SERVES
3
PREP TIME
15 min
COOK TIME
35 min
TOTAL TIME
50 min
INGREDIENTS
- Olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- Salt & Pepper
- 1 can (15 oz) chickpeas, drained
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ cup GOOD PLANeT Olive Oil Mozzarella Shreds
- 3 bell peppers, halved lengthwise and deseeded
- ¼ cup breadcrumbs
- ¼ cup tomatoes, diced
- ¼ cup corn kernels
- ½ lemon, juiced
- ½ cup plant-based milk
- 3oz GOOD PLANeT Olive Oil Mexican Shreds
- Fresh thyme, for garnish (optional)
MADE WITH GOOD PLANeT
Mozzarella
Mexican Blend
DIRECTIONS
1.
Preheat oven to 400 degrees F.
2.
In a pan, heat olive oil over medium heat and add onion and garlic. Season with salt and pepper to taste. Cook, stirring often, until softened, about 5 minutes. Set aside.
3.
In a bowl, make the chickpea mixture by combining chickpeas, cumin, coriander, mozzarella shreds, and 1 Tbsp olive oil. Season with salt and pepper to taste.
4.
Arrange bell peppers in a baking dish and fill with chickpea mixture, then top evenly with breadcrumbs. Roast until peppers are tender, about 30 minutes.
5.
Meanwhile, toss tomatoes and corn with lemon juice and 1 tablespoon olive oil. Set aside. Then in a medium pot, heat milk and mexican olive oil cheese shreds over low heat and whisk until smooth.
6.
Serve peppers topped with tomato-corn salad and drizzled with cheese sauce. Garnish with fresh thyme if desired.