Coriander and Chickpea Stuffed Red Peppers with Feta

Coriander and Chickpea Stuffed Red Peppers with Feta

Fresh and juicy, these peppers will not disappoint.  Stuffed with chickpeas, garlic, onion, coriander and red onion this is a meaty dish, but I promise there's no meat.  

I can only describe the simple combination flavours in this recipe as a taste sensation. Crumbly Greek feta seasons and finishes it perfectly, but it's the juicy red peppers that are the real hero here, alongside the crunch of baked herby chickpeas and the natural wilt of the baby spinach you are in for a treat I assure you.

 red peppers stuffed with chickpeas and fresh coriander, topped with feta

I buy peppers a lot, do you?  A great staple for so many dishes from salads to curries to sauces. They also keep well, so they're a usable addition to most shopping lists and not to mention easy on the budget. In fact, this whole dish is pretty purse-friendly.

 ingredients for red peppers stuffed with fresh coriander, garlic and chcikpeas

Coriander and Chickpea Stuffed Red Peppers with Feta



  • 1 tin of chickpeas (400g)
  • small bunch of coriander (25g)
  • 1 medium red onion
  • 2 cloves of garlic
  • 2 tbsp olive oil (for cooking)
  • 100g feta cheese (1/2 an average pack)
  • 4 small to medium size peppers
  • 1/2 pack of baby spinach (100-150g)
  • 1/2 tsp dried mixed herbs
  • Extra virgin olive oil for drizzling
  • A pinch of smoked paprika
  • Seasoning


  1. Preheat the oven to 200c.
  2. Cut the peppers in half and remove the seeds. Please onto a baking tray and set aside.
  3. In a blender pulse together the fresh and dried herbs, onion, garlic and evoo. Combine this mixture with the chickpeas and add a little seasoning.
  4. Stuff each pepper half with the chickpea mixture and put into the oven for 15 mins. Add a little drop of oil to the top if it seems dry.
  5. While the peppers are cooking, dress some baby spinach with a little evoo and seasoning, prepare two bowls with a bed of spinach.
  6. Once the peppers are cooked and the chickpea mix is crunchy on top, place each portion on top of the spinach, add a generous crumbling of feta, some extra coriander leaves, a good drizzle of evoo and a pinch of smoked paprika.
 chickpeas mixed with fresh coriander,onion, garlic and olive oil

My notes and tips

You can substitute the red peppers for any other colour, whichever you prefer (or have).  I've tried this dish with both basil and dill; both were also delicious. I used half as much of those herbs though as I find them much more pungent.

Some fresh chilli would also be a nice addition to the dish for those who can't resist a fiery kick.

 red peppers stuffed with chickpeas and fresh coriander, topped with feta

Notes and tips cont'd

Speaking of herbs, the recipe measurements are not strict.  If you are buying herbs in the supermarket, then small packs are usually 25-35g.  Unless I specifically mention a large bunch any small pack will work.  Like many of my recipes, my advice is let your taste buds dictate.

One final note re the chickpeas.  You could try any beans, it's up to you, and you could pulse them together with the herbs for an even more streamlined process, I like the texture you get with keeping them whole.

 red peppers stuffed with chickpeas and fresh coriander, topped with feta

Great for #MeatfreeMonday but of course, highly enjoyable any day of the week.

I'd love to hear some of your stuffed pepper recipes, with or without meat.  Leave a comment below.

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 Coriander and chickpea stuffed red peppers with feta
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