Vegan Mediterranean Chickpea Peppers (Print View)

Hearty bell peppers filled with herbed chickpeas and vegetables, topped with tangy lemon tahini sauce.

# Components:

→ Stuffed Peppers

01 - 4 large bell peppers (red, yellow, or orange), tops removed and seeds discarded
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 15-ounce can, 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 additional as needed
22 - 1 small garlic clove, grated
23 - 0.25 teaspoon salt

# Directions:

01 - Preheat oven to 375°F (190°C). Lightly grease a baking dish with sufficient capacity to accommodate all peppers in an upright position.
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 minute additional.
03 - Stir in diced zucchini and cook for 4 minutes until just tender. Add quartered cherry tomatoes and cook for 2 minutes more.
04 - Add cooked chickpeas, cooked quinoa or rice, chopped Kalamata olives, sun-dried tomatoes, dried oregano, ground cumin, smoked paprika, salt, and black pepper. Cook for 3 to 4 minutes while stirring occasionally. Remove from heat.
05 - Stir in fresh chopped parsley, fresh mint if using, and lemon juice. Taste and adjust seasoning as needed.
06 - Distribute chickpea filling evenly among prepared bell peppers, packing gently. Position peppers upright in prepared baking dish.
07 - Cover baking dish with foil and bake for 25 minutes. Remove foil and continue baking for 10 additional minutes until peppers are tender but maintain structural integrity.
08 - In a small bowl, whisk together tahini, fresh lemon juice, water, grated garlic, and salt until smooth and uniform. Add additional water incrementally to achieve desired drizzling consistency.
09 - Transfer roasted peppers to serving plates while warm. Drizzle generously with lemon tahini sauce and serve immediately.

# Expert Advice:

01 -
  • It's a complete meal that doesn't feel like you're eating "healthy food"—it tastes indulgent and restaurant-quality.
  • The lemon tahini sauce is silky and addictive, turning simple chickpeas into something people will actually crave.
  • You can prep everything ahead and bake right before dinner, making it perfect for busy weeknights or impressing guests.
02 -
  • Rinse your canned chickpeas thoroughly under cold water—that starchy liquid is the difference between a filling that holds together and one that turns into mush.
  • The tahini sauce needs patience; whisk it slowly with the water or it'll seize up and become grainy, and no amount of whisking will save it.
03 -
  • If your tahini sauce breaks or gets too thick, don't panic—add water one teaspoon at a time and whisk patiently until it smooths back out.
  • Choose peppers that are roughly the same size so they finish cooking at the same time, and always make sure they have flat bottoms so they stand upright without tipping.
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