Buffalo Chickpea and Cauliflower Stuffed Peppers

I’m always looking for yummy vegetarian meals that the whole (meat eating) family will love. These Buffalo Chickpea and Cauliflower Stuffed Peppers were a huge hit, and I think you will love them too.

Cauliflower rice and herb roasted chickpeas make the perfect vegetarian filling in the buffalo cream sauce. Stuffed into bell peppers that are topped with cheese, it’s the perfect vegetarian meal. I like my peppers still a little crispy out of the oven, but if you like them softer, boil the peppers for about 5 minutes before you stuff them.

I use Wing Time Buffalo Wing Sauce in this recipe and it is amazing! Even if spicy meals aren’t your thing, this one can be enjoyed using the mild sauce, and you still get all of that wonderful buffalo flavor. (Believe me, if I can handle it, you can too!)  However they also have a medium and hot version if your taste buds like it hot. This is not a paid advertisement for them, I just really, really like their sauce.

I have made these with mozzarella cheese (above) or also with cheddar (below), they were both fantastic, just depends on your mood or what you might already have in the fridge.

You may want to make extra roasted chickpeas when making this recipe. I have to say it was really hard to not eat them all before I got around to stuffing the peppers!

 

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Buffalo Chickpea and Cauliflower Stuffed Peppers
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Instructions
  1. Preheat oven to 400°F. Spread chickpeas on a clean towel and rub them dry, discarding any loose skins. Place the chickpeas in a bowl and toss them with the avocado oil, turmeric, cumin, salt and pepper until well coated. Spread them on a baking sheet lined with parchment and roast, stirring half way through, for about 30 minutes, or until crisp. Set aside.
  2. Reduce the oven to 375°F. Combine cream, cream cheese, and buffalo sauce in a saucepan and cook over medium high heat, stirring occasionally until cheese is melted and sauce thickens. Set aside.
  3. Slice peppers down the middle and remove the seeds.
  4. Squeeze the water out of your room temperature cauliflower rice, and place in a large bowl. Add your roasted chickpeas, and cheesy buffalo sauce and stir together well.
  5. Fill your peppers evenly with mixture. Top with shredded mozzarella or cheddar cheese and bake uncovered on center rack for 20 minutes or until cheese is bubbly. Top with parsley or chives (optional) and serve warm.
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