Half-Baked Mediterranean Chickpea and Feta Stuffed Peppers

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

Roasted bell peppers filled with a savory chickpea and feta mixture, enriched with herbs and spices for a Mediterranean flair. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs canned chickpeas, drained and rinsed, crumbled feta cheese, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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: 15 min Cook: 25 min Serves 2 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). Place 2 large red bell peppers halved and seeded on a baking sheet cut side up.
  2. Step 2: In a bowl, combine 1 cup drained chickpeas, 1/2 cup crumbled feta cheese, 2 tbsp extra virgin olive oil, 1 tsp lemon zest, 3 tbsp chopped fresh parsley, 1/2 tsp ground cumin, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently until combined.
  3. Step 3: Spoon the chickpea mixture evenly into the pepper halves, pressing lightly to fill.
  4. Step 4: Bake stuffed peppers for 25 minutes until the peppers are tender and filling is warmed through.
  5. Step 5: Remove from oven and sprinkle 2 tbsp toasted pine nuts on top. Serve warm.

Frequently asked questions

How long does Half-Baked Mediterranean Chickpea and Feta Stuffed Peppers take to make?

Total time is about 40 minutes (15 min prep + 25 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 Half-Baked Mediterranean Chickpea and Feta Stuffed 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 crumbled feta cheese from drying out.

Can I substitute ingredients in Half-Baked Mediterranean Chickpea and Feta Stuffed 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 Half-Baked Mediterranean Chickpea and Feta Stuffed Peppers for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Half-Baked Mediterranean Chickpea and Feta Stuffed 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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