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A wooden tray holding six colorful Stuffed Peppers filled with meat and rice, topped with melted cheese and fresh parsley.

Stuffed Bell Peppers

These vegetarian stuffed bell peppers are filled with chickpeas, brown rice, vegetables, and herbs for a healthy and satisfying meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bell peppers large
  • 1 cup chickpeas cooked, drained and rinsed
  • 1 cup brown rice cooked
  • 2 tbsp olive oil
  • 1 red onion small, finely chopped
  • 2 cloves garlic minced
  • 1 tomato medium, diced
  • 1/3 cup black olives sliced
  • 1/4 cup feta-style cheese crumbled
  • 2 tbsp fresh parsley chopped
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • salt to taste
  • black pepper to taste

Equipment

  • Oven
  • Skillet
  • Baking Dish

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Slice the tops off the bell peppers, remove seeds and membranes, and lightly brush the outside with olive oil.
  3. Heat olive oil in a skillet over medium heat and sauté the onion for 3–4 minutes until soft.
  4. Add garlic and cook for 30 seconds until fragrant.
  5. Stir in chickpeas, tomato, olives, oregano, paprika, salt, and pepper. Cook for 4–5 minutes.
  6. Remove from heat and mix in brown rice, parsley, and feta-style cheese.
  7. Spoon the filling into the bell peppers and arrange them upright in a baking dish.
  8. Cover loosely with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes until tender.

Notes

These stuffed peppers are great for meal prep and can be customized with your favorite vegetables or herbs.