Chickpea and Spinach Stuffed Bell Peppers

VegetarianProtein-richGluten-free
Prep: 15m
Cook: 30m
Total: 45m
Easy

About this Dish

Juicy bell peppers filled with a savory chickpea and spinach mix, flavored with garlic and cumin for a filling and healthy meal.

Servings: 4

Ingredients

  • bell peppers4(cut tops and remove seeds)
  • canned chickpeas2cups(drained and rinsed)
  • spinach3cups(chopped)
  • onion1(diced)
  • garlic3cloves(minced)
  • lemon juice2tablespoons
  • olive oil2tablespoons

Seasonings

  • cumin1teaspoon
  • salt0.5teaspoon
  • black pepper0.5teaspoon

Equipment

  • oven
  • baking dish
  • medium skillet
  • mixing bowl

Steps

Step 1

Prepare the Peppers

5 min
  • Preheat the oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove seeds.
Step 2

Make the Filling

10 minHeat: Medium
  • Heat olive oil in a skillet over medium heat.
  • Add onion and garlic; sauté until translucent.
  • Stir in chickpeas, spinach, cumin, salt, and black pepper.
  • Cook until spinach is wilted, about 5 minutes.
  • Remove from heat and mix in lemon juice.

Checkpoints

  • Onions are translucent
  • Spinach wilted
Step 3

Stuff the Peppers

5 min
  • Stuff the chickpea mixture into the bell peppers.
  • Place the stuffed peppers upright in a baking dish.

Checkpoints

  • Peppers are filled
Step 4

Bake the Peppers

20 minHeat: 375°F
  • Bake in the preheated oven for 20 minutes.

Checkpoints

  • Peppers are tender

Notes

  • Best served with a side salad.

Serving Suggestions

  • Mixed greens salad
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