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.
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.
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.
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.
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Watch the Video Below on How to Make Spanish Stuffed Peppers with Rice & Chickpeas
Irresistible Spanish Stuffed Peppers with Rice & Chickpeas
- 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
Fill a stock pot 3/4 of the way with cold water and heat with a high heat
Cut the bell peppers in half lengthwise, cut off a little bit from the core and remove the seeds
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
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
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
At the same time heat a large fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil
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
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
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
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!
Get the Saffron Threads I used to make this recipe
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