Mediterranean Stuffed Peppers with Chickpeas

Who doesn't love a stuffed pepper, especially when we've added chickpeas to the filling! Serve this quick and easy recipe for supper any day of the week.

Course Dinner & Main Course

Key Ingredient Chickpeas

Dietary Need Vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 418

Ingredients

2 Tbsp (30 mL) canola oil
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) paprika
1/4 tsp (1 mL) oregano
salt & pepper, to taste
4 red bell peppers, halved lengthwise & seeded
2 cups (500 mL) water
1 cup (250 mL) dry orzo pasta
2 cups (500 mL) fresh spinach, stems removed & roughly chopped
2 Tbsp (30 mL) lemon juice
2 cloves garlic, minced
2 cups (500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
1/2 cup (125 mL) grape tomatoes, quartered
200 mL can sliced black olives, drained
1/4 cup (60 mL) shallot, minced
1/2 cup (125 mL) crumbled Feta cheese
1/8 tsp (0.5 mL) red pepper flakes

Garnish

fresh basil and crumbled Feta cheese

Instructions

Preheat oven to 450°F (230°C). In a small bowl, combine oil, garlic powder, paprika, oregano, salt and pepper. Stir to combine.
Use half the spiced oil to brush all over the peppers and then arrange on a large cookie sheet with the open side facing up. Transfer to the oven and cook for 20 minutes, or until peppers start to get charred in spots.
While the peppers are cooking, bring water to a boil in a large pot or saucepan. Add orzo and bring to a simmer, then reduce heat, cover and cook for an additional 15 minutes, or until most of the liquid has been absorbed and orzo is tender.
Add spinach, lemon juice, garlic, chickpeas, tomatoes, olives, shallot, feta, and red pepper flakes to the pot. Stir to combine and remove from heat.
When peppers are cooked, stuff the orzo mixture into each pepper. Sprinkle with additional feta and fresh basil, if desired. Serve immediately.

Notes

A 19 oz (540 mL) can of chickpeas, drained and rinsed, yields 2 cups (500 mL) cooked chickpeas.

Nutrition