Chickpea “Unstuffed” Peppers – The Daniel Fast

My approach to #thedanielfast has been to attempt to recreate the staple meals in our home so they are still approved and it makes life so much easier!

One of our staple meals in our home is “Unstuffed” Peppers. I’m not a big fan of the traditional baked pepper, but I discovered that I do love it “Unstuffed” all in a skillet together! We have adapted this recipe to be Whole30 approved by using ground beef and cauliflower rice, but to make it Daniel Fast approved, we had to sub that out with a different protein and reintroduce the brown rice. For the protein I decided to try chickpeas.

One thing I’m learning and loving about beans is that they seem to take on flavor a lot more than meats/chicken. I often have to use quite a bit of sauce/seasoning to get good flavor with meats, but with beans I only need to use very little! (I learned this the hard way. 🙈 Ask my kiddos about my accidental super spicy tacos! 😮)

I don’t have all the nutritional info figured out for this, because my goal is just to get you the easy recipe. I am not really counting my macros right now because I’m learning a new way of eating, so if you want the info, you could plug the recipe into myFitnessPal or some other resource to get a rough guestimate.

Chickpea “Unstuffed” Peppers

(Serves 1-2 depending on how hungry you are and if you want leftovers! I doubled this recipe so we could have leftovers for lunch. That’s how we do things around here!)

– 1 can chickpeas (drained)

– Colorful peppers of your choice (I used 1/2 each of yellow and orange)

– 1/4 white onion

– 2 tbsp liquid coconut aminos (measure to taste)

– 1-2 cups cooked brown rice

Instructions:

Combine everything but the rice in a skillet and cook until chickpeas are soft and peppers/onion are also soft but still have a little crunch. Serve over brown rice.

See? Easy peasy. I’m trying to keep my recipes for this fast extremely simple and easy. I find that when I’m learning something new and I over complicate it, I tend to get frustrated and give up. So, I’m keeping it simple and we are enjoying it!

Have you ever made an “unstuffed” pepper before or do you prefer the traditional way of making stuffed peppers?

Blessings,

Nikki