We loved stuffed bell peppers in our family. For every special occasion or holiday, we served stuffed peppers to the table. Usually, the staffing consisted of a mixture of rice, minced meat, and onion. I will later prepare the vegetarian variation of that delicious dish, replacing the meat with a plant-based alternative. But for now, try this mouth-worthy stuffed bell pepper recipe, that cooks easily and quickly, and all your family will love it (including kids). In the meantime, my 4-year-old son has asked for the second portion 🙂
Variations for Stuffed Bell Pepper Recipe
- Fillings can be meat and vegetarian, there are many variations of them.
- Use soft goat chees or feta cheese.
- Try other nuts, such as cashew or hazelnuts.
- Instead of rice on a side, for example, use couscous or quinoa.
- There is no meat in this stuffed bell pepper recipe, but with tomatoes, chickpeas, onions, and aromatic spices, peppers turn out exceptionally well.
- Play with different herbs and spices. You can add any of your favorite ones.
Cooking Tips:
- Brush peppers with oil using a brush.
- Put a small piece of butter in each pepper in the filling (2 g, 1 tsp). More calories and taste 🙂
- Liquid forms inside the peppers when roasting. Don’t worry and continue to fill the peppers with stuffing. They won’t be very dry after being cooked.
- You can reduce to 180 C (356 F) if the pepper is burning.
Serve the Stuffed Bell Peppers with my Special Hot Sauce Adjika.
Try Other Recipes:
Rice with Pumpkin & Cottage Cheese
Easy Roasted Potatoes with Cauliflower
Wrap Recipe with Beans & Bell Peppers
So, let’s jump to the cooking!
Stuffed Bell Peppers with Chickpeas & Goat Cheese
Stuffed peppers are not only a tasty and fragrant dish but also very bright and colorful. That is why it is often found on the menu of the festive table. However, stuffed peppers are an indispensable dish for those who just want to feed their family with a tasty and healthy dinner.
Equipment
- 1 baking tray
Ingredients
- 2 red bell peppers
- 2 yellow bell peppers
- 2 Tbsp avocado oil or olive oil
- 1 can of chickpeas 2 1/2 cups
- 2 small red onions 1/2 cup chopped onions
- 1/4 tsp each dried oregano, dried basil, dried thyme, onion powder, garlic powder, paprika powder
- 1/3 cup raw almonds 60 g
- 5 oz soft goat cheese or feta cheese (about 150 g)
- Fresh parsley for serving
- Salt & pepper to taste
Instructions
- Preheat the oven to 220 C (428 F). Cut the peppers in half lengthwise, remove the seeds, but leave the steam on. Place the peppers on a baking tray lined with baking paper. Drizzle with half the oil and sprinkle with salt and pepper (I use a brush). Bake for about 15 min. Meanwhile, cook the rice according to the package directions. Remove the peppers from the oven and reduce the oven temperature to 200 C (392 F).
- Roast almonds in a dry pan.
- Meanwhile, rinse the chickpeas under cold running water and drain. Finely chop the parsley. Chop the onions and mix with the chickpeas, spices, goat cheese, half of the parsley, and the rest of the oil. Season with salt and pepper.
- Fill the bell pepper halves with the chickpea mixture and bake for about 20 min in the oven. Sprinkle the peppers with the rest of the parsley and roasted almonds. Serve with rice or quinoa.
Notes
- Brush peppers with oil using a brush.
- Put a small piece of butter in each pepper in the filling (2 g, 1 tsp).
- You can reduce to 180 C (356 F) if the pepper is burning.
- Liquid forms inside the peppers when roasting. Don’t worry and continue to fill the peppers with stuffing. They won’t be very dry after being cooked.Â
- Replace almonds with hazelnuts or cashew.
- Serve with Cashew Cream (or sour cream) and my Special Hot Sauce Adjika.
Nutrition
Calories: 670kcal
Tried this recipe?Let us know how it was!