• 4 large bell peppers, halved and seeded
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 can of diced tomatoes
  • 1 cup cooked brown rice
  • 1 can of chickpeas, drained and rinsed
  • 1/2 cup frozen corn
  • Salt and pepper to taste


Preheat oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until soft, about 5 minutes.
Stir in the basil, oregano, diced tomatoes, brown rice, chickpeas, and corn. Season with salt and pepper.
Fill each pepper half with the rice mixture and place in a baking dish.
Cover the dish with foil and bake for 25-30 minutes. Remove foil and bake for an additional 10 minutes or until the peppers are tender and the filling is hot.