Go Back
Stuffed peppers have long been a beloved dish in many kitchens due to their versatility and ease of preparation. This delightful meal can be tailored to suit a variety of tastes and dietary preferences, making it a go-to for families and meal preppers alike. Today, we’ll dive into a scrumptious variation that is not only satisfying but also packed with nutrients: Buffalo Chickpea Stuffed Peppers. This dish combines the spicy kick of buffalo sauce with wholesome ingredients, resulting in a flavorful and healthy, plant-based option that appeals to both vegetarians and meat-eaters.

Buffalo Chickpea Stuffed Peppers

Discover the delightful flavors of Buffalo Chickpea Stuffed Peppers, a nutritious and satisfying dish perfect for any occasion. This recipe combines spicy buffalo sauce with protein-packed chickpeas and quinoa, all nestled in sweet bell peppers. Ideal for meal prep or a quick weeknight dinner, these stuffed peppers are easy to customize to your taste. Explore this healthy, plant-based option that appeals to both vegetarians and meat-lovers alike. Enjoy a delicious and balanced meal while nourishing your body!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 can (15 oz) chickpeas, drained and rinsed

1 cup cooked quinoa

1/2 cup buffalo sauce (adjust to taste)

1/2 cup corn (frozen or canned)

1/2 cup black beans, drained and rinsed

1/4 cup red onion, finely chopped

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 cup shredded cheese (cheddar or dairy-free alternative)

Fresh cilantro or green onions for garnish

Olive oil for drizzling

Salt and pepper to taste

Instructions
 

Preheat the Oven:

    Preheat your oven to 375°F (190°C).

      Prepare the Peppers:

        Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish, standing upright.

          Make the Filling:

            In a large mixing bowl, mash the chickpeas with a fork or potato masher, leaving some chunks for texture. Add the cooked quinoa, buffalo sauce, corn, black beans, red onion, garlic powder, onion powder, smoked paprika, and half of the shredded cheese. Mix everything well until combined. Season with salt and pepper to taste.

              Stuff the Peppers:

                Generously spoon the chickpea mixture into each bell pepper, packing it down slightly. Use the remaining shredded cheese to top each stuffed pepper.

                  Bake the Peppers:

                    Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

                      Garnish and Serve:

                        Remove from the oven and let cool slightly. Garnish with fresh cilantro or green onions before serving. Enjoy your spicy, nutritious Buffalo Chickpea Stuffed Peppers!

                          Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings