How to make
Cut the tops of the bell peppers, about 0.5 cm below the stem. Clean them from their seeds and veins and wash them well.
Place the peppers with the holes facing up in a lightly greased baking pan and bake them for 15-18 minutes in a preheated oven at 390°F (200 degrees). They should remain al dente, so do not season them with salt. The salt would extract their juices and make them softer.
Meanwhile, chop the onion and fry it in heated oil, until it softens and it is lightly browned. Add the tomato and pepper puree, add as much salt as you like and sugar and stir for two to three minutes.
Chop the fresh coriander and pour it along with the chickpeas, which have been well strained from the liquid in the tin. Cook for another minute or two and remove them from the heat.
Remove the peppers from the oven and empty the inside from the juice, which has accumulated during baking. Fill them with the chickpea stuffing and drizzle them lightly with oil or olive oil.
Put the baked stuffed bell peppers back into the oven for another 20 minutes. Serve these lean stuffed bell peppers with chickpeas warm. Enjoy your meal!
