Stuffed Peppers with Chickpeas Goat Cheese and Herbs
Ingredients
- 1/2 cup extra-virgin olive oil , plus extra for drizzling
- 6 (7- to 8-ounce) bell peppers
- Salt and pepper
- 1 (15-ounce) can chickpeas , rinsed
- 7 ounces baguette , cut into 1/2-inch pieces (4 cups)
- 8 garlic cloves , minced
- 1/4 teaspoon red pepper flakes
- 8 scallions , sliced
- 1/4 cup minced fresh parsley
- 1/4 cup minced fresh basil
- 3 tablespoons capers , chopped
- 1 tablespoon grated lemon zest plus 1 tablespoon juice
- 6 ounces goat cheese , crumbled (1 1/2 cups)
Instructions
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