Baked Feta & Chickpea Peppers
Halved bell peppers stuffed with chickpeas, crumbled feta, and herbs, then roasted until the peppers soften and the feta gets creamy. A vegetarian Mediterranean dinner ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 12g
Ingredients
- 2 large, halved lengthwise and seeded bell peppers (red, yellow, or orange)
- 1 can (15 oz) canned chickpeas, drained
- ¾ cup feta cheese, crumbled
- 3 tbsp olive oil
Instructions
- 1
Preheat oven to 400°F and line a baking sheet with foil.
- 2
Arrange pepper halves cut-side up on the sheet; drizzle with 2 tbsp olive oil, salt, and pepper.
- 3
Toss chickpeas with feta, remaining 1 tbsp oil, salt, pepper, and any dried herbs you have.
- 4
Spoon the chickpea-feta mixture into each pepper half, dividing evenly.
- 5
Roast for 20 minutes until peppers are soft and edges begin to char.
- 6
Serve hot, spooning any pan juices over the top.
Tools you’ll need
- oven
- baking sheet
- foil
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