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Roasted Stuffed Peppers

A simple dish with only 5 ingredients which can be easily adapted to use your favorite ingredients or what you have available in the store cupboard.

Time 30 mins + 30 mins baking time
Skill Level Easy

Ingredients List

Serves 4
  • 200 g wholegrain basmati rice (1 cup)
  • 4 bell peppers (red, yellow, or orange)
  • 400 g chickpeas (14 oz)
  • 1 cup tomato paste with basil
  • 3 tbsp parsley chopped fresh
  • extra virgin olive oil for drizzling
  • salt and pepper to taste


  1. Preheat the oven to 180 C/160 Fan/350 F.
  2. Cook the rice according to the packet instructions.  Set aside.
  3. Meanwhile, halve the peppers lengthways and carefully scrape out the seeds and white membrane.  Place the pepper halves in a baking tin big enough for them to sit snugly in.
  4. In a large bowl, mix together the cooked rice, drained chickpeas, the passata and 2 tbsps of the chopped parsley.  Taste and adjust the seasoning to your liking with salt and pepper.
  5. Fill the pepper halves with the mixture, and place in the oven.
  6. Bake for 25 – 30 mins or until the peppers are soft.
  7. Sprinkle with the remaining chopped parsley and drizzle with a little extra virgin olive oil if you like.
  8. Serve hot with a crisp green salad alongside.

1.    Feel free to swap out the rice for any grain of your choice – quinoa, orzo pasta, couscous etc.  
2.    The chickpeas could also be replaced with kidney beans, black beans, lentils etc.
3.    Add a little chili to the mix if you like to spice things up!
4.    You could also sprinkle nutritional yeast on the top or a vegan Parmesan alternative e.g.