Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Peppers Stuffed with Chickpeas (Mahshi Flayfli Bil Hummus)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
12 medium-sized green peppers CHICKPEA AND RICE STUFFING: 4 tablespoons olive oil 6 spring onions, chopped
200g/7oz long-grain rice, cooked 425g/15oz can chickpeas, drained 4 tablespoons chopped flat-leaf parsley
2 medium tomatoes, peeled and chopped 1/2 teaspoon ground allspice salt and freshly ground black pepper
TOMATO SAUCE: 2 tablespoons olive oil 1 medium onion, grated 1 clove garlic, crushed
225ml/8 fl oz water 400g/14 oz can chopped tomatoes 3 tablespoons tomato puree
1 teaspoon sugar salt and freshly ground black pepper 2 tablespoons finely chopped flat-leaf parsley



1 Cut the tops from the peppers, trim and reserve. Discard the seeds and white membrane. Put the peppers into a large saucepan of boiling salted water for 5 minutes. Drain in a colander, then invert onto layers of kitchen paper and leave to drain.
2 FOR THE CHICKPEAS AND RICE STUFFING: Heat the oil in a frying pan. Add the spring onions and cook gently for 2-3 minutes. Remove from the heat, add the remaining stuffing ingredients and season to taste with salt and pepper.
3 Stand the peppers upright in an oiled baking dish and fill them loosely with prepared stuffing. Replace the tops of the peppers. Preheat the oven to 180 C/350 F/gas mark 4.
4 FOR THE TOMATO SAUCE: Heat the oil in small saucepan. Add the onion and garlic and cook gently for 5 minutes. Stir in the remaining sauce ingredients and bring to the boil.
5 Pour the tomato sauce over the peppers, cover with foil and bake for 45 minutes. Remove the cover and bake for 15 minutes, basting the peppers with the sauce if necessary to keep them moist. Serve hot.

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