Peppers filled with chickpea puree

Ingredients for 2 servings:

• 2 red bell peppers
• 2 yellow bell peppers
• 1 can chickpeas (drained weight 450 g)
• 2 tbsp orange juice
• 2 tbsp olive oil
• 1 large garlic clove(s), crushed
• 1 pinch(s) paprika powder, hot
• Salt
• 100 g tomatoes, dried, pickled, chopped
• 1 tsp olive oil for the baking dish
• Lemon pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Puree the chickpeas with orange juice, olive oil, garlic, and spices (best done with a hand blender). Finally, mix in the chopped sun-dried tomatoes. Preheat the oven to 200°C. Grease a baking dish with 1 teaspoon of olive oil. Wash the peppers, cut off one top, and remove the seeds and white membranes. Fill the peppers with the puree and place in the dish. Bake in the preheated oven on the middle rack for approximately 20 to 30 minutes, depending on the size and thickness of the peppers. Delicious either on its own or with bulgur wheat. Note: This recipe serves two as a main course and four as an appetizer.