Vegetarian Stuffed Bell Peppers

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.

2. Start by preparing the bell peppers. Slice off the tops of the peppers and remove the seeds and membranes from the insides. Set aside.

3. In a large skillet over medium heat, heat the olive oil. Add the onion and garlic, and sauté until fragrant and translucent, about 3-4 minutes.

4. Add the chickpeas, diced tomatoes, cooked rice, cumin, paprika, cinnamon, salt, and pepper to the skillet. Stir well to combine all the ingredients and let them cook together for another 5 minutes.

5. Pour the vegetable broth into the skillet and continue cooking for an additional 5 minutes, allowing the flavors to meld together. Taste the mixture and adjust the seasonings if needed.

6. Remove the skillet from the heat and stir in the chopped parsley.

7. Carefully stuff each bell pepper with the rice and chickpea mixture, pressing down gently to pack the filling.

8. Place the stuffed bell peppers in the prepared baking dish. If there is any remaining filling, you can place it around the peppers in the dish.

9. Cover the dish with aluminum foil and bake in the preheated oven for about 30-35 minutes, or until the peppers are tender.

10. Remove the foil and bake for an additional 5-10 minutes, allowing the tops of the peppers to slightly brown.

11. Once cooked, remove the stuffed bell peppers from the oven and let them cool for a few minutes before serving.