Irresistible Spanish Stuffed Peppers with Rice & Chickpeas Recipe (2024)

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• 2green bell peppers
• 2red bell peppers
• 2tbspextra virgin olive oil30 ml
• 1/2onion
• 4clovesgarlic
• 1tspsweet smoked Spanish paprika2.30 grams
• 1/2cuptomato sauce110 grams
• 1cupuncooked round rice200 grams
• 1 1/4cupscanned chickpeas290 grams
• 3cupsvegetable broth710 ml
• 1/4tspsaffron threads.17 grams
• 3cage-free organic eggs
• 1/4cupfinely chopped parsley16 grams
• sea salt & black pepper

1. Fill a stock pot 3/4 of the way with cold water and heat with a high heat

2. Cut the bell peppers in half lengthwise, cut off a little bit from the core and remove the seeds

3. Once the water comes to a boil add bell peppers into the stock pot and blanch them for 8 to 10 minutes, then remove them from stock pot and set aside

4. Once the bell peppers are cool enough to handle, pat them completely dry, then add them into a casserole dish in a single layer and season with sea salt, set aside

5. Add 3 cups vegetable broth into a stock pot (I used the same one and just drained the water from blanching the bell peppers), pinch in 1/4 tsp saffron threads and heat with a medium-high heat

6. At the same time heat a large fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil

7. After heating the olive oil for 2 minutes, add in 1/2 onion finely diced and 4 cloves garlic roughly minced, mix with the olive oil, after 3 minutes add in 1 tsp sweet smoked paprika and mix together, then add in 1/2 cup tomato sauce and simmer for 1 minute, the add in 1 cup uncooked round rice, 1 1/4 cups canned chickpeas (drained & rinsed), 2 tbsp finely chopped parsley and season with sea salt & black pepper, mix together until well combined, then add in the hot saffron infused broth, give it one final mix and simmer

8. Meanwhile, crack 3 eggs into a bowl, add in 2 tbsp finely chopped parsley and season with sea salt & black pepper, whisk together until well combined

9. After cooking the rice for 9 to 10 minutes and there is virtually no broth left in the pan, remove the pan from the heat, add the rice mixture into the reserved bell peppers, making sure to leave a little space on top for the egg wash, then add the egg wash over the rice, making sure it´s coating the entire surface of the bell peppers

10. Add the casserole dish into a preheated oven, bake + broil option 210 C - 410 F, after 10 minutes and the eggs are fully cooked through, remove from the oven, sprinkle with finely chopped parsley, enjoy!