Mediterranean Chickpea & Spinach Stuffed Peppers with Lemon-Oregano Sauce
Roasted peppers stuffed with herby chickpeas and spinach, finished with a tangy lemon-olive pan sauce.
- 3 pc red pepper
- 240 g canned chickpeas (drained)
- 200 g fresh spinach
- 1 pc onion
- 3 pc garlic cloves
- 150 g canned chopped tomatoes
- 2½ tbsp olive oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 pc lemon
- 1 pc vegetable stock cube
- 30 g breadcrumbs
- 40 g feta cheese
- 1 tsp salt
- ½ tsp black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Heat oven to 200°C. Halve the peppers and remove seeds. Drizzle with olive oil, season with salt and pepper, and roast cut-side down for 15 minutes.
- Step 2
Make stuffing: sauté diced onion in 1 tbsp olive oil until soft (6–8 minutes). Add garlic, cumin and oregano; cook 30 seconds.
- Step 3
Stir in chickpeas and chopped tomatoes. Add 150 ml water and the stock cube; simmer 8 minutes until saucy.
- Step 4
Add spinach and cook until wilted. Turn off heat; stir in breadcrumbs and crumbled feta.
- Step 5
Make lemon-oregano sauce: in a small pan, warm 1 tbsp olive oil with lemon zest and a squeeze of lemon juice, scraping up any browned bits from the stuffing pan (add a splash of water if needed).
- Step 6
Fill peppers with chickpea mixture. Return to oven for 10–12 minutes until hot and lightly set. Drizzle with lemon-oregano sauce and serve.
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