Vegan Mediterranean Chickpea Peppers (Printable Version)

Bell peppers filled with herbed chickpeas, vegetables, and lemon tahini sauce, highlighting vibrant Mediterranean flavors.

# What You 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, 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
18 - Juice of ½ lemon

→ Lemon Tahini Sauce

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

# How-To Steps:

01 - Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to accommodate all peppers in an upright position.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3 minutes until softened. Add minced garlic and cook for 1 minute longer.
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 or rice, 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, and lemon juice. Taste and adjust seasoning as needed.
06 - Divide chickpea filling evenly among prepared bell peppers, packing gently. Arrange peppers upright in the baking dish.
07 - Cover baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until peppers are tender but retain 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 - Serve stuffed peppers warm, generously drizzled with lemon tahini sauce.

# Expert Advice:

01 -
  • It's a complete meal that actually tastes indulgent, not like you're sacrificing anything for being vegan.
  • The tahini sauce is so good you might find yourself wanting to drizzle it on everything else in your fridge.
  • Peppers hold the filling beautifully, making it elegant enough for guests but simple enough for a weeknight.
  • Leftovers taste even better the next day when all the flavors have gotten to know each other.
02 -
  • Don't skip rinsing canned chickpeas—that cloudy liquid they come in contains excess starch that will make your filling gluey.
  • The tahini sauce breaks and separates if you don't whisk it properly; a fork won't cut it, use a whisk and be patient.
  • Peppers can release a lot of moisture as they bake, so removing the foil at the end helps them caramelize slightly instead of steaming.
  • Taste your filling before you stuff the peppers; this is your last chance to balance the seasoning to your preference.
03 -
  • Make the tahini sauce thinner than you think you need it; it thickens slightly as it cools and you can always add a bit of water at serving time.
  • Prep your filling a day ahead and store it in the fridge, then stuff and bake the peppers fresh—this saves you time without sacrificing anything.
  • If your peppers keep tipping over, slice a very thin layer off the bottom to create a flat surface that won't rock in the baking dish.
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