Bulgur & Chickpea Stuffed Peppers
Peppers baked with a bulgur, chickpea, and herb filling under olive oil — a vegetarian main built on whole grains and legumes.
Ingredients
- 4 Bell pepper
- 150 g Bulgur
- 240 g Cooked chickpeas
- 2 cloves Garlic
- 3 tbsp Extra-virgin olive oil
- ¾ tsp Salt
- 2 Tomato (optional)
- 60 g Feta (optional)
- 4 tbsp Parsley (optional)
Method
- Heat the oven to 190°C (375°F) and pour boiling water over the bulgur to soak for 10 minutes, then drain.
- Halve the peppers lengthways and scoop out the seeds.
- Mix the soaked bulgur with the drained chickpeas, diced tomato, garlic, parsley, two tablespoons of oil, and the salt.
- Pack the filling into the pepper halves, crumble the feta over, and set them in an oiled dish.
- Bake until the peppers are tender and the tops are golden, about 30 minutes.
- Serve warm.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Bulgur & Chickpea Stuffed Peppers
Bulgur and chickpea stuffed peppers are a Mediterranean-style vegetarian main that treats the bell pepper as an edible vessel for a hearty grain-and-legume filling. Stuffed vegetables run deep through Eastern Mediterranean and Middle Eastern cooking, and this version builds its filling on bulgur, the parboiled cracked wheat that turns nutty and tender after a short soak, bound with chickpeas, tomato, garlic, and fresh parsley.
Baked under a slick of olive oil, the peppers soften and sweeten while their tops brown, and crumbled feta melts into the grain to add a salty, tangy counterpoint to the earthy chickpeas and the herbal lift of parsley. The dish eats substantial and satisfying without meat, high in fiber and easy to serve warm or at room temperature. It works as a light main on its own or alongside a simple salad and flatbread, and it holds up well as a make-ahead lunch.
Bulgur & Chickpea Stuffed Peppers: frequently asked questions
How many calories are in Bulgur & Chickpea Stuffed Peppers?
A serving has about 405 calories — 13g protein, 53.2g carbs, 16.8g fat, 11.9g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Bulgur & Chickpea Stuffed Peppers gluten-free?
As written, no — it contains Bulgur. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Is Bulgur & Chickpea Stuffed Peppers dairy-free?
Not as written — it uses Feta. Swapping it for a plant-based alternative makes it dairy-free.
How long does Bulgur & Chickpea Stuffed Peppers take to make?
About 50 minutes start to finish, but only around 13 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Bulgur & Chickpea Stuffed Peppers?
The core ingredients are essential, but you can leave out tomato, feta, parsley — they're optional and mainly there for extra flavor or finish.
How many servings does Bulgur & Chickpea Stuffed Peppers make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.