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If you're on the hunt for a dish that combines bold flavors, healthy ingredients, and ease of preparation, look no further than Spicy Buffalo Chickpea Stuffed Peppers. This delicious recipe marries the fiery zest of buffalo sauce with the wholesome goodness of chickpeas and fresh vegetables, creating a meal that’s both satisfying and nutritious. As the popularity of plant-based diets continues to rise, stuffed peppers have emerged as a beloved choice across various cuisines. They present an exciting canvas for culinary creativity, catering to both vegetarians and meat-eaters alike.

Buffalo Chickpea Stuffed Peppers

Discover a vibrant and nutritious meal with Spicy Buffalo Chickpea Stuffed Peppers! This delicious recipe combines bold buffalo sauce, protein-packed chickpeas, and colorful bell peppers for a satisfying dish that caters to both vegetarians and meat-lovers. Perfect for weeknight dinners or impressive gatherings, these stuffed peppers are easy to make and customizable to suit your taste. Enjoy a flavorful burst with every bite, and elevate your mealtime with this healthy delight!
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Ingredients
  

4 large bell peppers (any color)

1 can (15 oz) chickpeas, drained and rinsed

1 cup cooked quinoa or rice

1/2 cup buffalo sauce (plus extra for drizzling)

1/2 cup shredded cheddar cheese (or dairy-free alternative)

1/2 cup diced celery

1/4 cup diced red onion

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Brush the outsides with a little olive oil and place them upright in a baking dish.

      Make the Filling: In a large mixing bowl, mash the chickpeas with a fork or potato masher until slightly chunky, leaving some whole. Add the cooked quinoa (or rice), buffalo sauce, shredded cheese, celery, red onion, olive oil, garlic powder, onion powder, salt, and pepper. Mix well until fully combined.

        Stuff the Peppers: Generously spoon the chickpea mixture into each bell pepper, pressing down gently to ensure they are well filled.

          Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil, drizzle a little extra buffalo sauce on top of each pepper, and continue to bake for an additional 10-15 minutes, or until the peppers are tender and the filling is hot.

            Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh parsley if desired. Serve hot, drizzled with more buffalo sauce if you like it extra spicy!

              Prep Time, Total Time, Servings: 15 minutes | 55 minutes | Serves 4