Chickpea and Spinach Stuffed Peppers
Sweet bell peppers generously filled with a hearty and flavorful mixture of chickpeas, spinach, and seasoned rice, baked in a rich tomato sauce until tender. A wholesome and satisfying vegan meal for two.
Prepare peppers and filling ingredients
Preheat your oven to 375°F (190°C). Cut the 2 large bell peppers in half lengthwise and remove the seeds and membranes. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the 1/2 finely chopped medium onion and cook for 5-7 minutes, stirring occasionally, until it becomes soft and translucent (you can see through it). Add the 2 cloves minced garlic and cook for 1 minute until it smells pleasant (fragrant). Translucent means you can see through it, indicating it is soft. Fragrant means it smells good and aromatic.
💡 Pro Tips:
- •Cutting peppers lengthwise makes them easy to stuff and serve.
- •Cooking the onion until translucent creates a sweet base for the filling.
Make the filling
To the skillet with the cooked onion and garlic, add 1 can rinsed and drained chickpeas. Lightly mash about half of the chickpeas with a fork or potato masher directly in the skillet; this creates a creamier texture. Stir in 2 cups fresh roughly chopped spinach and cook for 2-3 minutes until the spinach wilts (becomes soft and droopy). Remove from heat. Stir in 1 cup cooked white rice, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix everything well.
💡 Pro Tips:
- •Mashing some chickpeas helps bind the filling together.
- •Mix gently to combine without overworking the spinach.
Assemble and bake
Pour 1 cup marinara sauce or canned diced tomatoes into the bottom of a small (about 8x8 inch) baking dish and spread it evenly. Arrange the bell pepper halves in the baking dish. Spoon the chickpea and spinach filling generously into each pepper half. Pour the remaining 1/2 cup marinara sauce or diced tomatoes over the filled peppers. Add 1/2 cup vegetable broth to the dish around the peppers. Cover the baking dish loosely with aluminum foil. Bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the peppers are tender when pierced with a fork.
💡 Pro Tips:
- •Covering the dish helps steam the peppers for tenderness.
- •Baking until peppers are tender ensures they are pleasant to eat.
Serve
Remove the baking dish from the oven. Let it rest for 5 minutes before serving. This allows the filling and sauce to settle. Garnish with 2 tablespoons chopped fresh parsley before serving immediately. These stuffed peppers are delicious on their own or with a side of green salad.
💡 Pro Tips:
- •Resting helps the dish hold its shape and prevents burns from hot filling.
- •Fresh parsley adds a pop of color and freshness.
- Large skillet
- Small baking dish (8x8 inch or similar)
- Spatula or wooden spoon
- Measuring cups
- Measuring spoons
- Knife and cutting board
- Colander (for chickpeas)
- 💡For a slightly different flavor, you can add a pinch of dried mint or sumac to the filling mixture.
- 💡If you prefer a cheesy top, you can add shredded vegan mozzarella or dairy mozzarella during the last 10 minutes of baking (this would change the dairy-free tag).
- 💡Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
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