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
You may reserve some chickpeas for garnishing.Store these chickpea-stuffed peppers in the refrigerator for about three days. And freeze to use for up to three months.