Roasted Chickpea Stuffed Peppers

• 4 large bell peppers, any color
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese (optional)

Steps

1. 1 Preheat oven to 400°F (200°C).
2. 2 Slice the tops off the bell peppers and remove seeds and membranes.
3. 3 In a bowl, combine chickpeas, cherry tomatoes, red onion, garlic, smoked paprika, cumin, chili powder, parsley, olive oil, salt, and pepper. Mix well.
4. 4 Stuff the mixture into each bell pepper.
5. 5 Place stuffed peppers in a baking dish and cover with foil.
6. 6 Bake for 30 minutes. Remove foil and sprinkle with feta cheese if using.
7. 7 Return to the oven for an additional 5 minutes until peppers are tender and filling is heated through.

Nutrition

Tips

• For extra flavor, roast the bell peppers whole for 10 minutes before stuffing.
• Add a squeeze of lemon juice to the filling for brightness.
• These stuffed peppers can be made ahead and refrigerated before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Serving Suggestions

• Serve with a side of garlicky hummus or a fresh cucumber salad.
• Pair with warm pita bread for a complete meal.

FAQ