Serves: 4

Preparation time: 10 mins

Cooking time: 10 mins

Peppers Filled With Chickpea Harissa & Lemon

Peppers Filled With Chickpea Harissa & Lemon


  • 4 pouches of Tilda? Pulses & Rice - Chickpea, Harissa & Lemon
  • 50ml of olive oil
  • 100 ml of water
  • 1 English breakfast teabag
  • 100g raisins
  • 4 large red peppers, cut in two and seeded
  • 1 whole egg
  • 1 lemon zest
  • 2tbsp of mint leaves, finely cut
  • ½ tsp. of Harissa
  • 100g breadcrumbs
  • 6 nice ripe tomatoes, diced
  • 4 sprigs of rosemary
  • Salt and pepper to taste


  1. Heat the oven to 175c and pour 20ml of olive oil into a baking tray
  2. Boil 100ml of water and pour into a bowl containing the teabag and golden raisins; leave to soak until cooled to room temperature
  3. Place the pepper halves in the oven and sear on every side, before removing from the heat
  4. Place the packs of Tilda® Pulses & Rice Chickpea, Harissa & Lemon in a large mixing bowl with the egg, lemon zest, mint, harissa, breadcrumbs and the drained golden raisins
  5. Add salt and pepper to the mixture taste
  6. Add 30ml of olive oil to the tray and add the diced tomatoes and 50ml of water.
  7. Stuff the peppers, top with a sprig of rosemary and place in the oven at 175c for 20mins, or when the filling is set and peppers are soft
  8. To serve, spoon some tomatoes on each plate then top with a pepper and drizzle the remaining olive oil.

Recipe created by Michelin starred chef Bruno Loubet courtesy of Tilda® Pulses & Rice.

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