Vegan Mediterranean Chickpea Stuffed Peppers (Print Version)

Colorful peppers filled with savory chickpeas, vegetables, and aromatic herbs, topped with 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 - 1½ cups cooked chickpeas or 1 can (15 oz) 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 (approximately 1.5 tablespoons)

→ 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

# How to Make It:

01 - Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to accommodate all bell peppers standing upright.
02 - Heat olive oil in a large skillet over medium heat. Add diced red onion and sauté for 3 minutes until softened. Add minced garlic and cook for 1 additional minute.
03 - Stir in diced zucchini and cook for 4 minutes until just tender. Add quartered cherry tomatoes and cook for 2 additional minutes.
04 - Add chickpeas, cooked quinoa, Kalamata olives, sun-dried tomatoes, oregano, cumin, smoked paprika, salt, and black pepper. Cook for 3-4 minutes, stirring occasionally. Remove from heat.
05 - Stir in fresh parsley, mint if using, and lemon juice. Taste and adjust seasoning as necessary.
06 - Fill each prepared bell pepper with the chickpea mixture, packing gently. Arrange peppers upright in the prepared baking dish.
07 - Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until peppers are tender but maintain their shape.
08 - In a small bowl, whisk together tahini, lemon juice, water, grated garlic, and salt until smooth. Add additional water as needed to achieve a drizzling consistency.
09 - Transfer stuffed peppers to serving plates and drizzle generously with lemon tahini sauce.

# Additional Tips::

01 -
  • It's elegant enough for company but honest enough for a quiet Wednesday night dinner.
  • The filling stays moist and flavorful even when reheated, making it perfect for meal prep or leftovers.
  • You'll love how the tahini sauce transforms something simple into something that tastes like you spent all day cooking.
02 -
  • Don't stuff your peppers until you're ready to bake them, or the filling will release water and make everything soggy before it even hits the oven.
  • If your tahini sauce breaks or gets too thick, whisk in water just a teaspoon at a time until it flows like heavy cream, and remember that it will thicken slightly as it sits.
03 -
  • If your peppers are large or uneven in size, hollow out the tops with a small knife and roast them for five minutes before stuffing so they start cooking at the same rate.
  • The secret to silky tahini sauce is whisking it in a cold bowl with fresh lemon juice first, before adding the water, which prevents it from seizing.
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