Chickpea Peperonata Stuffed Shells
by Kristy Cartmell, Graphic Designer and Social Media Coordinator
Chickpea Peperonata Stuffed Shells
Equipment
- Large Pot
- large non-stick skillet
- Medium Bowl
- whisk
- baking dish
Ingredients
- Cooking Spray
- 12 Uncooked Jumbo Shells
- 1 tablespoon Olive Oil
- 1 cup Onion Chopped
- 1 Medium Sweet Red Pepper Chopped
- 1 Medium Yellow Pepper Chopped
- 3 Garlic Cloves Minced
- 1 15 ounce Canned Chickpeas Drained and Rinsed
- 1 tablespoon Fresh Oregano Chopped
- ½ cup Grated Parmesan Regular or Vegan
- 1 tablespoon White Balsamic Vinegar Divided
- ¾ teaspoon Kosher Salt Divided
- ¾ teaspoon Black Pepper Divided
- 1 cup No Salt Added Tomato Sauce
- 2 teaspoons Unpacked Brown Sugar
- ½ teaspoon Smoked Paprika
Instructions
- Preheat oven to 375°F. In large pot of boiling water, cook pasta, stirring occasionally, until al dente, about 9 minutes. Drain pasta and rinse with cold water.
- Meanwhile, in a large nonstick skillet, heat oil over medium-high and swirl to coat pan. Add onion, bell peppers, and garlic and cook, stirring often, until softened, about 8 minutes. Stir in chickpeas and oregano and cook, stirring often, until heated through, about 2 minutes. Remove chickpea filling from heat and stir in cheese, 1 teaspoon of vinegar, ¼ teaspoon of salt, and ¼ teaspoon of black pepper.
- In medium bowl, whisk tomato sauce, sugar, paprika, and the remaining 2 teaspoons of vinegar, ½ tsp teaspoon of salt and ½ teaspoon of black pepper.
- Lightly coat 2-quart baking dish with nonstick spray. Spread tomato sauce in bottom of dish. Stuff chickpea filling, about 3 tablespoons each, into pasta shells.
- Arrange stuffed shells in baking dish. Spoon any remaining filling over tops of shells. Bake shells until filling is heated through, 20 to 25 minutes.
April 20, 2021
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