EIWITRIJK RECEPT · FASE 2 · DINER

Stuffed peppers with chicken and chickpeas

Roasted peppers stuffed with chicken and chickpeas, a Phase 2 oven dish with a touch of pulses.

45 min totaal 4 porties 390 kcal p.p. 35 g protein

These stuffed peppers are a feast for the eye and the taste buds. Sweet pepper halves are generously filled with spicy chicken, chickpeas and tomato, and baked with a layer of melted cheese until golden brown. Straight from the oven to the table, with a sprinkle of fresh coriander, they fill the kitchen with a warm, spicy aroma.

From Phase 2 onwards, you can carefully add pulses, and this protein-rich dish makes grateful use of that. The chicken mince provides a solid serving of protein that keeps you satisfied for longer, whilst the chickpeas bring a modest amount of carbohydrates and extra fibre. The pepper itself is light and fibre-rich, making this a balanced dish that fits seamlessly into your protein diet.

Lovely with a spoonful of low-fat yoghurt or low-carb tzatziki on the side, or a fresh cucumber and red onion salad. A bit more coriander and a squeeze of lime elevate the spicy character to a higher level.

Zo maak je het

  1. Preheat the oven to 200 degrees and place the pepper halves in a baking dish.
  2. Fry the onion, garlic and chicken mince until crumbly with cumin powder.
  3. Add the chickpeas and tinned tomatoes and simmer for 5 minutes.
  4. Fill the pepper halves generously with the chicken mixture.
  5. Sprinkle with cheese and bake for 25 minutes until the peppers are tender.
  6. Garnish with fresh coriander and serve.

Bewaren

Store the stuffed peppers covered in the fridge and eat within two to three days. Reheat in the oven or microwave until warmed through.

Variatietips

Swap the chicken mince for turkey or beef mince, or use white beans instead of chickpeas. A pinch of smoked paprika or chilli gives a spicier result.

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