Peppers stuffed with rice and chickpeas

A salad of thinly sliced ​​sour apples with spinach, cumin, garlic and olive oil is very suitable for such a lunch.

Ingredients

• 6 sweet Romero peppers
• 100 g sheep or other hard cheese
• 1 cup long grain rice
• 1 can (400 g) chickpeas
• 1 medium carrot
• 2 medium onions
• 4 cloves of garlic
• olive oil
• 1 tsp sweet ground paprika
• salt, freshly ground black pepper

Directions

1. Cook the rice in 1.5 cups of boiling salted water, covered, 15 minutes. Let cool, covered for 10-15 minutes.
2. Preheat oven to 160 ° C. Line a baking sheet with baking paper. Cut the peppers in half lengthways, trying to carefully cut through the stem. Remove seeds and partitions carefully.
3. Peel onions, garlic and carrots, chop finely. Fry in 3 tbsp. l. butter and salt over medium heat, 7-10 min. Season with paprika, mix with rice. Throw the chickpeas in a colander, mash slightly with a fork, add to the rice with vegetables, stir.
4. Fill the peppers with the resulting mixture, place on a prepared baking sheet. Grate the cheese on a fine grater, sprinkle with peppers. Bake in the lower third of the oven for about 30 minutes. Serve hot.