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Six cooked stuffed peppers in a casserole dish.
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4.5 from 4 votes

Chickpea Stuffed Peppers

These chickpea stuffed peppers are an easy, filling, and flavorful vegetarian (and gluten-free) dinner or lunch idea. Make a colorful assortment using your favorite types of bell peppers (red, orange, and yellow are perfect for fall!).
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 183kcal


  • 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 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)


  • 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.


  • 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.


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