• Michelle Braakhuis


These stuffed veggie recipes might take a bit more prepping time, but it is worth the wait people 🙃!

If you’re looking for a different twist to your every day / every now and then potatoes|chickpeas|beans|peppers|pumpkin and more dinner recipes..try this 😋.

Mix ‘n match with whatever pea or bean you want and go crazy with the fresh herbs.

Life tastes good, with a little bit of effort and a whole load of delicious food 🎉. Enjoy!



  • 4 sweet potatoes, (+ 2 extra if making red pepper sauce)

  • 500 grams (3 cups) chickpeas, cooked

  • 1 tbsp curry/paprika powder

  • 1/2 tsp ginger

  • 1/2 turmeric

  • 2 coriander twigs

  • 2 parsley twigs

  • salt & pepper, to taste

  • olive oil, to drizzle

  • 1x red pepper sauce recipe, (recipe here)

extra needed: oven, baking tray, scale, measuring cups & spoons, cutting board, knives serves: 4 persons


Preheat oven to 220℃/425℉. Place the sweet potatoes on a baking tray. Use a fork to poke a few holes in the potatoes and roast for 40-50 minutes (until soft inside).

If making the red pepper sauce, now is the time.

Remove the sweet potatoes from the oven and let cool down for a few minutes. Finely chop coriander and parsley, leaves only.

Mix the chickpeas together with the curry powder, ginger, turmeric, coriander and parsley. Add extra herbs or salt & pepper if desired.

Slice the potatoes lengthwise and spoon out 1/2 of the potato. Stuff with the chickpea mixture, drizzle with olive oil.

Serve with red pepper sauce, or any other sauce. Use the remaining sweet potato as an mashed potato side dish for dinner.



  • 4 large bell peppers

  • 400 grams (1.5 cup) black beans

  • 45 grams quinoa (3/4 cup), uncooked

  • 175 grams (1 cup) corn

  • 2 red onions

  • 175 grams (2/3 cup) salsa

  • 1 tsp cumin

  • 1 tsp smoked paprika

  • 1/2 tsp cayenne

  • 1/2 tsp chili flakes

  • salt & pepper, to taste

  • parmesan (recipe here), optional

extra needed: oven, baking tray, knives, cutting board, measuring cups & spoons, colander, pan

serves: 4 persons


Cook the quinoa as shown on the package (Tip: boil in vegetables bouillon for extra flavour). Cut all bell peppers in half and remove the stems, seeds and ribs.

Cut red onions in thin half circles. Rinse and drain the beans and corn.

Preheat oven to 175℃/350℉.

Grab a large mixing bowl and add onions, beans and corn. Mix and add salsa, cumin, smoked paprika, cayenne and chili flakes.

Lastly, add quinoa. Stir to combine and add salt & pepper if desired.

Take a baking tray with baking paper.

Spread pepper halves and stuff with the filling. Cover with tin foil and bake for 40-50 minutes.

Once done, top off with parmesan.



  • 2 butternut squash pumpkins

  • 200 grams brown lentils, (400 can, drained)

  • 100 grams chestnuts

  • 115 grams (2/3 cup) couscous

  • 3 garlic cloves

  • 1 red onion

  • 60 grams cranberries

  • 60 grams pecans

  • 6 parsley twigs

  • big handful of baby spinach

  • pinch of nutmeg

  • pinch of ginger

  • salt & pepper, to taste

  • oil

extra needed: scale, measuring cups & spoons, cutting board, knives, oven, baking tray, casserole, colander, pan serves: 4 persons


Preheat the oven to 200℃/390℉. Wash and halve both pumpkins. Remove the seeds. Drizzle with oil and sprinkle with salt & pepper. Place on a baking tray and roast for 50-60 minutes.

In the meantime, thinly slice all chestnuts. Heat up a large casserole over medium-high heat and add one tablespoon of oil together with the chestnuts.

Finely chop onion and garlic cloves. Add to the chestnuts and fry until golden brown (+/- 15 minutes).

Cook the couscous as shown on the package.

Finely chop the parsley leaves and add to a mixing bowl. Break pecans in half and mix with parsley, lentils, cranberries, spinach, nutmeg and ginger. Add salt & pepper if desired.

Take the pumpkins out of the oven and spoon out the pulp. Add the pulp and couscous to the mixture. Add the mixture to the casserole, stir and bake for an additional 5 minutes. Fill the pumpkins with the mixture.

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