Go Back
Rachel White

chickpea vegetarian stuffed peppers recipe

A hearty chickpea vegetarian stuffed peppers recipe that delivers balanced flavor and satisfying texture with minimal effort. This easy dish combines simple ingredients into a nutritious, comforting meal perfect for busy nights.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Pepper Base
  • bell peppers halved and seeded
Chickpea Filling
  • cup chickpeas cooked
  • cup rice cooked
  • cup tomatoes diced
  • cup onion chopped
  • tbsp olive oil
  • tsp cumin
  • tsp salt
Optional Topping
  • cup cheese shredded
  • tbsp parsley chopped

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Saucepan
  • Knife
  • Cutting Board
  • Spoon

Method
 

  1. Preheat oven to 375°F and place halved peppers on a baking sheet.
  2. Mix chickpeas, rice, tomatoes, onion, oil, and seasoning until combined.
  3. Fill peppers evenly with the chickpea mixture, pressing gently.
  4. Top with optional cheese for added flavor and texture.
  5. Bake until peppers are tender and filling is heated through.
  6. Garnish with parsley and serve warm for best flavor and presentation.

Notes

Bake longer for softer peppers or less for firmer texture. Avoid overfilling to prevent spilling. Freeze stuffed peppers before baking for convenience. Customize spices or vegetables for variation. Store leftovers refrigerated up to four days and reheat gently.