Red pesto jackfruit & chickpea stuffed peppers

Name: Red pesto jackfruit & chickpea stuffed peppers
Cook time: 15 min
Total time: 15 min
Cuisine: Italian, European, Mediterranean
Ingredients: 1 avocado; 240g chickpeas (drained); 225g jackfruit (drained); 2 tsp dried oregano; 200g passata; 2 yellow pepper; 2 tbsp red pesto; 2 tbsp pomegranate molasses; 40g baby spinach

6 steps

Cook:15min

These stuffed peppers brighten up mealtimes, with zippy pesto, creamy avocado and nutty chickpeas. But the star? That’ll be the hearty jackfruit – great at soaking up the flavour.

Updated at: Thu, 17 Aug 2023 06:01:36 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories791.6 kcal (40%)

Total Fat19.9 g (28%)

Carbs129.3 g (50%)

Sugars38.6 g (43%)

Protein31.3 g (63%)

Sodium162.1 mg (8%)

Fiber24.1 g (86%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1avocado

240gchickpeas

drained

225gjackfruit

drained

2 tspdried oregano

200gpassata

2yellow pepper

2 Tbspred pesto

2 Tbsppomegranate molasses

40gbaby spinach

Instructions

Step 1

Preheat the oven to 200C / fan 180C / gas mark 6. Slice the peppers in half lengthways and remove the seeds. Place onto a large baking tray, drizzle with 1/2 tbsp oil and cook in the oven for 15 mins.

Step 2

Drain the jackfruit, rinse, then roughly chop. Drain the chickpeas and rinse.

Step 3

Heat a medium frying pan with 1/2 tbsp oil on a medium heat. Add the chickpeas, jackfruit and oregano; season with sea salt and black pepper. Cook for 2-3 mins, then add the passata, 2-3 tbsp water, pesto and half the molasses. Simmer for 7-8 mins (add more water if too dry).

Step 4

Peel the avocado, destone, then slice thinly.

Step 5

Divide the spinach leaves between plates. Place the sliced avocado over the top.

Step 6

Spoon the pesto jackfruit and chickpea mix into the peppers. Drizzle the remaining molasses over the spinach. Season the avocado with black pepper.