Tunisian Stuffed Peppers
with Chickpeas, Apricots, and Feta Cheese
Tunisian Stuffed Peppers
Sweet apricots, creamy feta, and hearty chickpeas fill tender peppers in this fragrant North African-inspired bake, balancing savory, tangy, and gently spiced flavors.
Ingredients
For 2 servings
- 2 unit Bell Pepper
- 13.4 ounce Chickpeas
- 1 ounce Dried Apricots
- ½ cup Feta Cheese
- ½ cup Jasmine Rice
- 2 unit Scallions
- 4 tablespoon Sour Cream
- 1 tablespoon Tunisian Spice Blend
Additional Ingredients
- 2 tablespoon Butter
- 6 teaspoon Olive Oil
- Pepper
- Salt
African
PDF
DifficultyEasy
Total Time40m
Calories890
Protein20g
Carbs93g
Fat43g
Tags:
VeggieFiber Smart
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free, swap the feta and sour cream for a tangy plant-based cheese or plain non-dairy yogurt. If you avoid allium or want a milder finish, leave out the scallions and use extra herbs or a squeeze of lemon for brightness.
What to serve with it
Serve with a crisp cucumber-tomato salad or lemony greens to balance the sweet, spiced filling. Warm flatbread or pita also works well for scooping up every bite and making the meal feel more substantial.
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