Chickpea and Feta Stuffed Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Colorful bell peppers filled with a savory blend of chickpeas, feta, and herbs, baked until tender and golden. This mediterranean-inspired vegetarian ready in about 48 minutes pairs large bell peppers, (15 oz) chickpeas, feta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 28 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Cut tops off 4 large bell peppers and remove seeds. Brush insides with 1 tbsp olive oil and place in a baking dish.
  2. Step 2: Drain and rinse 1 can (15 oz) chickpeas. Finely chop 1/2 medium red onion and mince 2 garlic cloves. Heat remaining 1 tbsp olive oil in a skillet over medium heat, then sauté onion and garlic for 3 minutes until softened.
  3. Step 3: Add chickpeas, 1/2 cup canned diced tomatoes, 1 tsp dried oregano, 1/2 tsp salt, and 1 tbsp lemon juice. Cook for 5 minutes, mashing chickpeas slightly to form a thick filling.
  4. Step 4: Spoon filling into bell peppers, pressing gently to pack. Sprinkle 1/2 cup crumbled feta cheese on top. Bake uncovered for 25-30 minutes until peppers are tender-crisp and cheese is golden.

Frequently asked questions

How long does Chickpea and Feta Stuffed Bell Peppers take to make?

Total time is about 48 minutes (20 min prep + 28 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chickpea and Feta Stuffed Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large bell peppers from drying out.

Can I substitute ingredients in Chickpea and Feta Stuffed Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chickpea and Feta Stuffed Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chickpea and Feta Stuffed Bell Peppers vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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