All Recipes - Stuffed Peppers with Chickpeas & Rice

Stuffed Peppers with Chickpeas & Rice



These hearty stuffed peppers are a Mediterranean-inspired comfort food, filled with a savory blend of brown rice, chickpeas, tomato paste, and warm spices like cinnamon and paprika. A bright lemon-tomato braising sauce infuses the dish with depth and tanginess as it bakes, making every bite satisfying and aromatic. This plant-based main dish is perfect for a cozy dinner or as a make-ahead option for a flavorful weeknight meal.

Stuffed Peppers with Chickpeas & Rice

Ingredients

  • 4 medium bell peppers, tops sliced off, seeds removed
  • 1 1/2 cup cooked brown rice
  • 1 1/2 cup cooked chickpeas
  • 1/4 cup parsley
  • 1 tsp ground cinnamon
  • 2 tbsp tomato paste
  • 1 tbsp olive oil
  • 1/4 tsp salt

Lemon-Tomato Braising Sauce

  • 1 cup crushed tomatoes
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • salt, pinch

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Mix the Lemon-Tomato Braising Sauce. Spread all but 1/2 cup of the sauce on the bottom of a casserole or Dutch oven.
  3. While prepping the filling, place the hollowed-out peppers in the oven (375°F) for 10–12 minutes.
  4. In a bowl, mix rice and chickpeas and mash slightly.
  5. Add tomato paste, spices, herbs, olive oil, and salt.
  6. Remove the peppers from the oven.
  7. Stuff each pepper generously with the filling.
  8. Top with a little bit of Lemon-Tomato Braising Sauce.
  9. Cover with and bake for 30–35 minutes, until the peppers are tender.
  10. Uncover and bake 5–10 more minutes to lightly brown the tops.
  11. Serve warm, with lemon wedges and optional yogurt sauce.

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Published: Apr 06, 2025