Vegan Mediterranean Chickpea Peppers (Printable Version)

Bell peppers filled with savory chickpeas, fresh vegetables, and drizzled with a tangy lemon tahini sauce.

# What You'll Need:

→ Stuffed Peppers

01 - 4 large bell peppers (red, yellow, or orange), tops removed and seeds removed
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 - 1.5 cups cooked chickpeas (or 1 can 15 ounces, drained and rinsed)
08 - 0.5 cup cooked quinoa or rice
09 - 0.25 cup Kalamata olives, pitted and chopped
10 - 2 tablespoons sun-dried tomatoes, chopped
11 - 1 teaspoon dried oregano
12 - 0.5 teaspoon ground cumin
13 - 0.25 teaspoon smoked paprika
14 - 0.5 teaspoon salt
15 - Freshly ground black pepper to taste
16 - 0.25 cup fresh parsley, chopped
17 - 2 tablespoons fresh mint, chopped (optional)
18 - Juice of 0.5 lemon

→ Lemon Tahini Sauce

19 - 0.25 cup tahini
20 - 3 tablespoons fresh lemon juice
21 - 2 tablespoons water, plus more as needed
22 - 1 small garlic clove, grated
23 - 0.25 teaspoon salt

# Directions:

01 - Preheat the oven to 375°F. Lightly grease a baking dish large enough to hold all peppers upright.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until softened. Add minced garlic and cook for 1 minute more.
03 - Stir in diced zucchini and cook for 4 minutes until just tender. Add cherry tomatoes and cook for 2 additional minutes.
04 - Add chickpeas, cooked quinoa or rice, olives, sun-dried tomatoes, oregano, cumin, smoked paprika, salt, and black pepper. Cook for 3 to 4 minutes while stirring occasionally. Remove from heat.
05 - Stir in fresh parsley, mint if using, and lemon juice. Taste and adjust seasoning as needed.
06 - Stuff each prepared bell pepper with the chickpea filling, packing gently. Place peppers upright in the prepared baking dish.
07 - Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until peppers are tender but still hold their shape.
08 - In a small bowl, whisk together tahini, lemon juice, water, grated garlic, and salt until smooth. Add more water as needed to achieve a drizzling consistency.
09 - Serve the stuffed peppers warm, drizzled generously with lemon tahini sauce.

# Expert Tips:

01 -
  • One pan for the filling means minimal cleanup while maximum flavor happens on the stove.
  • These look impressive enough to serve guests but come together faster than you'd expect on a weeknight.
  • The tahini sauce feels indulgent and creamy without any dairy, so everyone at the table feels taken care of.
  • Leftovers actually taste better the next day when the flavors have settled into the peppers.
02 -
  • The peppers will continue cooking slightly after you remove them from the oven, so aim for them to be just tender rather than completely soft, or they'll collapse into themselves when you stuff them.
  • Tahini separates if you look at it the wrong way, so whisk it constantly and add water slowly—adding water too quickly creates lumps that won't disappear no matter how long you stir.
03 -
  • Buy pre-cooked rice or quinoa in packets and save yourself the pot—no shame in that game, especially when you're juggling multiple components.
  • Make the tahini sauce right before serving so it stays creamy and doesn't oxidize and turn slightly brown.
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