Chickpea Stuffed Peppers Recipe

Six cooked chickpea stuffed peppers in a casserole dish.

4.77 from 30 votes

These chickpea stuffed peppers are an easy, filling, and flavorful gluten-free vegan dinner or lunch idea. Make a colorful assortment using any type of bell peppers you like.

Prep Time15

Cook Time55

Total Time1 10

Course: Main Course

Cuisine: American

Servings:

Calories: 183kcal

Author: Jennifer Bell

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

Store in an airtight container in the fridge for up to three days.
Optional addition: toasted pine nuts sprinkled on top immediately before serving.

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