Cocido de Pimientos

Cocido de Pimientos is a vibrant and hearty Spanish dish featuring roasted bell peppers filled with a savory mixture of vegetables and spices. This gluten-free delight is not only colorful but also packed with flavor, making it a perfect dinner option for two.

Ingredients

• Red bell pepper - 2 large
• Zucchini - 150 grams, diced
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Tomato - 1 medium, diced
• Chickpeas - 150 grams, cooked
• Olive oil - 2 tablespoons
• Smoked paprika - 1 teaspoon
• Cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon - 1, juiced

Steps

1. Preheat your oven to 200°C (390°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes carefully.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent, about 5 minutes.
4. Add the diced zucchini and cook for another 5 minutes until softened.
5. Stir in the diced tomato, cooked chickpeas, smoked paprika, cumin, salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally.
6. Remove the skillet from heat and mix in the chopped parsley and lemon juice.
7. Stuff each bell pepper with the vegetable and chickpea mixture, packing it tightly.
8. Place the stuffed peppers upright in a baking dish and drizzle with a little olive oil.
9. Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes to lightly char the tops.
10. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from bell peppers, which support immune function.
• High in fiber and plant-based protein from chickpeas, aiding digestion and promoting satiety.

Tags