Chargrilled Peppers with Chickpeas, Olives & Sriracha Yoghurt

Chargrilled peppers stuffed with chickpeas, olives, and sun-dried tomatoes, topped with a creamy, spicy Sriracha yoghurt. A perfect barbecue dish with a smoky, bold flavour.

Allergens

Contains Milk

Ingredients

3 large red peppers
2 tbsp olive oil
1 large onion, finely chopped
1 x 400g tin chickpeas, drained and rinsed
2 garlic cloves, crushed
6 cherry tomatoes, quartered
60g black olives, chopped
60g sun-dried tomatoes, chopped
Several flat-leaf parsley sprigs, chopped

To serve:

3 tbsp Greek yoghurt
3 tsp Blenders Sriracha Sauce
Extra flat-leaf parsley, chopped

Method

Step 1:

Preheat your barbecue to medium heat. For indirect grilling, set up your barbecue for two-zone cooking (a cooler area and a hotter area).

Step 2:

Slice the peppers in half through the stem, remove the seeds and core, then set them aside on a plate.

Step 3:

Heat the olive oil in a frying pan over medium-low heat. Add the onion and cook for 15 minutes, or until soft and lightly caramelised.

Step 4:

Transfer the onions to a bowl and stir in the chickpeas, garlic, tomatoes, olives, sun-dried tomatoes, and parsley. Season with salt and pepper. Spoon the filling into the pepper halves, pressing the mixture into the corners.

Step 5:

Place the stuffed peppers on the cooler side of the barbecue (indirect heat) and close the lid. Cook for 20-25 minutes, until the peppers soften and the filling is heated through. Then, move the peppers to the hotter side for 5-10 minutes, to char the peppers and add a smoky finish.

Step 6:

In a small bowl, mix the Greek yoghurt with Blenders Sriracha sauce. Once the peppers are cooked, transfer them to a plate, top with the Sriracha yoghurt, sprinkle with extra parsley, and serve.

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