Ingredients
- 200 grams (whole grain) rice
- 1 vegetable stock cube
- 4 red bell peppers
- 1 can of chickpeas (400 grams)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika powder
- ½ tsp chili powder
- 75 grams whole hazelnuts
- 1 bunch of mint, plus extra for garnish
- 1 bunch of basil
- 100 – 150 ml extra virgin olive oil
- 75 grams Parmesan cheese
- 3 tablespoons lemon juice
- Pomegranate seeds
We all know pesto, but have you ever made it with slightly different ingredients? This pesto is made with hazelnuts, basil, and mint. The result? A deliciously fresh pesto that pairs perfectly with stuffed peppers filled with rice and crispy roasted chickpeas. For an extra touch, add pomegranate seeds, and in no time, you'll have a tasty, filling meal!
Preparation
- Cook the rice according to the package instructions, adding the stock cube to the cooking water.
- Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.
- Halve the bell peppers lengthwise and remove the seeds. Drain and rinse the chickpeas.
- Place the pepper halves cut side up on one half of the baking sheet, and spread the chickpeas on the other half. Drizzle everything with oil, then sprinkle the garlic, onion, paprika, and chili powders over the chickpeas. Roast for 10-15 minutes until the peppers are soft and the chickpeas are crispy.
- Meanwhile, prepare the pesto. Lightly toast the hazelnuts in a dry pan until they smell fragrant. Then, in a tall mixing cup, blend the hazelnuts, mint leaves, whole basil stems, 100 ml of extra virgin olive oil, Parmesan cheese, lemon juice, and salt and pepper with an immersion blender until it becomes a pesto. If the pesto is too thick, add more olive oil and/or lemon juice, tasting as you go.
- Place the roasted pepper halves open side up on plates. Fill them with rice and chickpeas. Top with some pesto, pomegranate seeds, and fresh mint. Serve immediately.