Chickpea Stuffed Peppers

These chickpea stuffed peppers are an easy, filling, and tasty vegetarian meal. Make a colourful assortment using any type of bell peppers you like. This dish is gluten-free, grain-free, and can easily be made vegan by using vegan cheese.

Cooked stuffed peppers in a white dish.

Main 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 flavour to this dish 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 savoury flavour 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 grated white cheddar cheese in these stuffed peppers but mozzarella would be delicious too. Really any type of cheese or vegan cheese is fine.

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 these

These chickpea stuffed peppers are easy to prepare. 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.

Cross section of three bell peppers on a cutting board.

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 cheese (1/2 cup), then mix well.

Spoon that mixture into the peppers, then sprinkle on the rest of the grated 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.

A dish of raw stuffed bell peppers.

Storage

You can store these peppers in the fridge for up to three days.

Optional addition

To add an extra layer of flavour and texture to these chickpea stuffed peppers, sprinkle on some toasted pine nuts immediately before serving.

More vegetarian recipes to try

Six cooked stuffed peppers in a casserole dish.
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5 from 1 vote

Chickpea Stuffed Peppers

These chickpea stuffed peppers are an easy, filling, and flavourful vegetarian (and gluten-free) dinner or lunch idea. Make a colourful assortment using your favourite types of bell peppers (red, orange, and yellow are perfect for fall!).
Course Main Course
Cuisine American
Keyword gluten-free, vegetarian
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 183kcal

Ingredients

  • 6 bell peppers (any colour 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 cup grated cheese or vegan cheese (mozzarella, cheddar, or any other type you prefer)
  • 1/2 cup finely chopped onion
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • Pinch of crushed red pepper flakes (optional)

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Rinse, dry, and cut off the tops and remove the cores of the 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 the canned chickpeas, then add them to a large mixing bowl.
  • Add the chopped cherry tomatoes, finely chopped onion, chopped fresh basil, chopped garlic, extra virgin olive oil, salt, pepper, crushed red pepper flakes (optional), and half of the shredded cheese (1/2 cup) to the mixing bowl, then mix well.
  • Spoon that mixture into the peppers, then sprinkle the rest of the grated 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 hot or allow the peppers to cool before storing them in the fridge for up to three days.
  • Optional addition: sprinkle some toasted pine nuts on the stuffed peppers immediately before serving.

Nutrition

Serving: 1Stuffed Pepper | Calories: 183kcal | Carbohydrates: 16g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 434mg | Potassium: 434mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4139IU | Vitamin C: 162mg | Calcium: 168mg | Iron: 1mg