Description
Easy and flavorful chickpea stuffed bell peppers recipe. This vegetarian dish is hearty, healthy, and perfect for a weeknight meal or entertaining.
Ingredients
Scale
- 4 Bell Peppers
- 2 cups Cooked Chickpeas
- 1 cup Onion
- 2 cloves Garlic
- 1 cup Cooked Rice or Quinoa
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1/4 cup Chopped Fresh Parsley or Cilantro
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 cup Grated Cheese (Cheddar, Mozzarella, or Vegan Cheese)
- 2 tablespoons Olive Oil
Instructions
- Preheat oven to 375°F. Slice pepper tops off and remove seeds. Brush each pepper with olive oil.
- Heat 1 tbsp oil in a skillet over medium heat. Cook chopped onion and garlic until softened, about 3–4 minutes.
- In a bowl, combine cooked chickpeas, rice or quinoa, cumin, paprika, parsley, salt, and pepper. Toss gently.
- Spoon the chickpea mixture into each pepper cavity, pressing down lightly. Drizzle a touch more olive oil on top.
- Stand stuffed peppers upright on a baking tray. Bake at 375°F for 25–30 minutes until tender.
- Sprinkle grated cheese over each pepper and return to the oven for 5 more minutes until melted.
Notes
- Garnish with chopped parsley or cilantro for a fresh finish.
- Store in an airtight container for up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 pepper
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 15 mg