Chickpea and Herb Stuffed Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Colorful bell peppers filled with a savory chickpea and herb mixture, baked until tender. This mediterranean-inspired vegetarian (vegetarian) ready in about 47 minutes pairs (15 oz) can, drained chickpeas, finely diced red onion, chopped fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.

★ 3.8 (12 ratings) Prep: 20 min Cook: 27 min Serves 4 Mediterranean cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Place bell pepper halves cut-side down on a baking sheet.
  2. Step 2: Mash chickpeas in a bowl with a fork until slightly chunky. Stir in red onion, parsley, basil, lemon zest, 1 tbsp olive oil, salt, and pepper.
  3. Step 3: Divide chickpea mixture evenly among pepper halves, pressing gently to fill.
  4. Step 4: Drizzle with remaining 1 tbsp olive oil and bake 25-30 minutes until peppers are tender and edges are slightly browned.
  5. Step 5: Let rest 5 minutes before serving to allow filling to set.

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Frequently asked questions

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

Total time is about 47 minutes (20 min prep + 27 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 Herb 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 finely diced red onion from drying out.

Can I substitute ingredients in Chickpea and Herb 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 Herb 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 Herb 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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