Crispy Herb & Feta Stuffed Peppers
Sweet roasted peppers packed with herby chickpeas, crispy breadcrumbs, and tangy feta. Ready in under 25 minutes—no long braise needed.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 11g
Ingredients
- 4 whole bell peppers (red or yellow), halved lengthwise and seeded
- 1.5 cups canned chickpeas, drained and rinsed
- ¾ cup feta cheese, crumbled
- ½ cup panko breadcrumbs
- ¼ cup red onion, minced
- 3 tbsp fresh herbs (dill, oregano, or parsley), chopped
- ½ whole lemon
Instructions
- 1
Arrange pepper halves cut-side up on a sheet pan. Drizzle with olive oil, salt, and pepper.
- 2
Roast peppers in a 425°F oven for 10 minutes until they soften slightly around the edges.
- 3
While peppers roast, toss chickpeas, feta, breadcrumbs, red onion, and fresh herbs in a bowl.
- 4
Squeeze lemon juice over the filling. Stir and taste; adjust salt and pepper as needed.
- 5
Divide filling evenly among pepper halves, packing gently so breadcrumbs stay visible on top.
- 6
Return to oven and roast 10 minutes more until breadcrumbs turn golden and peppers are tender.
Tools you’ll need
- sheet pan
- medium mixing bowl
- oven (425°F)
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