Fire Roasted Peppers Stuffed with Smoked Chickpeas




Ingredients:

Fool’s Gold Plant Based BBQ Original BBQ Sauce

Fool’s Gold Plant Based BBQ Smoked Chickpea & Mushroom Rub

Chickpeas (rinsed and peeled)

4 Bell Peppers (any color)

Olive Oil

Riced Cauliflower (frozen works best)

Red Onion

Heirloom tomatoes

Garlic

Avocado

Cilantro (for garnish)

Coconut Milk (or dairy free milk of choice)

Nutritional yeast

Sea salt (to taste)

Pepper (to taste)

Cooking Directions

Preheat oven to 400 degrees Fahrenheit.

Drain and rinse chickpeas. Pat dry and place in a bowl and individually peel the skin off each one. Use a cloth napkin to ring out any excess water.

Toss chickpeas in BBQ Sauce and spread out on parchment lined baking sheet. Top with chickpea & mushroom rub and salt and pepper to taste. Place in oven for 20 minutes, rolling over ½ way through.

Slice baby heirloom tomatoes in half, length-wise. Toss in olive oil and spread out on separate parchment lined baking sheet. Sprinkle with salt to taste. Place in oven for 20 minutes, rolling over ½ way through.

While chickpeas are baking, rub outside of bell peppers with olive oil and use cooking tongs to hold directly over flame of gas stove (can also do this step on the grill) until outside becomes blistered and slightly charred. Set aside and let cool.

Chop ½ red onion and mince garlic. Place a frying pan over medium heat and add 1 tablespoon of olive oil. Cook for 8-10 minutes until the onions begin to caramelize.

Add riced cauliflower, chickpea and mushroom rub, and salt and pepper (to taste), to frying pan and allow another 2-3 minutes of cooking, constantly stirring. Once rice begins to soften add ½ cup coconut milk and reduce to low heat for approx. 3-5 minutes until milk evaporates and rice is tender.

Remove tomatoes and chickpeas from oven and set aside.

Slice peppers in half length-wise and remove seeds. Lay peppers on baking sheet with hollow side face up. Fill each half way with rice mixture then top each with chickpeas and tomatoes.

Bake for 10 minutes (until peppers become slightly tender).

Remove from oven and top with avocado, cheesy sauce (recipe below) and cilantro for garnish.

Serve hot and enjoy!

For cheesy sauce:

While peppers are baking add nutritional yeast, coconut milk, chickpea & mushroom rub, salt and pepper to saucepan and whisk together adding more milk if needed.

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