Stuffed mini peppers make an excellent vegetarian snack that’s both colorful and nutritious.
This recipe combines tender roasted mini sweet peppers filled with a spiced chickpea and spinach mixture.
Baking them until tender enhances their natural sweetness and melds the flavors beautifully.
Why You’ll Love This Recipe
- Mini sweet peppers are perfectly sized for bite-sized snacks and roasting intensifies their sweetness.
- Chickpeas provide a creamy protein-rich filling while spinach adds freshness and nutrients.
- Spices elevate the flavor without overpowering the natural tastes, making this snack satisfying yet light.
Chickpea and Spinach Stuffed Mini Peppers
A flavorful vegetarian snack featuring roasted mini sweet peppers stuffed with a spiced chickpea and spinach mixture, baked until tender and perfect for gatherings or a healthy bite.
- Prep time
- 15 minutes
- Cook time
- 25 minutes
- Servings
- 6
- Yield
- 12 stuffed mini peppers
Ingredients
- 12 mini sweet peppers
- 1 (15 oz/425 g) can chickpeas, drained and rinsed
- 2 cups fresh spinach, chopped (about 60 g)
- 1/4 cup finely chopped red onion (about 40 g)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder (optional)
- 1/4 cup crumbled feta cheese (about 35 g)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh lemon juice, from 1/2 lemon
Instructions
- Prepare the Peppers Preheat the oven to 400°F (200°C). Slice each mini pepper in half lengthwise and remove the seeds and membranes. Arrange them cut side up on a baking sheet lined with parchment paper.
- Make the Filling In a mixing bowl, mash chickpeas slightly with a fork, leaving some texture. Add chopped spinach, red onion, minced garlic, cumin, smoked paprika, chili powder (if using), crumbled feta, olive oil, salt, pepper, and lemon juice. Mix well to combine.
- Stuff the Peppers Using a spoon, fill each pepper half generously with the chickpea and spinach mixture, pressing gently to fill.
- Bake Place the filled mini peppers in the oven and bake for 20–25 minutes, until the peppers are tender and the filling is heated through. The internal temperature of the filling should reach at least 165°F (74°C) for food safety.
- Serve Remove from the oven and let cool for a few minutes before serving. These stuffed mini peppers are best enjoyed warm but can be served at room temperature.
Helpful Tips
- If you want a vegan version, substitute feta cheese with a plant-based cheese or omit it completely.
- Be sure to rinse and drain canned chickpeas well to reduce excess sodium and improve texture.
- You can prepare the filling a day ahead and refrigerate it; stuff and bake fresh before serving.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in an oven or microwave until heated through to an internal temperature of 165°F (74°C).
Do not freeze the stuffed peppers as the texture of the peppers and filling may change.
Frequently Asked Questions
Can I use fresh chickpeas instead of canned?
Yes, but fresh chickpeas need to be cooked until tender before using. Canned chickpeas offer convenience without sacrificing texture.
Are these stuffed mini peppers suitable for meal prep?
Yes, you can prepare the filling in advance and assemble and bake the peppers when ready to eat for best freshness.
What if I don’t have mini sweet peppers?
You can use small bell peppers or halve larger sweet peppers, but adjust cooking time as needed to ensure tenderness.
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