Chickpea Stuffed Bell Peppers
Flavorful and protein-packed chickpea stuffed bell peppers make for a quick, healthy, and satisfying meal.
10 min
Prep
12 min
Cook
4
Serves
400
Calories
Macros · per serving
31g protein
49g carbs
15g fat
Ingredients
For 4 servings
- 4 bell pepper
- 2 15 oz cans canned chickpeas
- 1 red onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 cup cherry tomatoes
- 1 cup feta cheese
- 1/4 cup fresh parsley
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Cut the bell peppers in half lengthwise and remove the seeds.
- 3
Place the halved bell peppers cut side up on a baking tray.
- 4
Drain and rinse the chickpeas from the cans thoroughly.
- 5
Finely chop the red onion and mince the garlic cloves.
- 6
In a large skillet, heat the olive oil over medium heat.
- 7
Add the chopped red onion and minced garlic to the skillet and sauté for 2-3 minutes until soft.
- 8
Add the chickpeas, cumin, salt, and black pepper to the skillet, stirring to combine. Cook for about 5 minutes.
- 9
Quarter the cherry tomatoes and add them to the chickpea mixture, stirring for another 2 minutes.
- 10
Remove the skillet from heat, and stir in half of the feta cheese.
- 11
Stuff each bell pepper half with the chickpea mixture.
- 12
Top each stuffed bell pepper with the remaining feta cheese.
- 13
Bake in the preheated oven for 10-12 minutes, until the bell peppers are tender and the cheese is slightly golden.
- 14
Garnish with freshly chopped parsley before serving.
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