from 400 g whole peppers (82% yield), already cooked rice and boiled, drained chickpeas. Estimated values per serving. All listed oil is included. Spices, herbs, optional garnishes and unmeasured citrus juice are excluded. Values vary with brands, substitutions and actual quantities.

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