Eating vegan: Stuffed Peppers with Chickpeas & Bulgar Wheat


Stuffed Peppers

Stuffed Peppers with Chickpeas & Bulgar Wheat

Continuing our ‘Eating Vegan’ series, this recipe for Stuffed Peppers is crammed with goodness. It’s meat free, but high in fibre. 

(Serves 3-5)


  • 3-5 large peppers – 1 for each serving
  • 1 tbsp olive oil
  • 1 onion
  • 2 cloves of garlic
  • Sprinkle of chopped chillis (to taste)
  • 150g chestnut mushrooms
  • 1 can chickpeas, drained
  • 1/2 tbsp sesame oil
  • 1 tbsp soy sauce
  • Bulgar Wheat (or other grains if you prefer)
  • Free-from cheese to top (optional)

Read more: Eating Vegan – Sweet potato and spinach curry


  1. Preheat the oven to 180c. Chop the lid off the peppers and scoop out the seeds from inside. Place in a oven-proof dish and bake for 10 minutes.
  2. Whilst the peppers are in the oven, in a pan fry the onions and garlic in the olive oil. Once softened, add chillis, chopped mushrooms and chickpeas and fry for ~5mins.
  3. Cook grains as per pack instructions and set aside. Once the oniony chickpea mix is cooked, stir into grains with sesame oil and soy sauce.
  4. Remove the peppers from the oven and spoon the grain mix into them. If making 5 peppers the mix should be about right; for 3 you may have some leftover grains to serve alongside.
  5. Place the stuffed peppers back in the oven for ~10 minutes. If adding cheese, add this for the last 5 to make a delicious melty mess.

Nutrition: 250kcal per serving (based on 3 servings). % energy split: 59%C/32%F/14%P. Source of protein. High in fibre

Read more from Ella: @lentilface on Instagram or visit her blog.

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