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 (any color); 1 can (15 oz) chickpeas, drained and rinsed; 1 cup cooked quinoa; 1 cup cherry tomatoes, halved; 1 small red onion, diced; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp paprika; 1/4 cup fresh parsley, chopped; Salt and pepper to taste; Olive oil for drizzling

Highlighted under: Local Meals

I absolutely love making Mediterranean Chickpea Stuffed Peppers! This dish has become a favorite in our household because it encapsulates all the vibrant flavors of the Mediterranean in one warm, satisfying meal. The peppers are not only colorful but also packed with nutrients from the chickpeas, tomatoes, and herbs. I enjoy how easy it is to prepare, with minimal cooking time involved, making it perfect for a weeknight dinner or meal prep for the week ahead. Your taste buds will dance with every bite!

Created by

Theodora Blythe

Last updated on 2026-01-15T20:05:36.339Z

When I first ventured into Mediterranean cooking, I stumbled upon chickpea stuffed peppers and immediately felt inspired. I love how the flavors blend together, and the chickpeas provide a delightful texture that complements the softness of the cooked peppers. After a few attempts, I discovered that adding cumin and fresh parsley elevates the dish to a new level!

One trick I’ve found to avoid soggy peppers is to bake them slightly before stuffing. This not only helps retain their structure but intensifies their flavor, making sure each bite is bursting with goodness. Trust me; it's a game changer!

        Why You'll Love This Recipe
        Vibrant and colorful presentation that impresses.
Nutritious and filling, suitable for all diets.
Versatile and easy to customize with your favorite ingredients.

      

Choosing the Right Peppers

When selecting bell peppers for this dish, opt for large, firm peppers that have no blemishes. They should also feel heavy for their size, indicating that they're juicy and fresh. While red, yellow, and green peppers all work well, keep in mind that red and yellow varieties tend to be sweeter. This sweetness can complement the savory filling beautifully, adding depth to the overall flavor profile. Additionally, you may choose to use poblano or anaheim peppers for a slightly different taste and a hint of spice.

In terms of color, using a mix of red, yellow, and green peppers creates an eye-catching presentation. However, if you're looking for an even bolder flavor, consider roasting your peppers before stuffing them. Roasting brings out their natural sweetness and adds a wonderful smoky flavor, elevating the dish further. To do this, you can char them on a grill or under a broiler for about 8-10 minutes before stuffing.

Making the Filling Shine

The chickpeas in this recipe are not just protein powerhouses; they also offer a creamy texture that beautifully balances the crunchiness of the bell peppers. When mashing the chickpeas slightly before mixing them with the other ingredients, they can help bind the filling together, keeping it from falling apart during baking. This technique also allows the flavors to meld together more effectively, giving each bite a delightful consistency.

For the tomatoes, using fresh cherry tomatoes adds a burst of juiciness that contrasts nicely with the other filling ingredients. If you don’t have access to fresh tomatoes, you can substitute them with sun-dried tomatoes for a more intense flavor. Sun-dried tomatoes should be chopped finely, and you may want to rehydrate them in a bit of hot water for 10-15 minutes before adding them to the mixture. This ensures they blend into the filling well.

Ingredients

Gather these fresh ingredients to create your stuffed peppers:

Ingredients

4 large bell peppers (any color)
1 can (15 oz) chickpeas, drained and rinsed
1 cup cooked quinoa
1 cup cherry tomatoes, halved
1 small red onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp paprika
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Olive oil for drizzling

Make sure to adjust spices according to your preference.

Instructions

Follow these steps to create your Mediterranean Chickpea Stuffed Peppers:

Prepare the Peppers

Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds. Place the peppers upright in a baking dish, and drizzle with a bit of olive oil, seasoning with salt and pepper.

Mix the Filling

In a large bowl, combine the chickpeas, cooked quinoa, cherry tomatoes, red onion, garlic, cumin, paprika, parsley, salt, and pepper. Mix thoroughly to ensure all ingredients are evenly distributed.

Stuff the Peppers

Spoon the filling mixture into each pepper, pressing down gently to pack them properly. Top with a sprinkle of additional cumin or paprika if desired.

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 and a bit charred.

Serve

Remove from the oven, allow to cool slightly, and serve garnished with extra parsley and a drizzle of olive oil.

Enjoy your healthy and delicious stuffed peppers!

Pro Tips

For a spicy kick, add some red pepper flakes to the filling. You can also substitute other grains like rice or farro for a twist.

Storage and Reheating Tips

If you have leftovers, allow the stuffed peppers to cool completely before storing them in an airtight container in the refrigerator. They can last up to 3-4 days. To reheat, simply pop them in the microwave for 2-3 minutes or place them in a preheated oven at 350°F (175°C) until warmed through—about 15-20 minutes. Covering them with foil during baking helps retain moisture, avoiding a dried-out filling.

For longer storage, consider freezing the stuffed peppers before baking. You can prepare them up to the stuffing point, then wrap each one tightly in plastic wrap and foil before placing them in a freezer-safe bag. They can be frozen for up to 3 months. To cook from frozen, simply bake at 375°F (190°C) for about 40-50 minutes, covered for the first half to ensure they heat evenly.

Serving Suggestions

These Mediterranean Chickpea Stuffed Peppers pair beautifully with a side salad drizzled with a lemony vinaigrette or some warm pita bread. For a complete meal, consider serving them alongside a dollop of Greek yogurt or tzatziki, which can enhance the flavors and add a creamy texture. You could also sprinkle some crumbled feta cheese on top before serving for an added tangy flair.

If you're looking to spice things up, try adding some crushed red pepper flakes or even a dash of harissa to the filling. This will give the dish a delightful kick. Another variation could be swapping out the quinoa for bulgur or farro for different textures while still retaining the dish's hearty attributes.

Questions About Recipes

→ Can I make these stuffed peppers ahead of time?

Absolutely! You can prepare the filling a day in advance and stuff the peppers right before baking.

→ What other ingredients can I add?

Feel free to add ingredients like olives, feta cheese, or spinach for added flavor and nutrients.

→ Can I freeze these stuffed peppers?

Yes, you can freeze the stuffed peppers before baking. Just thaw and bake when you're ready to enjoy them.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.