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Chickpea Peperonata Stuffed Shells

by Kristy Cartmell, Graphic Designer and Social Media Coordinator

Chickpea Peperonata Stuffed Shells

Course Main Course
Cuisine Italian
Servings 4 people


  • Large Pot
  • large non-stick skillet
  • Medium Bowl
  • whisk
  • baking dish


  • Cooking Spray
  • 12 Uncooked Jumbo Shells
  • 1 tablespoon Olive Oil
  • 1 cup Onion Chopped
  • 1 Medium Sweet Red Pepper Chopped
  • 1 Medium Yellow Pepper Chopped
  • 3 Garlic Cloves Minced
  • 1 15 ounce Canned Chickpeas Drained and Rinsed
  • 1 tablespoon Fresh Oregano Chopped
  • ½ cup Grated Parmesan Regular or Vegan
  • 1 tablespoon White Balsamic Vinegar Divided
  • ¾ teaspoon Kosher Salt Divided
  • ¾ teaspoon Black Pepper Divided
  • 1 cup No Salt Added Tomato Sauce
  • 2 teaspoons Unpacked Brown Sugar
  • ½ teaspoon Smoked Paprika


  • Preheat oven to 375°F. In large pot of boiling water, cook pasta, stirring occasionally, until al dente, about 9 minutes. Drain pasta and rinse with cold water.
  • Meanwhile, in a large nonstick skillet, heat oil over medium-high and swirl to coat pan. Add onion, bell peppers, and garlic and cook, stirring often, until softened, about 8 minutes. Stir in chickpeas and oregano and cook, stirring often, until heated through, about 2 minutes. Remove chickpea filling from heat and stir in cheese, 1 teaspoon of vinegar, ¼ teaspoon of salt, and ¼ teaspoon of black pepper.
  • In medium bowl, whisk tomato sauce, sugar, paprika, and the remaining 2 teaspoons of vinegar, ½ tsp teaspoon of salt and ½ teaspoon of black pepper.
  • Lightly coat 2-quart baking dish with nonstick spray. Spread tomato sauce in bottom of dish. Stuff chickpea filling, about 3 tablespoons each, into pasta shells.
  • Arrange stuffed shells in baking dish. Spoon any remaining filling over tops of shells. Bake shells until filling is heated through, 20 to 25 minutes.

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