Chickpea Stuffed Bell Peppers Recipe

Name: Chickpea Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 small onion, finely chopped; 1 cup spinach, washed and torn; 1 teaspoon mild curry powder; 2 garlic cloves, finely chopped; 8 tablespoons canned chopped tomatoes, including juice; 2 tablespoons tomato puree; 2 ounces breadcrumbs; 1 (14 ounce) can chickpeas, drained and roughly hand-chopped (garbanzo beans); 4 tablespoons chopped roasted sweet bell peppers (optional); 3 medium bell peppers, halved and hollowed out for stuffing

Servings: persons

2 teaspoons olive oil
1 small onion, finely chopped
1 cup spinach, washed and torn
1 teaspoon mild curry powder
2 garlic cloves, finely chopped
8 tablespoons canned chopped tomatoes, including juice
2 tablespoons tomato puree
2 ounces breadcrumbs
1 (14 ounce) can chickpeas, drained and roughly hand-chopped (garbanzo beans)
4 tablespoons chopped roasted sweet bell peppers (optional)
3 medium bell peppers, halved and hollowed out for stuffing

1
Heat a wide heavy-based frying pan over medium heat. Add the oil and heat for 10 seconds or so, then add the onion and fry, stirring occasionally, until well-softened.
2
Tip in the spinach, sprinkle over the curry powder, raise the heat and stir, toss and fry until the liquid has mostly cooked out of the spinach and it is collapsed but still moist. Transfer to a large bowl.
3
Add the garlic, tomatoes, vegetable or tomato puree, breadcrumbs, chickpeas and peppers.
4
Season with salt and black pepper and mix well; it should be reasonably moist but not dripping. Stuff the filling firmly into the pepper halves, mounding up on top.
5
Bake in a low-sided dish at 400F for about an hour, turning the dish around once and lowering the heat towards the end if the peppers are getting too browned. This length of time makes the peppers deliciously soft - if you like them firmer, reduce the time.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 small onion, finely chopped, 1 cup spinach, washed and torn, 1 teaspoon mild curry powder, and more.

Yes, Chickpea Stuffed Bell Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea Stuffed Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions