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Vegetarian Italian Stuffed Peppers

Hearty bell peppers stuffed with a savory mix of chickpeas, rice, and tomatoes, seasoned with Italian herbs. Baked until tender and topped with melted cheese, it’s a comforting and flavorful meal.

Ingredients
  

  • Olive oil 1 Tbsp
  • Yellow onion, chopped ½ onion
  • Carrot, diced 1 large
  • Salt ½ Tsp
  • Garlic, minced 3 cloves
  • Italian seasoning 1 Tsp
  • Red pepper flakes ½ Tsp
  • Canned crushed tomato 3 cups
  • Chickpeas, can 14 oz
  • Rice 1¼ cup
  • Parsley ¼ cup
  • Bell peppers, cut in half lengthwise, seeds & membranes removed 3 peppers
  • Shredded mozzarella ⅓ cup
  • Grated Parmesan cheese ¼ cup

Instructions
 

  • Preheat the oven to 350°F.
  • Heat the olive oil in a large skillet set over medium heat. Add the onions and carrots. Season with ¼ teaspoon salt. Cook, stirring occasionally, until softened, about 5 minutes.
  • Stir in the garlic, Italian seasoning and red pepper flakes. Cook for 1 minute.
  • Add the crushed tomatoes, chickpeas and remaining ¼ teaspoon salt, bring to a boil, then simmer for 10 minutes.
  • Remove from the heat and stir in the cooked rice and 3 tablespoons parsley.
  • Place the pepper, cut side up, in a large baking dish. Divide the chickpea mixture evenly between the peppers. Pour ½ cup water in the bottom of the baking dish.
  • Cover tightly with foil and cook until the peppers are tender, about 30 minutes.
  • Sprinkle the mozzarella cheese and Parmesan cheese over each pepper. Bake, uncovered, for an additional 5 minutes.
  • Garnish with remaining 1 tablespoon of parsley. Serve.

Notes

Recipe adapted from [https://www.cookincanuck.com/italian-vegetarian-stuffed-peppers/]

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