Stuffed peppers with rice and chickpeas
Peppers filled with rice, chickpeas, tomato and herbs, braised in tomato sauce in the oven.
- Time
- 1 h
- Effort:
- medium
- Season
- summer, autumn
- vegan
- vegetarian
- budget
- batch-cook
- everyday
Ingredients for 4 portions
4bell peppers
150 grice
1 tin(s)chickpeas (tin)
1onions
2 clove(s)garlic
2tomatoes
500 mlpassata
½ bunchparsley
1 tspsweet paprika
1 tspground cumin
3 tbspolive oil
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
Going by the ingredient list, none of the 14 allergens that must be declared.
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 392 kcal |
|---|---|
| Protein | 11.4 g |
| Fat | 9.9 g |
| Carbohydrates | 55.4 g |
| of which sugar | 17.5 g |
| Fibre | 14 g |
| Salt | 0.8 g |
Not counted because listed without a quantity: salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Cook the rice. Cut the tops off the peppers, deseed. Chop the onion and garlic, dice the tomatoes.
- 2
Sweat the onion and garlic in oil, mix with the rice, drained chickpeas, tomatoes, parsley and spices.
- 3
Fill the peppers, set in a dish, pour in the passata, put the lids on.
- 4
Bake at 180 °C for 35 minutes until the peppers are soft.