We made this long enough ago that I remember little about it and cannot find the photos, if, indeed, there are any. I think it was tasty?

Summery Stuffed Peppers

Cook's Country June/July 2016, by Diane Unger (p. 12)

Ingredients

• 120mL olive oil
• 6 large bell peppers
• 1 500mL tin chickpeas, drained and rinsed
• ~1 L baguette, cut into 1cm cubes
• 8 garlic cloves, minced
• ¼ tsp red pepper flakes
• ¼ + ½ tsp salt, divided
• 8 green onions, sliced
• 60mL chopped fresh parsely
• 60mL chopped fresh basil
• 3 tbsp capers, chopped
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 tsp pepper, ground
• 360mL crumbled goat cheese

Directions

1. Preheat oven to 475°F. Use 1 tbsp of oil to grease a large baking pan.
2. Cut off top cm of bell peppers. Reserve. Discard stems and seeds.
3. Place peppers and pepper tops in baking pan, open side down. Brush with 1 tbsp oil and season with salt and pepper.
4. Bake until softened and starting to blister, ~20 minutes. Remove and place open side up so they can cool while you work.
5. Season insides with salt and pepper.
6. Reduce oven temperature to 350°F.
7. Mash chickpeas in a large bowl.
8. Chop bell pepper tops and stir into chickpeas.
9. Heat ¼ C oil in a large skillet over medium heat.
10. Add bread and cook until crispy-golden, ~7 minutes.
11. Push bread aside and add remaining oil, red pepper flakes, and garlic.
12. Cook until fragrant, then mix together bread, garlic, and salt.
13. Stir bread into the chickpea mixture.
14. Stir in green onions, parsley, basil, capers, lemon zest, lemon juice, ½ tsp salt, and 1 tsp pepper.
15. Gently fold in goat cheese.
16. Fill peppers with chickpea filling.
17. Bak until filling is 100-120°F internally and browning gently on top, 15-20 minutes.