Buffalo Chickpea Stuffed Bell Peppers

I live for easy weeknight dinners. LIVE for them, I tell you.

One of my summer goals is to make at least two weeknight meals that can be eaten over the course of two nights, so that I am having to cook half the time and can fully enjoy the warm weather.

And stuffed peppers are where it’s at, friends!

So easy, so versatile, healthy, and absolutely scrumptious.

Here’s how to make buffalo chickpea stuffed peppers:

These stuffed peppers are surprisingly easy to make, and most of the cook time is hands off while the peppers bake in the oven! Which leaves the perfect amount of time to prepare a side dish or two to serve with them.

Just toss the chickpeas with a quick buffalo sauce, then stuff partially baked bell peppers and cook for 10 minutes, drizzle with ranch dressing and fresh green onions.

The verdict: beyond delicious.

Not a buffalo fan? No problem. Swap in your favorite sauce instead. For instance, BBQ sauce would be fabulous here – BBQ chickpea stuffed peppers. Dinner perfection.

Buffalo Chickpea Stuffed Bell Peppers

4 medium bell peppers

2 cups canned chickpeas, rinsed and drained

1 tbsp grass-fed butter (or vegan butter)

1/3 cup buffalo sauce (like Franks’)

1 tsp garlic powder

1 tsp onion powder

1/2 tsp paprika

1/4 cup green onions, chopped

optional garnish: ranch dressing, feta cheese or blue cheese

Bake the bell peppers: Preheat an oven to 375 F. Place halved bell peppers on a baking sheet or other baking dish, then drizzle with olive oil and Kosher salt. Bake until beginning to soften, about 10-12 minutes.

While the peppers are cooking, melt the butter in a pan over medium-high heat. Add the chickpeas, buffalo sauce, and garlic powder, and paprika. Lower the heat and cook for 8-10 minutes until they begin to caramelize.

Fill the peppers: Stuff the partially baked peppers evenly with the chickpea mixture until heated throughout, 10-15 minutes more.

Add a few tablespoons of ranch dressing, crumbled feta or blue cheese on top (as much or as little as you like), then garnish with chopped green onion. Enjoy!