These Mediterranean-inspired chickpea stuffed peppers are made with rice, mushrooms for added flavour and spinach for colour. Easy to make, nutritious, they make a delicious vegetarian meal, side dish, or snack perfect to enjoy the next day. Read my easy tips for making it vegan!
These chickpea stuffed peppers with rice are a delicious, satisfying vegetarian meal, high in fibre, protein, and made with a moderate amount of cheese. The chickpea filling mixture is flavoured with herbs, garlic and sun-dried tomatoes for a Mediterranean style meal.
These vegetarian stuffed pepper with chickpeas are easy to make, adaptable and perfect for any occasion. Scroll down to the bottom of the post for serving suggestions!
Chickpea stuffed peppers ingredients and substitutions
- Red bell peppers: for me the natural sweetness of red peppers is perfectly suited to this kind of (intensely savoury) dish, but you can use yellow, orange or green peppers if you prefer.
- Chickpeas: either from a can or cooked from raw.
- Rice: I used white basmati rice, but brown rice can be used instead (adjust cooking times).
- Onion
- Garlic
- Mushrooms: for more depth of flavour.
- Sun-dried tomatoes: intensify the flavour and add a touch of acidity (fresh tomatoes might produce in a soggy filling).
- Spinach: adds colour.
- Herbs and spices: I used dried Italian herbs as well as red pepper flakes (sweet/hot paprika is a good alternative, but halve the amount).
- Cheese: I used a combination of parmesan (added into the filling mixture for a more intense flavour) and mozzarella, which melts well so it's perfect sprinkled on top. However, you can just use one or the other if preferred.
- Salt and pepper: to taste.
How to prepare the peppers
There are several ways of preparing peppers for stuffing. One is to remove the top by cutting through the width of the pepper. The problem with this method is that a good chunk of your pepper is wasted and you'll end up with smaller stuffed peppers.
Another method is to cut out the top to create an opening for the filling to go in. This way you can fill the entire pepper with the stuffing mixture then put the top back on to ensure all the moisture stays inside. The drawback is that peppers prepared in this way take the longest time to cook.
My favourite method (one I also used to make turkey stuffed peppers and cauliflower stuffed peppers) is to cut each pepper in half from the top and stuff 2 halves separately. This method allows to cook the peppers quickly and is the most visually appealing.
Step-by-step recipe instructions
1. Preheat the oven to 375F/190C/170 fan/gas mark 5. Line a large baking sheet with parchment paper and set aside.
2. Prepare peppers: Cut each pepper in half through the base and remove the seeds but leave the stem intact. Place cut-side-up on top of the baking sheet, season the inside of each pepper with a little salt and lightly grease the edges. Bake in the centre of the oven for 20 minutes. Remove from the oven and set aside (reserving the juice that's collected in each pepper). Leave the oven on.
3. Prepare rice: Boil the rice in salted water as per package instructions. Remove from the heat and set aside to cool while you prepare the other ingredients.
4. Prepare vegetables: In a large skillet heat the oil then add the onion and cook gently for 3 minutes until softened. Next add the mushrooms and salt, and cook for 6-7 minutes, stirring often, until they start to change colour and the water has been absorbed. Towards the end add the garlic, cook for another minute or so then add the spinach and stir until it wilts. Stir in the sun-dried tomatoes. Remove from the heat and set aside to cool a little.
5. Prepare filling mixture: In a mixing bowl combine the rice, mushroom mixture, chickpeas, grated parmesan, dried herbs and red pepper flakes. Add the pepper juice, stir thoroughly and adjust the seasoning as needed (the filling mixture can still be a little warm).
6. Stuff peppers: Fill the peppers with the vegetable mixture packing in well and scatter the mozzarella over the top.
7. Bake: Place in the centre of the oven and bake for 25 minutes. Remove from the oven, set aside for 5 minutes then serve.
Serving suggestions
These stuffed peppers with chickpeas and rice are truly versatile and can be served:
- As a stand alone meal: with condiments including sun-dried tomato pesto, basil pesto or creamy ranch sauce.
- With side dishes: including grilled halloumi cheese, vegetable mash, such as rutabaga, as well as boiled or steamed broccoli or green beans. Also delicious with roasted sweet potatoes (including hasselback and scalloped) and crunchy salads.
- As a snack: either hot or cold.
- As a side dish: accompanying non-vegetarian dishes, such as chicken, lamb and pork.
Top tips and FAQs
Your vegetarian chickpea stuffed peppers can be easily veganised by using vegan cheese (one that melts well) or nutritional yeast instead of regular cheese. Alternatively you can add about a tablespoon of miso paste to the mushroom mixture as it cooks. You can also add a tablespoon of tomato puree for added flavour.
