Yellow, red and green stuffed peppers in oven tray.

Stuffed Peppers with Brown Rice and Chickpeas

These healthy, delicious Stuffed Peppers with Brown Rice and Chickpeas make a fantastic vegan main or side dish.
Course Dinner, Lunch
Cuisine International
Keyword stuffed peppers
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6 people
Author Monika Dabrowski


  • 8-9 large peppers
  • 1.5 cup presoaked and cooked chickpeas, or chickpeas from a can
  • 2/3 cup brown rice
  • 2 large handfuls fresh cilantro/coriander, finely chopped (about 30 g) plus more for garnish
  • 1,5 tsp ground coriander
  • 1 large onion finely chopped
  • 3 garlic cloves finely chopped
  • 1 medium carrot coarsely grated
  • 1 medium zucchini coarsely grated
  • 1 heaped teaspoon fine sea salt
  • 2/3 tsp cayenne pepper
  • 2 tbsp olive oil for frying plus more for drizzling


  • Whilst the rice is cooking (according to package instructions) heat up the oil in a small pan and add the onion and garlic.  Lower the heat and fry for about 2 minutes stirring constantly.  Remove from the heat and set aside.
  • In a large bowl combine the chickpeas, cilantro and ground coriander, the onion and garlic mixture, carrot, courgette, seasoning and rice (once cooked.  Stir thoroughly.
  • Preheat the oven to 350 F / 180 C / gas mark 4.  Cut off the tops of peppers, remove the seeds and fill with the rice mixture.  Put the tops back on, place the peppers in a baking dish and roast for 1 and 1/2 hours (or less according to preference).  Serve with a drizzle with oil.