This Chickpea Stuffed Peppers recipe is a simple dish to spice up your weekend dinners. This baked stuffed peppers meal is vegan and tastes savory with a hint of heat and a crunchy texture.
If you are a fan of stuffed peppers and want to try different variations, such as Asian-inspired, lentil, seafood, or salmon, then this chickpea-stuffed recipe is a must.
Moreover, the chewiness and crunchiness of the chickpea in these chickpea-stuffed peppers is so Addictive.
Like most pepper recipes, this recipe is also perfect for meal prepping. Later in this post, we also discuss a few of the best pairing side dishes for your convenience.
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Why You'll Love This Recipe?
⭐️It's vegan, vegetarian, and low-fat.
⭐️Convenient and adaptable recipe.
⭐️Satisfying savory flavors.
Ingredients
- Chickpea: I have used homemade cooked chickpeas; however, feel free to use canned chickpeas (drain the excess liquid and rinse a couple of times until the chickpea is no longer slimy).
- Peppers: Bell peppers are my first choice; they hold the filling well because of the ample internal space. Poblano peppers or banana peppers are also perfect for this recipe.
- Rice: I have used white long-grain rice, but brown rice or barley are equally good. Cook the rice according to the package directions.
- Onion: Onion balances all the flavors.
- Diced tomato: I used canned diced tomato in this chickpea stuffed pepper recipe. You may opt for the tomatoes you regularly use in your kitchen, fresh or crushed tomatoes.
- Paprika: You can substitute with cayenne powder for more heat.
- Garlic: A tablespoon of minced fresh garlic can elevate the food's overall flavor.
- Cilantro: It serves as a garnishing and flavor enhancer.
How To Make Chickpea Stuffed Peppers?
- Boil peppers for 2-3 minutes, then place in a baking tray.
- Preheat oven to 350°F. Arrange the peppers over the baking dish, facing up.
- Sauté garlic and onions in oil until soft. Add tomatoes, cayenne, cumin, rice, chickpeas, and salt. Cook until the liquid evaporates. Fill peppers with the mixture.
- Fill peppers with the mixture. Bake for 20 minutes until pepper edges brown. Garnish with cilantro. Enjoy!
♨️How To Adjust The Heat
The cayenne pepper used in this recipe adds a spicy kick to the chickpea-stuffed peppers.
You can easily adjust the heat by reducing the amount of pepper to suit your preference. For intense flavors, you can also substitute it with smoked paprika.
Storage & Reheating
- Leftover chickpea-stuffed peppers can be used in soups, salads, or wraps.
- Store the leftovers in the refrigerator for up to five days or in the freezer for about three months.
- To reheat, bake in the oven at 350°F for about 20 minutes, covering with foil to retain moisture.
- You can also use the microwave, heating in 30-second to 1-minute intervals until thoroughly warmed.
FAQ
There is no rule regarding whether or not to precook the peppers. This relies on personal choice. Precooked peppers mellow the peppers' flavors and make the flesh soft and tender.
Stuffed peppers turn soggy for three reasons.
Firstly, peppers might have been pre-cooked for a longer time.
Secondly, the filling might have been too watery.
Thirdly, the stuffed peppers are baked longer than needed.
In this chickpea stuffed peppers recipe, we add the pre-cooked chickpea. The texture of the chickpea depends on how it has been cooked before.
To avoid this mistake, check the chickpea by pressing with your fingers. The perfectly cooked chickpea is soft and breaks when pressed.
Pair with hibachi soups, Lipton noodle soup, garlic bread, or fries. For a healthier option, try spicy baked sweet potato fries.
📖 Recipe
Chickpea Stuffed Peppers
Ingredients
- 3 bell peppers
- 1 tablespoon canola oil
- 2 tablespoon garlic minced
- ½ cup onion chopped
- 8 oz diced tomato
- ½ teaspoon cayenne pepper
- ½ teaspoon cumin powder
- 15 oz chickpea drained and rinsed
- ½ cup rice cooked
- ½ teaspoon salt
- 2 tablespoon cilantro chopped
Instructions
Prepping
- Preheat the oven to 350 degrees Farenheit.
- Bring a large pot filled with water up to 4-5 inches to rolling boil.
- Cut the bell peppers into two lengthwise.
- Add them to the boiling water and cook for 2-3 minutes-until the color of the pepper changes slightly.
- Remove it from the water, and place them facing up in a baking tray. And set aside.
- Meanwhile, drain the excess liquid in the chickpea, rinse, and set aside.
Make the filling
- Place a pan over medium heat, add vegetable oil and minced garlic.
- Saute until garlic is frangrant.
- Add chopped onion, and cook until it turns soft.
- Stir in diced tomato along with its liquid, cayenne pepper, cumin powder, rice, chickpea, and salt.
- Cook until the liquid evaporates, and turns to a scooping consistency.
Fill and Bake
- Scoop the mixture and gently start filling inside the cavity of peppers.
- And bake it in the preheated oven for about 20 minutes or until the pepper's edges turns brown.
- Remove it from the oven, and ENJOY!!
Notes
- Adjust heat by reducing cayenne or substituting with smoked paprika for a milder flavor.
- Store leftovers in the fridge for five days or freeze for three months.
- Reheat in the oven at 350°F for 20 minutes, covering with foil, or use the microwave.
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