The sweetness of peppers is intensified when roasted, so the addition of peanut butter adds a welcome savoury note alongside the toothsome chickpea filling.
There are a number of store cupboard substitutions you could make in this recipe, see below for options. If you have smaller peppers and the filling makes more than you need, it’s great in lunchboxes with green leaves or with roasted veg stirred through.
Preheat the oven to 200°C.
Cut the red peppers in half from top to bottom. Scrape out the seeds and white pith and discard. Place the peppers, cut side up on a lightly oiled baking sheet and brush the pepper halves with oil and season lightly with salt and pepper. Bake the peppers in the oven for 15 minutes to soften slightly.
Meanwhile, mix the chickpeas, quinoa and olives together in a bowl. Mix the harissa and Whole Earth Smooth Original peanut butter together in a bowl. It will thicken, so thin it down with a couple of tablespoons of water until it becomes pourable. Combine the peanut butter mixture with the chickpea mixture, reserve a handful of herbs and add the rest to the bowl. Taste to check the seasoning adding more salt, herbs, harissa or even a squeeze of lemon or lime juice according to your preference.
Spoon the filling mixture into the pepper halves and return to the oven for 30 minutes until the filling is piping hot and the peppers are soft and catching at the edges.
Serve alongside a dressed green salad with the reserved green herbs and rocket sprinkled over, if using.
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