Chickpea Peperonata Stuffed Shells
- Cooking Spray
- 12 Uncooked Jumbo Shells
- 1 tbsp Olive Oil
- 1 cup Onion (Chopped)
- 1 Medium Sweet Red Pepper (Chopped)
- 1 Medium Yellow Pepper (Chopped)
- 3 Garlic Cloves (Minced)
- 1 15 oz Canned Chickpeas (Drained and Rinsed)
- 1 tbsp Fresh Oregano (Chopped)
- ½ cup Grated Parmesan (Regular or Vegan)
- 1 tbsp White Balsamic Vinegar (Divided)
- ¾ tsp Kosher Salt (Divided)
- ¾ tsp Black Pepper (Divided)
- 1 cup No Salt Added Tomato Sauce
- 2 tsp Unpacked Brown Sugar
- ½ tsp Smoked Paprika
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 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 tsp vinegar, ¼ tsp salt, and ¼ tsp black pepper.
In medium bowl, whisk tomato sauce, sugar, paprika, and remaining 2 tsp vinegar, ½ tsp salt, and ½ tsp black pepper.
Lightly coat 2-quart baking dish with nonstick spray. Spread tomato sauce in bottom of dish. Stuff chickpea filling, about 3 tbsp 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.
