Mediterranean Chickpea Stuffed Peppers

Name: Mediterranean Chickpea Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 large bell peppers (red, yellow, or green); 1 can (15 oz) chickpeas, drained and rinsed; 1 cup cooked quinoa or rice; 1 medium onion, diced; 2 cloves garlic, minced; 1 cup cherry tomatoes, halved; 1 tsp ground cumin; 1 tsp smoked paprika; Salt and pepper, to taste; 2 tbsp olive oil; Fresh parsley, for garnish

Highlighted under: Traditional World Food Collection

I love creating dishes that are not only delicious but also bursting with color and nutrition. These Mediterranean Chickpea Stuffed Peppers have quickly become a favorite in my kitchen. The combination of chickpeas, spices, and fresh vegetables creates a satisfying meal that's both healthy and vibrant. When I’m looking for something easy yet impressive, I turn to this recipe. It's a perfect option for meal prep or as a hearty side at gatherings, and it's so simple to customize with your favorite ingredients.

Created by

Natalie Evans

Last updated on 2026-01-15T13:21:36.534Z

When I first made these Mediterranean Chickpea Stuffed Peppers, I was pleasantly surprised by how easy and flavorful they turned out. The secret lies in the balance of spices and fresh ingredients that come together beautifully. Each bite offers a medley of textures and tastes that keep my palate engaged.

One tip I discovered while preparing these peppers is to roast them before stuffing; this enhances their sweetness and allows the flavors of the filling to shine. It's a simple step that takes minimal effort but makes a significant difference.

        Why You Will Love This Recipe
        Colorful presentation that brightens any meal
Packed with plant-based protein and fiber
Easily customizable with your favorite spices and vegetables

      

Making the Perfect Filling

The filling for your Mediterranean Chickpea Stuffed Peppers is where all the magic happens. Chickpeas provide a hearty base full of plant-based protein, making this dish nutritious and filling. When sautéing the onion and garlic, aim for a translucent appearance, which usually takes about 3-4 minutes. This helps to release their natural sweetness and creates a flavor foundation for the rest of the ingredients. Mixing in the tomatoes adds not just flavor but also moisture, ensuring that the filling doesn't dry out during baking.

Include spices like cumin and smoked paprika to deliver a smoky, aromatic punch. These spices not only enhance the taste but also add depth, with the cumin offering a warm earthiness and the smoked paprika providing a touch of richness. If you prefer a spicier filling, consider adding a pinch of red pepper flakes or a dash of hot sauce during the cooking process. This not only personalizes the dish but showcases how easily this recipe can cater to different palates.

Choosing Your Peppers Wisely

When it comes to selecting bell peppers, color matters! Red and yellow peppers tend to be sweeter than green ones, which can be a bit more bitter—especially when baked. If you're looking for a sweeter dish, opt for the brighter colors. You can even mix the colors for a visually stunning presentation. Buying fresh peppers with firm skin ensures you’re getting the best flavor and texture; avoid those that have wrinkles or soft spots.

Feel free to vary the sizes of your peppers as well; smaller, individual-sized peppers can be a hit for meal prep or as appetizers. Remember that thin-skinned varieties like pimentos or mini sweet peppers cook faster, so adjust your baking time downwards to avoid mushiness. Ideally, you want the peppers to be tender yet still holding their shape after baking.

Ingredients

Stuffed Peppers

4 large bell peppers (red, yellow, or green)
1 can (15 oz) chickpeas, drained and rinsed
1 cup cooked quinoa or rice
1 medium onion, diced
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 tsp ground cumin
1 tsp smoked paprika
Salt and pepper, to taste
2 tbsp olive oil
Fresh parsley, for garnish

Instructions

Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Brush the outside of the peppers with olive oil.

Cook the Filling

In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until soft. Stir in the chickpeas, quinoa (or rice), tomatoes, cumin, smoked paprika, salt, and pepper. Cook for an additional 5-7 minutes until heated through.

Stuff the Peppers

Fill each pepper with the chickpea mixture, pressing down gently to pack it in. Place the stuffed peppers upright in a baking dish.

Bake

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the peppers are tender.

Serve

Remove from the oven and garnish with fresh parsley before serving. Enjoy your vibrant dish!

Pro Tips

For an extra burst of flavor, try adding feta cheese on top just before serving. You can also swap in other vegetables like zucchini or spinach for added nutrition.

Storage and Make-Ahead Tips

Once baked, these stuffed peppers can be stored in an airtight container in the refrigerator for up to four days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. Alternatively, microwaving for 2-3 minutes can work in a pinch, but the texture may suffer slightly. For longer storage, these stuffed peppers can be frozen before baking; wrap them tightly in foil or freezer-safe bags for up to three months.

If you prefer to prepare these in advance, you can make the filling a day ahead and store it separately in the refrigerator. This allows the flavors to meld and will save you time during meal prep. Simply stuff the peppers right before baking to retain their freshness and texture.

Serving Suggestions

These Mediterranean Chickpea Stuffed Peppers can be a stand-alone dish or served alongside a light salad or steamed vegetables. They pair beautifully with a dollop of tzatziki sauce or a drizzle of balsamic glaze to add a creamy or sweet contrast, respectively. If you want to elevate your meal, consider serving them over a bed of spinach or arugula to add a peppery note to the dish.

For a fun twist, serve them with a side of pita bread and hummus to create a Mediterranean-inspired spread. This not only enhances the meal's flavor profile but also adds extra textures and makes it more satisfying for family and friends. Whether as a main course or as part of a buffet, these stuffed peppers deliver both elegance and comfort!

Questions About Recipes

→ Can I use frozen peppers?

Yes, frozen peppers can be used, but make sure to thaw them before stuffing.

→ What can I substitute for chickpeas?

You can use black beans or lentils as substitutes for chickpeas.

→ Can I make these ahead of time?

Absolutely! You can prepare the stuffed peppers a day in advance and heat them before serving.

→ Are these suitable for meal prep?

Yes, they store well in the fridge for up to three days and can be easily reheated.