Stuffed Bell Peppers with Brown Rice and Chickpeas
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.
Colorful bell peppers stuffed with a savory Mediterranean blend of brown rice, chickpeas, and herbed tomato filling.
Nutrition per serving
Ingredients
vessel
grain
protein
sauce
spices
herbs
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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