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Oliveziaโ€™s Chickpea Stuffed Peppers

๐…๐ž๐š๐ญ๐ฎ๐ซ๐ž๐ ๐…๐ฅ๐š๐ฏ๐จ๐ซ๐ฌ

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๐Ÿ”ธ 4 tablespoons Olivezia Gremolata Olive Oil, divided

๐Ÿ”ธ 1 large yellow onion, finely chopped

๐Ÿ”ธ 2 garlic cloves, minced

๐Ÿ”ธ Kosher Salt and fresh ground black pepper

๐Ÿ”ธ 2 x 15 oz cans of chickpeas, drained

๐Ÿ”ธ 1 teaspoon ground cumin

๐Ÿ”ธ 1 teaspoon ground coriander

๐Ÿ”ธ 1/4 cup + 2 tablespoons chopped curly parsley

๐Ÿ”ธ 4 bell peppers halved lengthwise, seeds and ribs discarded

๐Ÿ”ธ 1 tablespoon Olivezia Sicilian Lemon Balsamic

๐Ÿ”ธ 1/4 cup finely chopped tomatoes

๐Ÿ”ธ 1/4 cup finely chopped cucumbers

๐Ÿ”ธ 1/2 lemon zest

๐Ÿ”ธ Tahini for drizzling


Step 1.

Preheat oven to 400 degrees Fahrenheit. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add onion and garlic and season with salt and pepper. Cook, stirring often until softened, about 5 minutes. Transfer the onion mixture to a bowl.

Step 2.

Add chickpeas, cumin, coriander, 1/4 cup parsley, and 1 tablespoon of olive oil to the bowl; season with salt and pepper and toss to combine. Arrange bell peppers in a baking dish and fill them with chickpea mixture. Roast until peppers are tender, about 30 minutes.

Step 3.

Meanwhile, toss tomatoes and cucumbers with balsamic, lemon zest and the remaining 2 tablespoons of parsley and 1 tablespoon of olive oil. Serve peppers topped with tomato salad and drizzled with tahini.

Hint: You can also substitute Olivezia Garlic Olive Oil for the Gremolata.

Adapted from:



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