Bell peppers stuffed with feta, mushrooms and chickpeas

Here’s the recipe that I was meaning to post:


3 Big bell peppers (any color)

1 white onion

1 egg

2 cloves of garlic

350g mushrooms

200g Feta cheese

One tin (400g) of chick peas

100g grated cheddar



Chop the onion and the mushrooms finely and fry until they have a nice color and the liquid has been reduced. Put the mix aside to cool off. Chop the feta into pieces and put it into a bowl, then add the chickpeas and crush everything into a mash. Add an egg and work in the onion/mushroom mix. Split the peppers in two, remove the pit and put them in the oven on a foiled baking sheet for roughly 20 minutes at 225*c. When the peppers have 5 minutes left to cook, sprinkle the grated cheese on top and let the peppers stand until the cheese has melted. Serve with rice!

If you really like bell peppers, use 6 bell peppers instead of one and gut them without splitting them in two and fill it with stuffing. They’re a bit harder to cook this way since they tend to fall over, but you can create some support for them by scrunching together the tin foil in a circle around them. Nom! Enjoy.

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