How to Make the Perfect Stuffed Bell Peppers with Brown Rice and Chickpeas
Mediterranean · Medium · 55 min · 4 servings
These vibrant stuffed bell peppers are filled with a hearty mixture of brown rice, chickpeas, and tomatoes seasoned with Mediterranean spices for a complete and satisfying plant based dinner. They are naturally colorful, loaded with fiber and protein, and look impressively beautiful when served directly from the oven.
Why this recipe works
This Stuffed Bell Peppers with Brown Rice and Chickpeas recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 55 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 395 calories with 16g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 4 large bell peppers any color tops cut off and seeds removed
- 1.5 cups cooked brown rice
- 1 can chickpeas drained and rinsed
- 1 can diced tomatoes with juices
- 1 teaspoon smoked paprika
- 2 tablespoons fresh flat leaf parsley chopped
Step by step instructions
Step 1: Prepare the Peppers
Preheat your oven to 375 degrees Fahrenheit. Carefully cut the tops off each bell pepper and remove all seeds and white membranes from the inside. Place the peppers upright in a baking dish that holds them snugly so they support each other during baking.
Step 2: Make the Filling
In a large bowl, combine the cooked brown rice, drained chickpeas, diced tomatoes with their juices, smoked paprika, and half of the fresh parsley. Mix thoroughly until everything is well combined. Taste the filling and add salt and black pepper as desired.
Step 3: Fill and Bake
Spoon the filling generously into each prepared bell pepper pressing it down lightly to compact it so you can fit as much filling as possible. Pour a quarter cup of water into the bottom of the baking dish to create steam. Cover the dish tightly with aluminum foil and bake for 35 minutes.
Step 4: Uncover and Finish
Remove the foil from the baking dish and bake the peppers uncovered for an additional 5 to 10 minutes until the tops are lightly caramelized and the peppers are completely tender when pierced with a fork. Garnish with the remaining fresh parsley and serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- brown rice → cooked quinoa or farro for a different grain texture and additional protein
- chickpeas → white cannellini beans or black beans for a flavor variation
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Choosing peppers that are too narrow at the base which tip over during baking and spill the filling
- Not adding water to the bottom of the baking dish which causes the peppers to dry out and toughen rather than steam and soften
Nutrition facts
Per serving: 395 calories, 16g protein, 72g carbs, 5g fat, 12g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →