Chickpea Feta and Herb Stuffed Peppers
Ingredients
- 4 large bell peppers
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 yellow onion, roughly chopped
- 2 ounces feta, crumbled
- 1 tablespoon tomato paste
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh mint, chopped
- 1 tablespoon Dijon mustard
- 4 teaspoons olive oil
- ¼ teaspoon paprika
- Salt
- Pepper
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