These chickpea stuffed peppers are an easy, filling, and tasty meal. Make a colorful assortment using any type of bell peppers you like.
Ingredients and Substitutions
Fresh bell peppers are the star of this recipe. I love using a mix of red, orange, and yellow peppers, especially if I’m making this dish in the fall.
I prefer to use canned chickpeas in this recipe but you can use dried cooked chickpeas instead if you want. If using canned chickpeas, make sure they don’t contain any added salt (or you can omit/reduce the salt in this recipe according to your taste).
Fresh basil adds a delicious layer of flavor to these stuffed peppers with chickpeas, but you can substitute other fresh herbs such as parsley or chives if you prefer. In a pinch you can substitute 1 teaspoon of dried herbs such as basil, oregano, or Italian seasoning if you don’t have any fresh herbs.
Finely chopped onion adds texture and savory flavor to this dish. I prefer using sweet onions but any type of onion is fine, so use whatever you like.
Fresh chopped garlic works well in this dish but you can substitute jarred chopped garlic or garlic powder if necessary.
I used cherry tomatoes but any type of fresh tomato will work. Or if tomatoes aren’t in season then you can substitute 1 cup of chopped or crushed canned tomatoes instead.
How to Make Chickpea Stuffed Peppers
Start by preheating the oven to 400 degrees Fahrenheit, then wash and dry the bell peppers before cutting the tops off and removing the cores.
Place the peppers cut side up in a 9 x 13 inch baking dish (or a similarly sized dish that’s large enough to accommodate the peppers). If your baking dish is quite shallow then you can place a sheet pan underneath to catch any liquid that might spill out of the pan and into the oven.
Next you’ll rinse and drain the canned chickpeas and add them to a large mixing bowl along with the extra virgin olive oil, basil, garlic, onion, cherry tomatoes, crushed red pepper flakes (optional), and salt. Add half of the grated vegan cheese (1/2 cup), then mix well.
Spoon that mixture into the peppers, then sprinkle on the rest of the grated vegan cheese. Cover the pan (either with a lid or aluminum foil) before baking for 45 minutes or until the peppers are soft. Then remove the lid/foil and bake for an additional 10 minutes before serving.
Optional addition
To add an extra layer of flavor and texture to these peppers, sprinkle on some toasted pine nuts immediately before serving.
Chickpea Stuffed Peppers Recipe
Ingredients
- 6 bell peppers (any color is fine)
- 1 1/2 cups canned chickpeas with no added salt (or substitute cooked dried chickpeas)
- 1 1/2 cups chopped cherry tomatoes (or substitute any other type of fresh tomatoes)
- 1/2 cup finely chopped onion
- 2 tablespoons chopped fresh basil
- 1 teaspoon chopped garlic
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Pinch of crushed red pepper flakes (optional)
- 1 cup grated vegan cheese (any type you like)
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Rinse, dry, and cut off the tops and remove the cores of 6 bell peppers.
- Place the peppers cut side up in a 9 x 13 inch baking dish (or use a similarly sized dish that accommodates the peppers).
- Rinse and drain 1 1/2 cups canned chickpeas with no added salt, then add them to a large mixing bowl.
- Add 1 1/2 cups chopped cherry tomatoes, 1/2 cup finely chopped onion, 2 tablespoons chopped fresh basil, 1 teaspoon chopped garlic, 1 tablespoon extra virgin olive oil, 1/2 teaspoon salt, 1/8 teaspoon black pepper, pinch of crushed red pepper flakes (optional), and half of the shredded vegan cheese (1/2 cup) to the mixing bowl, then mix well.
- Spoon that mixture into the peppers, then sprinkle the rest of the grated vegan cheese on top.
- Bake, covered with either a lid or aluminum foil, at 400 degrees Fahrenheit for 45 minutes or until the peppers are tender, then remove the cover and bake for an additional 10 minutes.
Notes
- Serve these stuffed peppers hot or allow them to cool off before storing them in the fridge for up to three days.
- Optional addition: sprinkle some toasted pine nuts on top immediately before serving.
Nutrition
You can spoon in some cooked Jasmine/Basmati rice to enhance the taste.
Yes, sounds delicious!