These stuffed bell peppers are hearty yet fresh. Chickpeas bring substance, basil adds aroma, and the peppers roast until tender and sweet. It’s a simple, satisfying dish that works beautifully as a main or a generous side.
This is Let’s Veg comfort with garden freshness.
Stuffed Bell Peppers with Chickpeas & Basil
Stuffed bell peppers with chickpeas and basil baked tender and fresh. A hearty Let’s Veg recipe perfect for easy vegetarian dinners.
Ingredients
Equipment
Oven Baking pans
Cooking Instructions
- Preheat oven to 400°F (205°C).
- Place bell peppers in a baking dish and drizzle lightly with olive oil.
- Bake empty peppers for 15 minutes to soften slightly.
- Meanwhile, heat remaining olive oil in a skillet over medium heat.
- Add onion and cook for 4-5 minutes until soft.
- Add garlic and cook for 30 seconds.
- Stir in chickpeas, cooked grain, tomatoes, oregano, salt, and pepper.
- Remove from heat and fold in fresh basil.
- Fill peppers with chickpea mixture.
- Cover loosely with foil and bake for 20-25 minutes, until peppers are tender.
- Serve warm.
Nutrition
Notes
Add feta or mozzarella for a cheesy version
Works well with leftover grains
Can be prepared ahead and baked later