Chickpea and Feta Stuffed Bell Peppers
Colorful bell peppers filled with a savory blend of chickpeas, feta, and herbs, baked until tender and golden. This mediterranean-inspired vegetarian (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.
Ingredients
- 4 large bell peppers
- 1 can (15 oz) chickpeas
- 1/2 cup feta cheese
- 2 tbsp olive oil
- 1/2 medium red onion
- 1/2 cup canned diced tomatoes
- 1 tsp dried oregano
- 2 garlic cloves
- 1 tbsp lemon juice
- 1/2 tsp salt
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
