Stuffed yellow peppers with chickpeas and rice

Stuffed yellow peppers with chickpeas and rice

This recipe is my own take on a recipe from “Sarah Brown’s Vegetarian Cookbook”. It’s very easy to make and guaranteed to impress your guests.

     • 850 kcal per person  


For two people:

  • Fresh ingredients and groceries
    • 2 yellow or orange bell peppers
    • 2 medium tomatoes
    • 2 slices of brown bread
    • 2 tablespoons muesli
    • 1 teaspoon chopped ginger
  • From the store cupboard
    • 1 teaspoon ground coriander
    • 2 tablespoon sunflower seeds
    • 2 tablespoon pumpkin seeds
    • 1 tin chickpeas
    • 1 cup basmati rice
    • 2 tablespoon olive oil
    • 2 teaspoon soy sauce
    • 1 teaspoon garlic oil


  • Cook the rice (see basics for how to cook rice).
  • While the rice is cooking:
    • Make the filling for the peppers: crumble the bread and mix it with the muesli, a tablespoon of olive oil, a teaspoon of soy sauce and the coriander.
    • Wash the peppers, cut off the top and remove the seeds from the inside.
    • Stuff the peppers with the filling.
    • Chop the tomatoes into small bits.
    • Put half of the chopped tomatoes on top of the filling, then put the top of the pepper back on.
    • Put in the microwave for 8-10 minutes on full power (900W).
  • While the peppers are cooking:
    • Rinse the chickpeas and put them in a microwave pot with the other half of the chopped tomatoes, the ginger, the seeds, a teaspoon of soy sauce and a teaspoon of garlic oil.
  • Cook the chickpeas in the microwave for 4 minutes on full power (900W).

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Fuss-free food