MediterraneanMedium · Hot
Stuffed Bell Peppers with Chickpeas and Rice
Rocío fills bright bell peppers with a hearty mixture of chickpeas, seasoned rice, and tomatoes, then bakes them until tender and golden. A wholesome, sunny Mediterranean meal that keeps things simple and satisfying.
Prep
20 min
Cook
45 min
Rest
5 min
Total
1h 10m
Method
Preparation
1
Rinse the rice under cold water until the water runs clear. Drain the chickpeas and set aside.
Building the Filling
2
Stir in the chickpeas and cooked rice. Mix everything together well and let it cook for 2 minutes to meld the flavors.
Stuffing and Baking
Final Touches
4
Remove from the oven and let rest for 5 minutes. Drizzle with a generous glug of good olive oil before serving. Rocío says: 'The best stuffed peppers need nothing more than patience, good olive oil, and a crusty piece of bread on the side.'
A
Nutri-Score
Excellent balance
A–E · lower is better · score -6
Calories
1080
per serving
Source of protein · 33gSource of fibre · 17gLow sugar · 11gLow saturated fat · 4g
Protein
33g
Carbs
172g
Fat
29g
Sat. fat
4g
Fiber
17g
Sugar
11g
Sodium
1268mg
VeganVegetarianMediterranean DietDairy FreeEgg FreeHeart HealthyDiabetes FriendlyAnti InflammatoryWeight ManagementPlant BasedBalanced MacrosFiber Rich
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.8
per serving
BCarbonAEU all-round· carbon sets the grade
Water
1.7m³
Land
28Pt
Runoff
0.08g P
White rice drives 38% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
5
Salty
2
Sour
1
Bitter
3
Spicy
Textures
TenderCrispyCreamy
Aromas
HerbalSmokyGarlickyEarthy
Kitchen Equipment
Safety & Storage
Cross Contamination
Store breadcrumbs separately if preparing for gluten-free diners. Use dedicated utensils and surfaces when handling breadcrumbs to prevent gluten cross-contact with other ingredients.
Storage
Refrigerate leftover stuffed peppers within 2 hours of cooking. Store in airtight containers and consume within 3-4 days. Reheat thoroughly until internal temperature reaches 165°F before serving.
Cooking Temperature
Ensure stuffed peppers reach an internal temperature of at least 165°F to ensure safe consumption. The foil-covered initial bake and uncovered finishing bake help achieve even heat distribution.
Handling
When handling raw rice and chickpeas, use clean utensils and avoid cross-contamination with ready-to-eat foods. Rice can harbor bacteria if left at room temperature for extended periods.
Shelf Life
Prepared filling can be made ahead and refrigerated for up to 24 hours before stuffing and baking. However, do not prepare the filling too far in advance as rice quality degrades and bacterial risk increases.
Pro Tips
Technique
When you're prepping the peppers, save those tops with the stems—they're like little hats that keep the filling from drying out while baking. Just give them a quick trim so they sit flat.
Substitution
If you haven't got white rice, use basmati—it stays lovely and fluffy. And if you're missing chickpeas entirely, white beans work a treat, or even some flaked almonds stirred through for that nutty Andalusian character.
Flavor Boost
Roast the hollowed peppers for ten minutes before stuffing them—it concentrates the sweetness and means they'll be perfectly tender by the time the filling is golden.
From the chef
I first stuffed peppers like this when I was running the freiduría and needed something meatless for my vegetarian friends. They'd come hungry from the beach, smelling of salt and sunblock, and I'd fill these bright peppers with whatever I had—chickpeas, rice, a good hit of cumin—and they'd eat three each and ask for the recipe. Now I make them whenever I want something that feels like a warm afternoon on a plate. The trick is letting the peppers soften just enough in the oven so they practically melt when you bite them, and don't you dare skip the final drizzle of good olive oil.
TagsVegetarianStuffed PeppersMediterraneanBakedChickpeasRiceOne Dish MealAndalucian
AllergensWheatGluten
Source: generated · June 10, 2026