Yes, you can! You can shorten preparation time by cooking the individual ingredients (i.e., rice, onion and mushrooms) and once cooled refrigerating them overnight (either separately or by preparing the filling mixture).
Alternatively prepare the entire filling mixture, precook then stuff the peppers and refrigerate them overnight (once cooled).
It is important to season the filling ingredients well before stuffing the peppers so be generous with salt and pepper. Don't forget to also lightly season the inside of the peppers before stuffing them.
Leftover vegetarian chickpea stuffed peppers can be refrigerated, covered, for up to 4 days. Reheat in the microwave or enjoy as a cold snack.
To freeze this recipe arrange the stuffed peppers in a single layer in an airtight container and freeze for up to 3 months. Defrost fully before cooking for 20 minutes as per Instructions (if you had frozen them uncooked). Cooked stuffed peppers can be defrosted and then simply reheated in the microwave.
Optional extras
- Green or black olives: chopped and added into the filling mixture.
- Feta cheese: crumbled and sprinkled on top (along with the mozzarella).
- Pine nuts: scattered on top during the final 15 minutes in the oven.
More stuffed vegetable recipes to try next
- Vegan Mushroom Cabbage Rolls with Lentil & Rice
- Easy Vegan Stuffed Eggplant
- Vegetarian Spinach & Feta Stuffed Sweet Potatoes
See also these other delicious vegetarian meal ideas!
Recipe
Vegetarian Stuffed Peppers with Chickpeas and Rice
Equipment
- Large baking sheet and parchment paper
- Large skillet pan
- Large mixing bowl
Ingredients
- 5 red bell peppers
- 1x14.11oz can (400 g) chickpeas drained
- ⅔ cup (125 g) rice uncooked
- ½ pound (225 g) mushrooms finely chopped
- 1 med./large onion finely chopped
- 4 garlic cloves finely chopped
- 4 sun-dried tomatoes in oil, drained, finely chopped
- 3.53 ounces (100 g) spinach chopped
- 2½ teaspoons Italian herbs
- 2 teaspoons red pepper flakes
- ½ cup (60 g) parmesan coarsely grated, vegetarian
- ⅓ cup (40 g) mozzarella grated
- 1½ tablespoons olive oil
- ⅓ teaspoon fine sea salt plus pepper to taste
Instructions
- Preheat the oven to 375F/190C/170 fan/gas mark 5. Line a large baking sheet with parchment paper and set aside.Prepare peppers: Cut each pepper in half through the base and remove the seeds but leave the stem intact. Place cut-side-up on top of the baking sheet, season the inside of each pepper with a little salt and lightly grease the edges. Bake in the centre of the oven for 20 minutes. Remove from the oven and set aside (reserving the juice that's collected in each pepper). Leave the oven on.
- Prepare rice: Boil the rice in salted water as per package instructions. Remove from the heat and set aside to cool while you prepare the other ingredients.
- Prepare vegetables: In a large skillet heat the oil then add the onion and cook gently for 3 minutes until softened. Next add the mushrooms and salt, and cook for 6-7 minutes, stirring often, until they start to change colour and the water has been absorbed. Towards the end add the garlic, cook for another minute or so then add the spinach and stir until it wilts. Stir in the sun-dried tomatoes. Remove from the heat and set aside to cool a little.
- Prepare filling mixture: In a mixing bowl combine the rice, mushroom mixture, chickpeas, grated parmesan, dried herbs and red pepper flakes. Add the pepper juice, stir thoroughly and adjust the seasoning as needed (the filling mixture can still be a little warm).
- Stuff peppers: Fill the peppers with the mixture packing in well and scatter the mozzarella over the top.
- Bake: Place in the centre of the oven and bake for 25 minutes. Remove from the oven, set aside for 5 minutes then serve.
Notes
- To save preparation time cook the filling mixture while the peppers are roasting and rice is boiling.
- Seasoning: It is important to season the filling mixture generously (taste it before stuffing the peppers) as well as lightly season the inside of each pepper.
- Make ahead: you can prepare the filling mixture ahead and stuff the peppers the following day. If you have lots of space in your fridge you can also stuff the peppers, arrange in a single layer, refrigerate and cook the following day.
- Make it vegan: use vegan cheese, nutritional yeast, miso paste or tomato puree (see post for details).
- Cover and refrigerate leftovers for up to 4 days. Reheat in the microwave.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this chickpea stuffed peppers recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!
Follow me on Facebook, Instagram and X for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
wholeheartbliss says
I have become obsessed with chickpeas since going vegetarian! Thanks for the recipe; can't wait to try it!
Etheric Archives says
Yet another awesome recipe with chickpeas as one of the ingredients. 🙂 I love how versatile they are!
I absolutely love stuffed peppers, but haven't tried this variation before.
Thank you for sharing!
-Eva
Monika says
I agree that chickpeas are extremely versatile, they go with so many things...