These Chickpea and Spinach Stuffed Peppers are perfect for bringing together a weekly meal prep in a way that breaks with routine – in a really delicious way. Plus, they’re incredibly easy to make.
These Spinach and Chickpea Stuffed Peppers start with onions, spinach, and chickpeas cooking down in a pan. Then, we add in some Caramelized Onion Vegan Cream Cheese (store-bought will work, too) and use that creamy combination to stuff our peppers to the brim.
Easy Vegan Parmesan Cheese tops off these easy stuffed peppers. Just cover and bake for 20 minutes and dinner is served. If you love spice, a drizzle of hot sauce over top before serving is perfect.
Measuring vegetables like spinach can be more of an art than a science. I like these large glass measuring bowls. They have the measurements etched into the glass so I can easily see how much I have of anything. They’re really handy, especially for leafy greens.
Spinach loses most of its volume when cooked. So even though it looks like your pan is overflowing at first, it won’t last long. Once it has cooked down for a few minutes, add in the vegan cream cheese.
I loved Caramelized Onion Vegan Cream Cheese (below) for this dish. I meal prep it ahead for the week and use it for everything from morning Vegan Bagels to a creamy dip for tortilla chips and a mayo substitute. It’s a tofu base too, so it’s protein-packed and lower in calories than full-fledged cashew dips. Store-bought cream cheese will work too though, especially when you’re tight on time.
Prep the Peppers
Cut your peppers in half first, and then clean them out. Afterward, bring a pot of water to a boil and drop the peppers in for 3 minutes. This will make them oh so tender and juicy after they’re stuffed and baked.
The Easiest Vegan Parmesan Cheese
I’m going to leave the link to the recipe for Vegan Parm here. But it’s honestly so easy, that I’m also going to write it out so that you don’t have to click away to get it. Just mix these 4 ingredients together in a bowl, and you’ll have the perfect amount of Vegan Parmesan Cheese to top your stuffed peppers.
- 2 tbsp Almond Flour
- ½ tbsp Nutritional Yeast
- ½ tsp Granulated Garlic
- ¼ tsp Sea Salt
These Chickpea & Spinach Stuffed Peppers are
- Easy to meal prep
More Delicious Vegan Recipes are right here
- Salt n’ Vinegar Chickpeas
- Double Chocolate Granola – Vegan, GF
- Unreal No Knead White Bread – Crusty
- Pumpkin Spice Edible Cookie Dough Balls
- Raw Edible Chocolate Chip Cookie Dough Balls – Vegan, GF
If you make this recipe, let us know how it went in the comments below, or rate us and tag a picture on Instagram #plantednoshery. We love to see your creations – Enjoy!
Spinach and Chickpea Stuffed Bell Peppers
- 4 Bell peppers, cut in half and deseeded
- 8 cups Spinach, raw & loosely packed
- 4 cups Chickpeas, cooked or drained and rinsed
- 2 cups Onion, chopped
- 2 cups Vegan cream cheese store bought or homemade (see notes for recipe link)
- ½ cup Easy Vegan Parmesan Cheese see notes for recipe link
- 1 tbsp Olive oil
- 1 tsp Granulated garlic
- ½ tsp Sea salt
- Preheat your oven to 400°F and boil a pot of water big enough to hold all of your peppers.
- In a non stick pan, heat up 1 tbsp of olive oil and sauté the onions until they turn translucent over medium heat. Then add the chickpeas, spinach, salt and garlic. Place a lid on the pan and cook for 2-3 minutes until the spinach begins to soften and wilt.
- In the pot of boiling water, carefully add your halved and deseeded bell peppers. Boil for 3 minutes, and then remove from the water. Lay the bell peppers on a lined baking sheet, open side up.
- In the pan with your chickpeas, add the 2 cups of Vegan Cream Cheese. Stir the mixture until it's evenly spread over all of the chickpeas and spinach. Then remove the pan from the heat.
- Spoon the creamy spinach and chickpea mixture into the bell peppers, filling each one. Try to distribute the mixture evenly, so that they bake evenly. Sprinkle the Vegan Parmesan Cheese on top of each pepper, and place the pan into the oven.
- Bake for 20 minutes, or until the edges begin to brown. Then remove from the oven and serve. We like to drizzle some hot sauce on ours just before eating, but just a bit so the vegan parm doesn't go soggy. Enjoy!
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