Chickpea & Cauliflower Buffalo Stuffed Peppers

Servings: 4
Prep: 30 minutes


Summary:  XXXX

Using cauliflower rice and roasted chickpeas is a great way to make stuffed peppers meat-free in this recipe from Earth Fare and personal chef Claudia Laffin! You'll get lots of beneficial antioxidants, fiber, protein and nutrients with the added bonus of a delicious buffalo cream sauce.

Use a buffalo sauce that's mild or hot, based on what you like. 

Reprinted with permission from Earth Fare. View more great recipes at


Ingredients:  XXXX

2 cans chickpeas drained, and rinsed
3 tablespoons avocado oil, or other high heat cooking oil
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon sea salt
½ teaspoon black pepper
½ cup heavy cream
4 ounces cream cheese
½ cup buffalo sauce
2 bags frozen cauliflower rice, brought to room temperature
4 red bell peppers
1 cup shredded cheddar cheese


Preparation:  XXXX

  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 cheddar and bake uncovered on center rack for 20 minutes or until cheese is bubbly.