This chickpea stuffed peppers recipe is the simple dish that you need for spicing up your weekend dinners. This baked stuffed peppers meal is vegan, and tastes savory with a hint of heat and with a crunchy texture.
If you are a fan of stuffed peppers and want to try the different variations like Asian inspired, lentil, seafood, or salmon. Then this chickpea stuffed recipe is a must to try on. It's vegan, vegetarian and low fat.
Moreover, the chewy and crunchiness from the chickpea in this chickpea stuffed peppers is so Addictive.
Like most of the pepper recipes, this recipe is also perfect for meal prepping. Later in this post, we also discuss a few best pairing side dishes for your convenience. Pick one or two, and make your dinner effortless and fabulous during the weekdays or weekends.
Chickpea stuffed peppers ingredients
Chickpea. There is always a huge debate in my family, whether to use canned chickpeas or prepping the chickpea from scratch. I always vote for the later. However, using straight from the can is convenient and saves some prepping time. Hence feel free to use the chickpea of your choice.
When using 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, as the bell peppers hold the filling well-because of the large internal space. At the same time, you're more welcome to use any pepper of your choice.
Bell peppers, poblano peppers, or banana peppers also yield delectable results. But make a note that each pepper comes with its own unique level of heat.
Rice. I have used white long grain rice, however brown rice or barley are equally good. Cook the rice as per the package direction.
Onion. Onion balances all the flavors.
Diced tomato. Canned diced tomato is what I have used in this chickpea stuffed peppers recipe. The primary intention is to add the sour taste to the filling.
You may opt for the tomatoes which you regularly use in your kitchen-fresh or crushed tomatoes.
Paprika. Adds a rich color and a smoky flavor to the filling. Good to swap with cayenne powder for more heat.
Garlic. Gives the final dish a refreshing tone. A tablespoon of minced fresh garlic can elevate the overall flavors of the dish.
Cilantro. Serves as garnishing, and as a flavor enhancer.
How to make chickpea stuffed peppers?
Preheat the oven to 350 degrees Fahrenheit.
Place a big pot, fill it with water for up to 4-5 inches depth and bring to a rolling boil.
Slice the bell peppers into two and add to the boiling water. Cook for 2-3 minutes until the peppers slightly change the color.
Remove it from the water and place them in the baking tray, keeping the cut side facing up. And set aside.
Prepare the stuffing
Over medium heat, place a pan.
Add vegetable oil and minced garlic. Sauté until garlic is fragrant.
Add chopped onion and cook until it becomes soft.
Now stir in the canned diced tomato along with the liquid, cayenne pepper, cumin powder, rice, and chickpeas.
Cook until all the ingredients are combined together and until the liquid evaporates. Set aside.
Stuff and bake
Now gently start filling the bell peppers with the chickpea stuffing(make a note that the bell peppers are fragile now, it may tend to break down easily).
Place it in the preheated oven, and bake for about 10-12 minutes or until the edges slightly turn brown.
Enjoy immediately or store for using later.
How to store stuffed peppers with chickpea?
Refrigerate. Stuffed chickpea peppers are good to store for up to three days when kept in an air sealed container in the refrigerator.
Freezer. This is a highly freezer friendly recipe. Store the chickpea peppers in the freezer safe bags/containers for up to three months. To thaw, keep them overnight in the refrigerator. Or gently reheat in the microwave.
What to pair with?
Honestly, any vegetable based side dish does tastes amazing with this chickpea stuffed peppers. The following are some of my family favorites.
Soups. These easy tomato soup, spicy tortellini soup, hibachi soup are the perfect fit. Thinking of making something fancy, try pairing with this lipton noodle soup.
Vegetables. Side dishes like, spicy roasted vegetable, Sriracha, balsamic or spicy Chinese green beans are great as well.
Bread. Spicy garlic or spicy garlic bread are awesome to pair with.
Fries. Fries are always an unbeatable choice. On the other hand, if you are looking for a low calorie version, try this spicy baked sweet potato. For the spicy option, check this cumin potato.
Baking tray. Good quality that I use in my kitchen works well for this chickpea stuffed peppers.
Saute pan. Easy to clean and has a good customer review.
Measuring spoons. Easy to handle tools are the basics in any kitchen.
Frequently asked questions
There is no single rule to use precook or not to pre cook the peppers. This relies on the personal choice.
By understanding the basics, you may choose your own.
Without precooking, the peppers turn out crisp and crunch with a bright peppery flavor.
Pre Cooked peppers mellow down the peppers' flavors and make the flesh soft and tender. This process is opted by most of the cooks. And personally we all love this way too.
Pre Cooking for this chickpea stuffed peppers is done either by blanching, or by baking in the oven.
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.
We add the pre-cooked chickpea in this chickpea stuffed peppers recipe. The texture of the chickpea depends on how it has been cooked before.
To avoid this mistake, check the chickpea by pressing with fingers, the perfectly cooked chickpea is soft and breaks when pressed.
Printable recipe card
Chickpea stuffed peppers
- 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
- 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!!
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