Silver Spring Recipes back to Side Dishes

Top Recipes

Side Dishes

Chickpea, Feta, and Herb-Stuffed Peppers

  • Dijon Mustard

Chickpea, Feta, and Herb-Stuffed Peppers

Products in this recipe: Dijon Mustard
  • 2 large bell peppers
  • 1 (15-ounce) can chickpeas
  • 1 tablespoon Silver Spring Dijon Mustard 
  • 1 yellow onion
  • 2 ounces feta
  • 1 tablespoon tomato paste
  • 2 tablespoons nutritional yeast
  • 2 tablespoons fresh basil
  • 2 tablespoons fresh mint
  • 4 teaspoons olive oil
  • 1/4 teaspoon paprika
  • Salt
  • Pepper

Heat oven to 400°.

Cut about ½ inch off top of pepper, then gently scrape out seeds and pit. Place hollowed pepper cut side up on a sheet pan or oven-safe skillet. If pepper doesn’t stand on its own, prop it up with a ring of aluminum foil.

Rinse and drain chickpeas.

In a bowl, lightly mash chickpeas with a fork. Add Silver Spring Dijon Mustard and remaining ingredients and stir to combine. Spoon into bell pepper, filling it as full as possible.

Bake until pepper is shriveled and mixture is heated through, 25 to 30 minutes. Slightly cool before serving.

©2021 Silver Spring Foods, Inc. All Rights Reserved.

Serves: 2

Recipe courtesy

Comments about Chickpea, Feta, and Herb-Stuffed Peppers

Make a Comment

There are currently no comments for this recipe. Why not try it out and let us know how it tastes?