Eggplant and Chickpea Stuffed Peppers

Ingredients

• 2 pieces bell peppers
• 1 cup leftover eggplant
• 1 cup cooked chickpeas
• 1 medium onion
• 1 teaspoon cumin
• 1 teaspoon paprika
• salt (to taste)
• pepper (to taste)
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley

Instructions

1. Preheat the oven to 375°F (190°C).
2. Chop the onion and leftover eggplant into small pieces.
3. In a skillet, heat olive oil over medium heat and sauté the onion until translucent.
4. Add the chopped eggplant to the skillet and sauté for another 5 minutes, until softened.
5. Stir in the cooked chickpeas, cumin, paprika, salt, and pepper, and cook for an additional 5 minutes.
6. Cut the tops off the bell peppers and remove the seeds.
7. Stuff the bell peppers with the eggplant and chickpea mixture, then place them upright in a baking dish.
8. Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
9. Remove the foil and bake for an additional 10 minutes to brown the tops.
10. Garnish with fresh parsley before serving.

Nutrition (per serving)

Calories

350

Protein

15 g

Fat

10 g

Carbs

40 g