Healthy Stuffed Bell Peppers with Chickpea Rice Filling

• 4 large bell peppers, tops removed and seeded
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 medium onion, finely diced
• 1 cup cooked rice
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/2 cup diced tomatoes
• 1 teaspoon cumin powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 1/2 cup shredded cheese (optional)
• 1/4 cup water

1. Preheat your oven to 375°F (190°C).
2. Prepare a baking dish by lightly greasing it with a bit of olive oil or cooking spray.
3. Place the bell peppers cut-side up in the baking dish.
4. Heat the olive oil in a skillet over medium heat.
5. Add the minced garlic and diced onion to the skillet, sautéing until the onion becomes translucent and fragrant.
6. Incorporate the cooked rice and chickpeas into the skillet, mixing well to combine.
7. Stir in the diced tomatoes along with the cumin powder, smoked paprika, salt, and black pepper. Cook for about 5 minutes, allowing the flavors to meld together.
8. Remove the skillet from the heat and stir in the chopped fresh parsley.
9. Spoon the chickpea rice filling into each prepared bell pepper, pressing down gently to pack in the filling.
10. Sprinkle the top of each stuffed pepper with shredded cheese, if using.
11. Carefully pour the water into the bottom of the baking dish around the stuffed peppers.
12. Cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes.
13. Remove the foil and continue to bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
14. Serve the Healthy Stuffed Bell Peppers hot, either as a main dish or a hearty side.