Chickpea, Feta, and Herb-Stuffed Peppers

Discover deliciousness with our Chickpea, Feta, and Herbed Stuffed Pepper recipe. These vibrant bell peppers are generously filled with a savory blend of chickpeas, creamy feta, Bookbinder's Stone Ground Dijon Mustard, and a medley of fresh herbs. Elevate your meal with this nutritious, protein-packed dish, perfect for a wholesome and satisfying dining experience.

Made with

Stone Ground Dijon Mustard


  • 3 large bell peppers
  • 1 (15-ounce) can chickpeas
  • 1 tablespoon Bookbinder's Stone Ground Dijon Mustard 
  • 1 yellow onion
  • 2 ounces feta
  • 1 tablespoon tomato paste
  • 2 tablespoons nutritional yeast
  • 2 tablespoons fresh basil
  • 2 tablespoons fresh mint
  • 4 teaspoons olive oil
  • 1/4 teaspoon paprika
  • Salt
  • Pepper


  1. Heat oven to 400°.
  2. Cut about ½ inch off top of pepper, then gently scrape out seeds and pit. Place hollowed pepper cut side up on a sheet pan or oven-safe skillet. If pepper doesn’t stand on its own, prop it up with a ring of aluminum foil.
  3. Rinse and drain chickpeas.
  4. In a bowl, lightly mash chickpeas with a fork. Add Bookbinder's Stone Ground Dijon Mustard and remaining ingredients and stir to combine. Spoon into bell pepper, filling it as full as possible.
  5. Bake until pepper is shriveled and mixture is heated through, 25 to 30 minutes. Slightly cool before serving.
Prep 20 min Total 50 min Servings 3
Recipe by: Bookbinder's Foods

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