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Olivia

Stuffed Bell Peppers with Chickpeas & Basil

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Stuffed bell peppers with chickpeas and basil baked tender and fresh. A hearty Let’s Veg recipe perfect for easy vegetarian dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: American, Mediterranean
Calories: 150
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 4 large bell peppers tops cut and seeds removed
  • 2 tbsp olive oil divided
  • Salt to taste
  • Black pepper to taste
  • Filling
  • 1 can 15 oz chickpeas, drained and rinsed
  • ½ cup cooked rice quinoa, or couscous
  • 1 small onion finely chopped
  • 1 clove garlic minced
  • ½ cup diced tomatoes fresh or canned
  • ¼ cup fresh basil chopped
  • ½ tsp dried oregano or Italian seasoning

Equipment

Baking Dish
Baking Dish
$24.99
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02/01/2026 01:02 pm GMT
Oven Baking pans

Cooking Instructions
 

  1. Preheat oven to 400°F (205°C).
  2. Place bell peppers in a baking dish and drizzle lightly with olive oil.
  3. Bake empty peppers for 15 minutes to soften slightly.
  4. Meanwhile, heat remaining olive oil in a skillet over medium heat.
  5. Add onion and cook for 4-5 minutes until soft.
  6. Add garlic and cook for 30 seconds.
  7. Stir in chickpeas, cooked grain, tomatoes, oregano, salt, and pepper.
  8. Remove from heat and fold in fresh basil.
  9. Fill peppers with chickpea mixture.
  10. Cover loosely with foil and bake for 20-25 minutes, until peppers are tender.
  11. Serve warm.

Nutrition

Calories: 150kcalCarbohydrates: 20gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 11mgPotassium: 460mgFiber: 4gSugar: 9gVitamin A: 5254IUVitamin C: 215mgCalcium: 37mgIron: 1mg

Notes

Add feta or mozzarella for a cheesy version
Works well with leftover grains
Can be prepared ahead and baked later

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