Beef and Chickpea Stuffed Bell Peppers

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4 bell peppers, any color
1 pound ground beef
1 can chickpeas, drained and rinsed
1 small onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked quinoa
1/2 cup shredded cheddar cheese
Fresh parsley, for garnish


1.Preheat the oven to 375°F (190°C).
2.Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3.In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
4.Add the diced onion and minced garlic to the skillet with the beef. Cook until the onion is softened, about 5 minutes.
5.Add the chickpeas, cumin, paprika, salt, and black pepper to the skillet. Stir to combine.
6.Stir in the cooked quinoa and cook for an additional 2 minutes.
7.Place the bell peppers in a baking dish and fill each one with the beef and chickpea mixture. Top with shredded cheddar cheese.
8.Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
9.Garnish with fresh parsley and serve hot.

Delicious and healthy stuffed bell peppers filled with beef and chickpeas. These stuffed peppers make a perfect weeknight meal that is both nutritious and satisfying.

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