Chickpea Stuffed Peppers in the Crockpot for Easy Dinners

These Crockpot Mediterranean chickpea stuffed peppers make meatless weeknight dinners simple and satisfying. Sweet bell peppers are filled with seasoned chickpeas, fluffy couscous, warm paprika, and herbs, then slow-cooked until tender before finishing with crumbled feta cheese. It is a reliable hands-off meal that suits busy schedules and comforting evening dinners.

Ingredients

• 4 large red bell peppers, tops sliced off and seeded
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 cup cooked couscous
• 1 can (14 1/2 oz) fire-roasted diced tomatoes, undrained
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Slice the stem tops off the bell peppers and scrape out the seeds and inner ribs. Stand the hollowed peppers upright inside the crockpot insert.
2. In a large mixing bowl, combine the drained chickpeas, cooked couscous, fire-roasted tomatoes with their juices, chopped onion, minced garlic, olive oil, smoked paprika, cumin, oregano, salt, and black pepper. Mix thoroughly.
3. Spoon the chickpea and couscous mixture evenly into each bell pepper, pressing down gently to pack the filling to the top.
4. Pour 1/4 cup of water around the bottom of the crockpot insert (not over the peppers) to create moist heat. Cover and cook on LOW for 3 1/2 to 4 hours (or HIGH for 2 hours) until the peppers are tender.
5. Uncover and sprinkle crumbled feta cheese evenly over the top of each stuffed pepper. Cover for 5 minutes until warmed, garnish with fresh parsley, and serve hot.

Tips

• Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days and reheat gently in the oven or microwave.
• For a gluten-free alternative, replace the cooked couscous with cooked quinoa or brown rice.
• Serve with a crisp green salad and warm pita bread for a complete Mediterranean dinner.