A Stuffed Pepper Recipe That Goes Hard on Spiced Chickpeas

Of all the vegetables you can stuff, sweet bell peppers are among the most amenable. Unlike eggplant, onions or zucchini, which need their guts scooped to make room, or cabbage or grape leaves, which first have to be blanched, bell peppers are ready to go. Just slice them in half, shake out the seeds (or don’t; they’re harmless), and they’re all set for any savory mixture you can think of.Since their hollow insides practically beg for filling, peppers have been prime candidates for stuffing the world over, using whatever locally adored mixture fits. Shredded chicken or pork, fish…