Middle Eastern Stuffed Bell Peppers with Chickpeas and Pine Nuts

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Stuffed peppers are a go-to comfort food for me, but when I want something lighter and a little more fragrant, I lean into the flavors of the Middle East. This version swaps out cheese and heavy meats for chickpeas, rice, golden raisins, cinnamon, and pine nuts—a combination that’s both hearty and warmly spiced.

It’s one of those dishes that makes the kitchen smell amazing and feels special enough for guests, even though it’s made with pantry staples and garden produce. I love prepping these ahead of time and baking them just before dinner. They’re filling, fragrant, and totally satisfying.

📌 Why You’ll Love This Recipe

🌱 Plant-based and full of texture and flavor
🍚 Great for meal prep and freezer-friendly
🌰 Toasted pine nuts add the perfect buttery crunch
🧄 Naturally gluten-free and dairy-free
🌿 A beautiful way to use up bell peppers from the garden

📌 Quick Reference Section

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 (8 halves)
Dietary Info: Vegan, Gluten-Free

Key Ingredients at a Glance:
Bell peppers, chickpeas, cooked rice, pine nuts, golden raisins, cinnamon

📌 Ingredients List

4 bell peppers, halved and seeds removed
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 can chickpeas (15 oz), drained and rinsed
1 ½ cups cooked basmati rice
¼ cup golden raisins
¼ cup toasted pine nuts
1 teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon sea salt
Black pepper, to taste
2 tablespoons chopped parsley or mint (for garnish)

Optional Add-ins & Swaps:
Add a spoonful of tomato paste while sautéing
Use cooked lentils instead of chickpeas
Sprinkle with feta if not keeping it vegan

📌 Step-by-Step Cooking Instructions

1. Prepare the Peppers
   Preheat oven to 375°F (190°C). Halve the bell peppers and remove seeds and membranes. Arrange in a baking dish cut side up.
2. Cook the Filling
   In a skillet, heat olive oil over medium. Sauté onions until soft, then add garlic. Stir in chickpeas, rice, raisins, pine nuts, and spices. Cook for 5 minutes, stirring often. Taste and adjust seasoning.
3. Stuff and Bake
   Spoon the filling into each pepper half, pressing gently to compact. Cover with foil and bake for 30 minutes, or until the peppers are tender. Uncover for the last 10 minutes for a little color.
4. Garnish and Serve
   Top with chopped herbs and a drizzle of olive oil or lemon juice if desired.

📌 Serving & Pairing Ideas

Serve with a dollop of hummus or garlic yogurt
Pair with a cucumber tomato salad or tabbouleh
Enjoy warm or room temperature with flatbread

📌 Storage & Make-Ahead Tips

Fridge: Store in an airtight container for up to 4 days
Freezer: Freeze stuffed, unbaked peppers up to 2 months
Reheat: Bake at 350°F covered until heated through

📌 Final Thoughts

These peppers are simple but magical—the kind of meal that hits all the cozy notes while still feeling fresh. 🌶️ If you try them, tag #SouthernSoilSunshine and show us your favorite garnish!

Looking for more cozy vegan mains? Try our Zucchini Boats with Orzo and Feta or Garden Veggie Stir-Fry!