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, rinsed and drained; 1 cup cooked quinoa; 1 cup diced tomatoes (canned or fresh); 1/2 cup feta cheese, crumbled; 1/4 cup chopped fresh parsley; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon cumin; Salt and pepper, to taste

Highlighted under: Simple Recipes

I absolutely love preparing Mediterranean chickpea stuffed peppers! They are not just visually appealing but also delightfully packed with flavors and nutrients. When I create this dish, I enjoy the vibrant colors and the way the spices blend perfectly to create a comforting yet healthy meal. Using chickpeas as the base provides a fantastic source of protein, while the bell peppers offer a tender sweetness. These stuffed peppers are ideal for meal prep or a cheerful dinner gathering, making them a versatile dish in my kitchen.

Created by

Wendy Ashbourne

Last updated on 2026-01-15T18:31:34.969Z

When I first tried these Mediterranean chickpea stuffed peppers, I knew I had stumbled upon something special. Each bite bursts with flavor, thanks to the combination of spices, fresh herbs, and wholesome chickpeas. I like to mix in a bit of feta cheese for an added creaminess that complements the peppers beautifully. Using roasted garlic adds depth, making the dish truly irresistible. This meal not only satisfies my hunger but also my soul!

One secret I discovered during my cooking adventures is the importance of pre-roasting the bell peppers for a few minutes. This simple trick enhances their natural sweetness and gives the peppers a tender texture that holds up well against the hearty filling. Plus, it saves on cooking time! Perfect for a busy weeknight or entertaining guests!

        Why You'll Love These Stuffed Peppers
        A delightful blend of Mediterranean flavors that transport you to the sunny shores!
Packed with protein and nutrients for a healthy and satisfying meal.
Vibrant colors that make any dinner table shine with joy!

      

Balancing Flavors

The combination of chickpeas and quinoa creates a hearty filling that is not only delicious but also nutritious. Chickpeas bring a nutty flavor and a creamy texture when cooked, while quinoa adds a slight crunch. Together, they form a dynamic duo that balances the sweetness from the bell peppers. Consider using a mix of spices; a pinch of smoked paprika can elevate the flavor profile, adding depth and a subtle smokiness to the dish.

The addition of feta cheese contributes a salty contrast that ties the dish together. Crumbling the feta into the filling ensures it's evenly distributed, providing bites of tangy richness with every mouthful. For a dairy-free version, you can substitute the feta with a plant-based feta alternative or simply omit it for a lighter option. Maintaining a balance between the savory filling and the sweet pepper is key for an enjoyable bite.

Customization and Variations

These stuffed peppers are incredibly versatile and can be customized to your liking. If you prefer a spicier kick, consider adding diced jalapeños or a sprinkle of red pepper flakes to the filling. For an earthy flavor, a handful of chopped olives would work wonderfully. You could also swap the quinoa for brown rice or couscous, adjusting the cooking time accordingly if using raw grains.

For additional veggies, feel free to incorporate spinach, zucchini, or grated carrots into the filling mixture. This not only enhances the nutrient profile but also adds more texture and color. When experimenting with alternative fillings, just ensure that the overall moisture content remains balanced to avoid soggy peppers. Remember, the cooking time can vary slightly depending on the thickness of the added ingredients, so adjust accordingly.

Ingredients

Stuffed Peppers

4 large bell peppers (red, yellow, or green)
1 can (15 oz) chickpeas, rinsed and drained
1 cup cooked quinoa
1 cup diced tomatoes (canned or fresh)
1/2 cup feta cheese, crumbled
1/4 cup chopped fresh parsley
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper, to taste

Instructions

Prepare the Peppers

Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds. Lightly brush the outside with olive oil and place them upright in a baking dish.

Make the Filling

In a large bowl, combine the chickpeas, cooked quinoa, diced tomatoes, feta cheese, parsley, olive oil, garlic powder, cumin, salt, and pepper. Mix well until all ingredients are evenly coated.

Stuff the Peppers

Carefully stuff each pepper with the mixture, pressing down gently to pack it in. Spoon any remaining filling around the peppers in the baking dish.

Bake

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

Serve

Remove from the oven and let cool for a few minutes before serving. Garnish with more parsley and enjoy your delicious Mediterranean stuffed peppers!

Pro Tips

For extra crunch, you can toss some pine nuts into the filling. Additionally, feel free to substitute any vegetables or legumes that you have on hand!

Storage and Reheating

Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to three days. They reheat beautifully in the microwave, but for a crispy texture, place them in an oven set to 350°F (175°C) for about 10-15 minutes. Cover them with foil to prevent drying out, removing it in the last few minutes for a golden top.

If you want to make a batch ahead of time, you can prepare the filling and stuff the peppers a day in advance. Just store the uncooked stuffed peppers in the refrigerator and bake them fresh when you’re ready, adding a few extra minutes to the cooking time if starting from cold.

Serving Suggestions

Serve these Mediterranean stuffed peppers alongside a fresh salad drizzled with lemon vinaigrette for a complete meal. The bright acidity of the dressing complements the richness of the filling beautifully. For a heartier option, pair them with a side of garlic bread or couscous pilaf to soak up any extra juices.

For entertaining, arranging the stuffed peppers on a large platter garnished with lemon wedges and parsley creates an inviting presentation. These peppers also make for an excellent dish to serve at potlucks or gatherings, as they can easily be eaten with a fork, and their colors add a festive touch to any table.

Questions About Recipes

→ Can I use different types of beans for this recipe?

Absolutely! While chickpeas are traditional, you can swap them with black beans, kidney beans, or even lentils.

→ How long do these peppers last in the fridge?

They can be stored in an airtight container for up to 3 days in the fridge.

→ Can I freeze these stuffed peppers?

Yes! They freeze well after baking. Just wrap them individually in plastic wrap and store in an airtight container.

→ What can I serve with stuffed peppers?

A green salad, garlic bread, or a light yogurt sauce would pair wonderfully with these stuffed peppers.