Tunisian Stuffed Peppers

🥘 Ingredients

• bell pepper
  2 unit
• black pepper
  1 tsp
• butter
  2 tbsp
• chickpeas
  15 oz
• dried apricots
  ¼ cup
• feta cheese
  2 oz
• jasmine rice
  ¾ cup
• olive oil
  2 tbsp
• salt
  1 tsp
• scallions
  2 unit
• sour cream
  2 tbsp
• tunisian spice blend
  1 tsp
• water
  ¾ cup

🍳 Cookware

• small bowl
• small pot
• baking sheet
• large pan

1. 

   1

   feta cheese chickpeas sour cream jasmine rice dried apricots scallions bell pepper tunisian spice blend salt black pepper olive oil butter water

   feta cheese: 2 oz, chickpeas: 15 oz, sour cream: 2 tbsp, jasmine rice: ¾ cup, dried apricots: ¼ cup, scallions: 2 unit, bell pepper: 2 unit, tunisian spice blend: 1 tsp, salt: 1 tsp, black pepper: 1 tsp, olive oil: 2 tbsp, butter: 2 tbsp, water: ¾ cup
2. 

   2

   Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve bell pepper lengthwise; remove stems and seeds. Trim and thinly slice scallions, separating whites from greens. Roughly chop dried apricots, if necessary. In a small bowl , combine sour cream, ¼ tsp tunisian spice blend, and a pinch of salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
3. 

   3

   In a small pot , combine jasmine rice, remaining dried apricots, ¾ cup water, half the remaining tunisian spice blend, and a big pinch of salt. Bring to a boil over medium-high heat, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to use.
4. 

   4

   While rice cooks, place bell pepper halves on a baking sheet and drizzle each with olive oil; rub to coat. Season generously with salt and black pepper, then arrange cut sides up. Roast on middle rack until slightly softened ⏱️ 15 minutes . Remove from oven to cool slightly.
5. 

   5

   Meanwhile, drain and rinse chickpeas; pat as dry as possible with paper towels. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chickpeas, scallion whites, remaining tunisian spice blend, and a big pinch of salt. Cook, stirring occasionally, until chickpeas are lightly browned ⏱️ 3 minutes . Turn off heat.
6. 

   6

   Fluff rice with a fork. Stir into pan with chickpeas along with ¾ of the feta cheese and 2 TBSP butter. Season generously with salt. Stuff each bell pepper half with as much filling as will fit. Return baking sheet to oven until stuffed peppers are tender ⏱️ 5 minutes . Cover pan with remaining filling to keep warm.
7. 7

   Divide remaining filling between plates; top with stuffed peppers. Drizzle with spiced crema. Sprinkle with scallion greens and remaining feta. Serve.