Ingredients:
3 large bell peppers ( red, yellow, orange, etc.)
1 large sweet onions, like vidalia onions, thickly sliced
1 (14 ounce) cans chickpeas, drained ( garbanzo beans)
6 ounces monterey jack cheese, cut into small cubes
diced tomatoes, somewhat drained
olive oil flavored cooking spray ( like Pam)
1/4 cup olive oil
1 tablespoon fresh lemon juice
1 dash cayenne pepper
salt
Directions:
Preheat oven to 400 F.
Holding peppers upright vertically cut off the sides (avoiding the seeds) so you have 4 flat panels from each pepper.
Place pepper panels and onion slices in a casserole dish sprayed with cooking spray. Spray vegetables as well.
Bake in oven until soft, about 1 hour. Remove and let cool enough to handle.
Roughly chop the cooled peppers and onions and combine in a bowl with chickpeas, tomatoes and cheese. Stir.
Pour the olive oil and lemon juice over the pepper-chick pea mixture; mix well. Add dash of cayenne and salt to taste. Mix well again.
Serve at room temperature.
Servings: 4-6
Time preparation: 20 min.
Time total: 80 min.