Spicy Chickpea and Spinach Stuffed Peppers
Colorful bell peppers packed with a spicy, protein-rich filling of chickpeas, spinach, and aromatic spices, perfect for a plant-based meal. This mediterranean-inspired vegetarian (vegetarian) ready in about 60 minutes pairs (large, halved and seeded) bell peppers, (canned, drained) chickpeas, (chopped) fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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
- 6 (large, halved and seeded) bell peppers
- 1.5 cups (canned, drained) chickpeas
- 2 cups (chopped) fresh spinach
- 1/2 cup (diced) onion
- 2 cloves (minced) garlic
- 1 cup tomato sauce
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 2 tbsp olive oil
- 1/2 cup (crumbled) feta cheese
- 1/4 cup (chopped) fresh parsley
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Place 6 halved bell peppers on the sheet, cut side up.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1/2 cup diced onion and sauté for 3 minutes until translucent. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
- Step 3: Stir in 1.5 cups canned chickpeas, 2 cups chopped spinach, 1 tsp cumin, 1 tsp paprika, and 1/2 tsp turmeric. Cook for 5 minutes until spinach wilts and mixture thickens. Remove from heat and stir in 1 cup tomato sauce.
- Step 4: Spoon the chickpea mixture into the bell pepper halves, pressing gently to pack. Top each with 1/4 cup crumbled feta cheese and 1 tbsp fresh parsley.
- Step 5: Bake for 25-30 minutes until peppers are tender and cheese is golden. Let cool slightly before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Chickpea and Spinach Stuffed Peppers take to make?
Total time is about 60 minutes (30 min prep + 30 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 Spicy Chickpea and Spinach 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 (canned, drained) chickpeas from drying out.
Can I substitute ingredients in Spicy Chickpea and Spinach 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 Spicy Chickpea and Spinach Stuffed Peppers for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Spicy Chickpea and Spinach 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.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
