Spain on a Fork > All Recipes > Main Dishes > Irresistible Spanish Stuffed Peppers with Rice & Chickpeas
All Recipes, Main Dishes / June 7, 2021

Irresistible Spanish Stuffed Peppers with Rice & Chickpeas

We have made a ton of recipes here on Spain on a Fork. However, these Spanish Stuffed Peppers with Rice & Chickpeas might be one of the best ones yet. Packed with flavors, easy to make and promises to fill your body with so much goodness.

Spanish Stuffed Peppers with Rice & Chickpeas
The best part about these stuffed peppers, is that you can serve them right away, or add them to the fridge for future use. They will hold for up to 5 days. Heck, you can even freeze them and then pop in the microwave for quick and delicious meal.

Spanish Stuffed Peppers with Rice & Chickpeas
To make this recipe, I used green & red bell peppers. But you can also use yellow or orange bell peppers. Also, when I cut the bell peppers, I like to cut them in half lengthwise instead of cuttng off the top. That way you don´t lose any of the bell pepper.

Spanish Stuffed Peppers with Rice & Chickpeas
TIPS & TRICKS to Make this Recipe: When I added the stuffed peppers into the oven, I used the bake + broil option. Which is the bottom + top heat. If your oven can´t do both functions, just bake them until the eggs are fully cooked and have a golden baked color.

Spanish Stuffed Peppers with Rice & Chickpeas

Key Ingredients & Cookware I used in this Recipe:
NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SAFFRON I USED
SPANISH SEA SALT

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Watch the Video Below on How to Make Spanish Stuffed Peppers with Rice & Chickpeas

5 from 2 votes
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Irresistible Spanish Stuffed Peppers with Rice & Chickpeas

Course Main Course
Cuisine Spanish
Prep Time 15 minutes
Cook Time 1 hour
Servings 4
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 2 green bell peppers
  • 2 red bell peppers
  • 2 tbsp extra virgin olive oil 30 ml
  • 1/2 onion
  • 4 cloves garlic
  • 1 tsp sweet smoked Spanish paprika 2.30 grams
  • 1/2 cup tomato sauce 110 grams
  • 1 cup uncooked round rice 200 grams
  • 1 1/4 cups canned chickpeas 290 grams
  • 3 cups vegetable broth 710 ml
  • 1/4 tsp saffron threads .17 grams
  • 3 cage-free organic eggs
  • 1/4 cup finely chopped parsley 16 grams
  • sea salt & black pepper

Instructions

  1. Fill a stock pot 3/4 of the way with cold water and heat with a high heat

  2. Cut the bell peppers in half lengthwise, cut off a little bit from the core and remove the seeds

  3. Once the water comes to a boil add bell peppers into the stock pot and blanch them for 8 to 10 minutes, then remove them from stock pot and set aside

  4. Once the bell peppers are cool enough to handle, pat them completely dry, then add them into a casserole dish in a single layer and season with sea salt, set aside

  5. Add 3 cups vegetable broth into a stock pot (I used the same one and just drained the water from blanching the bell peppers), pinch in 1/4 tsp saffron threads and heat with a medium-high heat

  6. At the same time heat a large fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil

  7. After heating the olive oil for 2 minutes, add in 1/2 onion finely diced and 4 cloves garlic roughly minced, mix with the olive oil, after 3 minutes add in 1 tsp sweet smoked paprika and mix together, then add in 1/2 cup tomato sauce and simmer for 1 minute, the add in 1 cup uncooked round rice, 1 1/4 cups canned chickpeas (drained & rinsed), 2 tbsp finely chopped parsley and season with sea salt & black pepper, mix together until well combined, then add in the hot saffron infused broth, give it one final mix and simmer

  8. Meanwhile, crack 3 eggs into a bowl, add in 2 tbsp finely chopped parsley and season with sea salt & black pepper, whisk together until well combined

  9. After cooking the rice for 9 to 10 minutes and there is virtually no broth left in the pan, remove the pan from the heat, add the rice mixture into the reserved bell peppers, making sure to leave a little space on top for the egg wash, then add the egg wash over the rice, making sure it´s coating the entire surface of the bell peppers

  10. Add the casserole dish into a preheated oven, bake + broil option 210 C - 410 F, after 10 minutes and the eggs are fully cooked through, remove from the oven, sprinkle with finely chopped parsley, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this recipe

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10 Comments

  1. Ben Alexander

    5 stars
    Incredible! I blanched my peppers for just 7 minutes because they were pretty small. I was amazed to see how the egg made the peppers hold together so we’ll. I also substituted some of the garbanzos for chicken thighs that I cut into small pieces. Otra receta buenísima

    20 . Sep . 2021
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      21 . Sep . 2021
  2. Kimberley Willick

    Albert
    I want to make these in my wood fired oven.
    I want to pre assemble as much as I can prior to a family dinner….
    Can I make these in advance and just add the egg wash right before putting into the oven?
    Thank you

    20 . Jul . 2021
    • Spain on a Fork

      Yes absolutely! Much love 🙂

      21 . Jul . 2021
  3. Judy Tompkins

    Can I leave out the egg or use a substitute?

    15 . Jul . 2021
    • Spain on a Fork

      You can use some shredded cheese instead 🙂 much love

      15 . Jul . 2021
  4. Joanna

    Congratulations Albert!!!
    You are a true profesional & your food is delicious.
    i live in Spain & Ive reccomended “Spain on a folk “to all my international friends who are looking to try spanish cooking.
    Keep up the good work!!!
    Kindest regards,
    Joanna

    14 . Jul . 2021
    • Spain on a Fork

      Truly appreciate the comment Joanna 🙂 much love

      14 . Jul . 2021
  5. Marjanne

    5 stars
    I made the green and red pepper recipe, it was very easy to make and delicious definitely going to make it again.
    Thanks for sharing your great recipes

    12 . Jun . 2021
    • Spain on a Fork

      I am so happy to hear that! Much love 🙂

      13 . Jun . 2021

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