Vegan Mediterranean Chickpea Peppers (Print Version)

Bell peppers filled with a hearty chickpea and vegetable blend, highlighted by a tangy lemon tahini drizzle.

# Ingredient List:

→ Stuffed Peppers

01 - 4 large bell peppers (red, yellow, or orange), tops removed and seeds cleared
02 - 1 tablespoon olive oil
03 - 1 small red onion, diced
04 - 2 cloves garlic, minced
05 - 1 small zucchini, diced
06 - 1 cup cherry tomatoes, quartered
07 - 1½ cups cooked chickpeas (or 1 can, drained and rinsed)
08 - ½ cup cooked quinoa or rice
09 - ¼ cup Kalamata olives, pitted and chopped
10 - 2 tablespoons sun-dried tomatoes, chopped
11 - 1 teaspoon dried oregano
12 - ½ teaspoon ground cumin
13 - ¼ teaspoon smoked paprika
14 - ½ teaspoon salt
15 - Freshly ground black pepper to taste
16 - ¼ cup fresh parsley, chopped
17 - 2 tablespoons fresh mint, chopped (optional)
18 - Juice of ½ lemon

→ Lemon Tahini Sauce

19 - ¼ cup tahini
20 - 3 tablespoons fresh lemon juice
21 - 2 tablespoons water, plus additional as needed
22 - 1 small garlic clove, grated
23 - ¼ teaspoon salt

# Recipe Steps:

01 - Preheat oven to 375°F. Lightly oil a baking dish sized to accommodate peppers standing upright.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3 minutes until translucent. Add minced garlic and cook 1 minute more.
03 - Stir in diced zucchini and cook for 4 minutes until slightly tender. Add quartered cherry tomatoes and cook 2 additional minutes.
04 - Add chickpeas, cooked quinoa, olives, sun-dried tomatoes, oregano, cumin, smoked paprika, salt, and black pepper. Stir occasionally and cook for 3 to 4 minutes.
05 - Remove from heat. Fold in fresh parsley, mint if using, and lemon juice. Taste and adjust seasonings as needed.
06 - Fill each prepared bell pepper with the chickpea mixture, distributing filling evenly. Arrange peppers upright in the prepared baking dish.
07 - Cover baking dish with foil and bake for 25 minutes.
08 - Remove foil and bake for an additional 10 minutes until peppers are tender but retain their shape.
09 - In a small bowl, whisk together tahini, lemon juice, water, grated garlic, and salt until smooth. Add additional water gradually to achieve a drizzling consistency.
10 - Transfer stuffed peppers to serving plates and drizzle generously with lemon tahini sauce. Serve warm.

# Expert Suggestions:

01 -
  • Stuffed peppers feel fancy enough to impress guests but they're actually surprisingly forgiving and come together faster than you'd think.
  • The lemon tahini sauce transforms everything it touches into something creamy and bright without a drop of dairy.
  • You can prep the filling in advance and stuff the peppers whenever works for your schedule, making weeknight cooking less stressful.
  • It's naturally plant-based and gluten-free, which means it works for almost any dietary preference without tasting like a compromise.
02 -
  • Don't skip rinsing your canned chickpeas thoroughly—the starchy liquid they're packed in can make your filling gummy and throw off the texture you're going for.
  • If your tahini sauce seizes up or gets too thick, add water one teaspoon at a time rather than pouring, and whisk constantly to bring it back to silky rather than pushing it into breaking.
  • The peppers will continue softening slightly as they cool, so slightly underdone is actually better than overdone unless you like them falling apart on the plate.
03 -
  • Make your tahini sauce while the peppers roast so it's warm and flows beautifully rather than thick and stiff when it hits the plate.
  • If you're cooking for someone with a sesame allergy, a silky cashew cream made with lemon and garlic tastes nearly identical and works beautifully as a substitute.
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