Crispy chickpea and spinach stuffed peppers

Air-fried peppers hold a warmly spiced chickpea and spinach filling.

This recipe makes 4 servings and takes about 15 minutes to prepare plus 22 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out air fryer, mixing bowl, small frying pan. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: red bell peppers, halved and seeded: 4 large (720 g) (4 large (1 lb 9 oz)); olive oil: 15 ml (1 tbsp); chickpeas, drained and rinsed: 480 g (2 x 14 oz cans); red onion, finely chopped: 100 g (3½ oz); garlic, grated: 6 g (2 cloves); smoked paprika: 4 g (2 tsp); baby spinach, chopped: 120 g (4 oz); feta, crumbled: 120 g (4 oz); lemon juice: 30 ml (2 tbsp); mint leaves, shredded: 10 g (⅓ oz). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• red bell peppers, halved and seeded — 4 large (720 g) / 4 large (1 lb 9 oz)
• olive oil — 15 ml / 1 tbsp
• chickpeas, drained and rinsed — 480 g / 2 x 14 oz cans
• red onion, finely chopped — 100 g / 3½ oz
• garlic, grated — 6 g / 2 cloves
• smoked paprika — 4 g / 2 tsp
• baby spinach, chopped — 120 g / 4 oz
• feta, crumbled — 120 g / 4 oz
• lemon juice — 30 ml / 2 tbsp
• mint leaves, shredded — 10 g / ⅓ oz

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Brush pepper halves with half the olive oil and air-fry at 190°C/375°F for 8 minutes until their edges soften.

Step 2

Meanwhile heat remaining olive oil in a frying pan; cook red onion for 4 minutes, then garlic and smoked paprika for 30 seconds.

Step 3

Mash half the chickpeas roughly into the onion mixture, stir in the remaining chickpeas and baby spinach until wilted, then mix in half the feta and lemon juice.

Step 4

Fill the peppers, air-fry for 10 to 12 minutes until the filling is hot and the pepper is tender, then scatter with remaining feta and mint.

Cooking and safety check

The filling should be steaming hot in the centre before the peppers are served. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Use goat's cheese for feta; it remains a milk allergen. Use yellow peppers for red peppers. Use chopped rocket instead of spinach, but fold it in off the heat.

• Use goat's cheese for feta; it remains a milk allergen.
• Use yellow peppers for red peppers.
• Use chopped rocket instead of spinach, but fold it in off the heat.

Allergen notes

This recipe contains or may contain milk. Check every packaged ingredient because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• Do not overfill the peppers or the filling will spill into the basket.
• Shake excess moisture from washed spinach.
• Cook in batches if the peppers overlap; crowded air fryers steam food.

Leftovers and storage

Refrigerate cooled stuffed peppers for up to two days. Reheat at 180°C/355°F until the centre is steaming; mint is best added fresh.

Serving ideas

These sides and finishes suit crispy chickpea and spinach stuffed peppers without changing the recipe itself.

• Tomato salad
• Lemon rice
• Toasted flatbread

Frequently asked questions

Can these be oven baked?

Bake at 200°C/400°F for about 25 minutes.

Should I peel the peppers?

No, the skins help the halves hold their shape.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.