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Chickpea Peperonata Stuffed Shells

Chickpea Peperonata Stuffed Shells

by Kristy Cartmell, Graphic Designer and Social Media Coordinator

Chickpea Peperonata Stuffed Shells

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

  2. Meanwhile, in 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 tsp vinegar, ¼ tsp salt, and ¼ tsp black pepper.

  3. In medium bowl, whisk tomato sauce, sugar, paprika, and remaining 2 tsp vinegar, ½ tsp salt, and ½ tsp black pepper.

  4. Lightly coat 2-quart baking dish with nonstick spray. Spread tomato sauce in bottom of dish. Stuff chickpea filling, about 3 tbsp each, into pasta shells.

  5. 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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