Chickpea stuffed peppers

Leave a Review Save Recipe Jump to Recipe

This chickpea stuffed peppers recipe is the simple dish that you need 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 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.

This chickpea stuffed peppers, a simple dish for spicing up your weekend dinners. Tastes savory with a hint of heat and with crunchy texture.

Moreover, the chewy and crunchiness of the chickpea in this 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. Pick one or two, and make your dinner effortless and fabulous on weekdays or weekends.

Chickpea stuffed pepper ingredients

Chickpea. There is always a huge debate in my family, about whether to use canned chickpeas or prepping the chickpea from scratch. I always vote for the latter. 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 ample 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 note that each pepper comes with its 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 directions.

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 a sour taste to the filling.

You may opt for the tomatoes you regularly use in your kitchen-fresh or crushed tomatoes.

Paprika. Adds a rich color and a smoky flavor to the filling. It's 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 food's overall flavor.

Cilantro. Serves as garnishing, and as a flavor enhancer.

How to make chickpea stuffed peppers?

Prepping

peppers cut into two and placed in the baking tray

Preheat the oven to 350 degrees Fahrenheit.

Place a big pot, fill it with water up to 4-5 inches deep, and bring it 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 it 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 and the liquid, cayenne pepper, cumin powder, rice, and chickpeas.

Cook until all the ingredients are combined and until the liquid evaporates. Set aside.

Stuff and bake

chickpea stuffed peppers are ready to baake

Now gently start filling the bell peppers with the chickpea stuffing(note that the bell peppers are fragile now; they may break down easily).

Place it in the preheated oven, and bake for 10-12 minutes or until the edges slightly turn brown.

Enjoy immediately or store for use later.

How to store stuffed peppers with chickpeas?

Refrigerate. Stuffed chickpea peppers are suitable 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.

Single serve peppers stuffed with chickpea placed in a small iron pan

What to pair with?

Honestly, any vegetable-based side dish tastes impressive with these 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 it 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 fantastic 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.

Recommended Tools

Baking tray. It's a good quality one that I use in my kitchen. It works well for these 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

Should peppers be precooked before stuffing?

There is no rule to use precook or not to pre-cook the peppers. This relies on personal choice.
By understanding the basics, you may choose your own.
The peppers are crisp and crunchy without precooking, with a bright, peppery flavor.
Pre-cooked peppers mellow down the peppers' flavors and make the flesh soft and tender. This process is opted for 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.

Why are my stuffed peppers soggy?

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.

Why is my chickpeas hard in the stuffed peppers?

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 your fingers. The perfectly cooked chickpea is soft and breaks when pressed.

Printable recipe card