Sun-Dried Tomato & Chickpea-Stuffed Mini Peppers


Vegetables are much better when you fill them with delicious stuff, so skip the salad and try my Sun-Dried Tomato & Chickpea-Stuffed Mini Peppers. They’re so filling that they can serve as your meal, but they’re bite-sized, so you can also eat them as appetizers. Whatever you do, it’s going to be delicious.

I made a quick and easy filling with rice, chickpeas, asiago cheese, and sun-dried tomatoes. Because life is good, we don’t simply serve that heavenly filling in a bowl; we pile it to the point of overflowing in sweet fresh peppers, like an edible hand-held bowl. Why waste the dishes, ya know?


You won’t even believe that I made these in under 30 minutes. Certainly a fancy snack like this should leave you feeling drained of hope and energy by the time you’re done making it, right? Not when you’re cooking with me. We cook smart, and we keep our sanity in tact.

Most days, at least.

I didn’t have to blanket every pepper in fresh mozzarella, but I did because it makes life that much better. All we really need is loads of cheese, flavor, and nutrients. That is the real recipe for success, and one I cook with often. Heck, I’m not even that into peppers, but all the delicious ingredients we stuffed into them make me a pepper lover after all.


A Few Tips Before You Get Cooking:

  1. You can change up the cheese on top to your liking. Cheddar or Muenster would be delicious.
  2. For a little pop of green, add some fresh parsley on top.
  3. We only cook the peppers for a few minutes so that they still have some sturdiness and bite to them.
  4. These make for great leftovers. Just store in the fridge in an air-tight container then microwave for a few minutes when  you want them.


Sun-Dried Tomato & Chickpea-Stuffed Mini Peppers

By The Smart Cookie Cook


  • 10 mini rainbow peppers, sliced in half lengthwise
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 bag Knorr Rice Sides Herb & Butter rice
  • 1 cup chickpeas, drained and rinsed
  • 1/3 cup shredded asiago cheese
  • 3 tbsp. sun-dried tomatoes and their oils
  • 8 oz. fresh mozzarella cheese, sliced thinly


  1. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.
  2. Lay the sliced peppers cut side-up on the foil in a single layer then lightly spray the peppers with the cooking spray as well. Sprinkle with salt and pepper then bake for 5 minutes. Set aside and turn oven up to 450.
  3. In a medium pan over medium heat, cook rice according to package directions. Turn off heat and stir in asiago,  sun-dried tomatoes and oils, and the chickpeas until well-combined.
  4. Spoon about 2 tbsp. of filling into each pepper then top each with a slice of cheese and bake for 5-10 minutes, or until cheese is melted and bubbling. Enjoy.


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Colleen Bierstine