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Fresh Mediterranean Chickpea Stuffed Bell Peppers Easy Homemade Recipe with Feta

Mediterranean Chickpea Stuffed Bell Peppers - featured image
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A quick and easy Mediterranean-inspired recipe featuring bell peppers stuffed with a creamy, seasoned chickpea filling and topped with tangy feta cheese. Perfect for weeknight dinners or light lunches.

Ingredients

Scale
  • 4 large bell peppers, assorted colors (red, yellow, green)
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 4 oz (115 g) feta cheese, crumbled
  • ½ small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (150 g) cherry tomatoes, halved
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • A pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Slice off the tops of the bell peppers and carefully remove the seeds and membranes, keeping the peppers whole like little boats. Set aside.
  2. In a medium bowl, lightly mash the drained chickpeas with a fork or masher until you get a mix of creamy and chunky texture.
  3. Stir in the finely chopped red onion, halved cherry tomatoes, minced garlic, and chopped parsley.
  4. Pour in the olive oil, lemon juice, ground cumin, smoked paprika, and a pinch of red pepper flakes if using. Add salt and pepper to taste. Mix everything well.
  5. Gently stir in about half of the crumbled feta, reserving the rest for topping later.
  6. Spoon the chickpea mixture into each hollowed bell pepper, packing it gently but not too tightly. Fill until just about full, leaving a little space on top.
  7. Arrange stuffed peppers upright in your baking dish. Scatter the remaining feta over the tops.
  8. Bake uncovered for 25-30 minutes until the peppers are tender but still hold their shape and the feta starts to brown slightly.
  9. Check doneness by piercing with a fork; if softer peppers are desired, bake an additional 5 minutes, watching carefully to avoid drying out the filling.
  10. Serve warm with a drizzle of extra lemon juice or olive oil and fresh herbs sprinkled on top.

Notes

Do not over-mash the chickpeas to maintain texture. Bake uncovered to avoid soggy peppers. Filling can be prepared a day ahead and refrigerated. Leftovers reheat well in oven or microwave. Vegan version possible by omitting or substituting feta. Avoid metal pans to prevent reaction with lemon juice. Non-stick spray or parchment paper helps with cleanup.

Nutrition

Keywords: Mediterranean, stuffed peppers, chickpeas, feta, easy recipe, vegetarian, healthy, weeknight dinner

Find it online: https://avabake.com/fresh-mediterranean-chickpea-stuffed-bell-peppers-easy-homemade-recipe-with-feta/