Zucchini and Chickpea Stuffed Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Roasted bell peppers filled with a savory zucchini-chickpea mixture, baked to perfection for a plant-based, colorful dish. This mediterranean-inspired vegan (vegetarian) ready in about 70 minutes pairs pcs (halved and seeded) bell peppers, medium (grated) zucchini, (15 oz, drained and rinsed) chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

★ 4.2 (11 ratings) Prep: 30 min Cook: 40 min Serves 6 Mediterranean cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Place 6 halved bell peppers on a baking sheet, cut side up. Roast for 25-30 minutes until the skins are blistered and charred. Set aside to cool slightly.
  2. Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 diced onion and 2 minced garlic cloves. Sauté for 5 minutes until softened. Stir in 2 grated zucchini, 1/2 cup tomato sauce, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes until the zucchini is tender.
  3. Step 3: Add 15 oz drained and rinsed chickpeas to the skillet. Mix well and cook for 2 minutes to heat through. Stuff the roasted peppers with the mixture, pressing it firmly into the hollowed-out halves.
  4. Step 4: Bake for 15-20 minutes until the filling is bubbly and the peppers are tender. Serve warm with a sprinkle of fresh parsley.

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Frequently asked questions

How long does Zucchini and Chickpea Stuffed Peppers take to make?

Total time is about 70 minutes (30 min prep + 40 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 Zucchini and Chickpea 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 medium (grated) zucchini from drying out.

Can I substitute ingredients in Zucchini and Chickpea 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 Zucchini and Chickpea 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 Zucchini and Chickpea 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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