Felfel mehchi

Felfel mehchi is a vibrant Moroccan dish featuring stuffed bell peppers bursting with flavors of spices, herbs, and vegetables. Perfect as a midnight snack, this vegetarian delight is both satisfying and nutritious.

Ingredients

• 2 large bell peppers (any color)
• 150 grams of cooked quinoa
• 100 grams of canned chickpeas, rinsed and drained
• 50 grams of diced tomatoes (fresh or canned)
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon of ground cumin
• 1 teaspoon of paprika
• 1/2 teaspoon of cayenne pepper
• 2 tablespoons of olive oil
• Salt to taste
• Fresh parsley for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet, heat olive oil over medium heat and sauté the chopped onion and minced garlic until soft.
4. Add the diced tomatoes, chickpeas, cooked quinoa, cumin, paprika, cayenne, and salt to the skillet. Mix well and cook for 5-7 minutes until heated through.
5. Stuff each bell pepper generously with the quinoa and chickpea mixture.
6. Place the stuffed peppers upright in a baking dish and pour a little water into the bottom of the dish to help steam the peppers.
7. Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes until the peppers are tender.
8. Remove from the oven, garnish with fresh parsley, and serve warm.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 52 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in plant-based protein from quinoa and chickpeas.

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