These harissa chickpea stuffed peppers are a hearty, flavorful vegetarian main that feels special without being complicated. Smoky harissa paste coats nutty farro and tender chickpeas, while creamy feta melts slightly as everything bakes inside sweet roasted bell peppers. The result is satisfying, colorful, and perfect for a cozy weeknight dinner or an impressive meatless centerpiece.
Why You’ll Love This Recipe
This recipe is simple but deeply flavorful, built around pantry-friendly ingredients and flexible swaps. It is naturally vegetarian, filling without feeling heavy, and easy to adapt to what you already have on hand. The combination of spicy harissa, creamy feta, and hearty grains makes every bite balanced and comforting. It is also a great way to use leftover cooked grains and herbs before they go to waste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 large bell peppers, halved lengthwise and seeds removed (red, orange, or yellow preferred)
1 cup cooked farro
1 cup canned chickpeas, drained and rinsed
1 cup feta cheese, cut into ½-inch cubes
½ to 1 cup harissa paste, adjusted to taste
1 tablespoon olive oil
1 medium sweet onion, finely diced
6 garlic cloves, minced
1 teaspoon salt, divided
½ teaspoon freshly ground black pepper
¼ cup fresh parsley, finely chopped
Directions
Preheat your oven to 400°F (200°C).
If not already cooked, prepare the farro according to package instructions until tender. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and ½ teaspoon of salt. Sauté for 8 to 10 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 1 to 2 minutes more, until fragrant.
Transfer the warm onion and garlic mixture to a large bowl. Add the cooked farro, chickpeas, and harissa paste. Stir well so the heat helps the harissa coat everything evenly.
Gently fold in the cubed feta cheese and chopped parsley. Season with the remaining ½ teaspoon salt and the black pepper. Mix just until combined.
Arrange the halved bell peppers cut side up on a parchment-lined baking sheet. Spoon the filling evenly into each pepper half, pressing gently to pack it in.
Bake for 30 to 35 minutes, until the peppers are tender and the tops are lightly golden. Let rest for 5 to 10 minutes before serving.
Servings and timing
This recipe serves 6 people, using one pepper half per serving.
Prep time is approximately 20 minutes.
Cook time is about 35 minutes.
Total time is roughly 55 minutes from start to finish.
Variations
Swap the farro for cooked quinoa, brown rice, or couscous for a different texture.
Use goat cheese or a dairy-free cheese alternative instead of feta.
Replace chickpeas with cooked lentils or black beans.
Add finely chopped spinach, zucchini, or cherry tomatoes to the filling for extra vegetables.
Finish the baked peppers with a drizzle of olive oil or a spoon of tahini sauce for added richness.
Storage/Reheating
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.
To reheat, place them in a 350°F (175°C) oven for 12 to 15 minutes until warmed through.
They can also be reheated in the microwave in short intervals, though the oven keeps the best texture.
Freezing is possible, but the peppers will be softer once thawed.
FAQs
Can I make these stuffed peppers ahead of time?
Yes, you can prepare the filling up to one day in advance and store it in the refrigerator before stuffing and baking.
How spicy is this recipe?
The spice level depends on the harissa paste you use. Start with ½ cup and increase if you like more heat.
Do I need to pre-cook the peppers?
No, the peppers soften perfectly during baking without any pre-cooking.
Can I use dried chickpeas instead of canned?
Yes, as long as they are fully cooked and tender before adding them to the filling.
What can I serve with stuffed peppers?
They pair well with a simple green salad, roasted vegetables, or a light grain dish.
Is this recipe gluten-free?
It is not gluten-free with farro, but it becomes gluten-free if you use quinoa or rice instead.
Can I make this recipe dairy-free?
Yes, substitute the feta with a dairy-free cheese or omit it entirely and add a spoon of tahini.
How do I prevent watery peppers?
Avoid overfilling with very wet ingredients and bake until most moisture has cooked off.
Can I double the recipe?
Yes, this recipe doubles easily. Use two baking sheets to avoid overcrowding.
Are these good for meal prep?
Absolutely. They reheat well and make a satisfying ready-made lunch or dinner.
Conclusion
Harissa chickpea stuffed peppers are a flavorful, flexible meal that proves vegetarian cooking can be both simple and deeply satisfying. With bold spices, hearty textures, and endless variation options, this recipe is one you can return to again and again, whether you are clearing out the fridge or planning a comforting meatless dinner.
These harissa chickpea stuffed peppers are a bold, satisfying vegetarian main filled with smoky harissa-coated farro and chickpeas, creamy feta, and fresh herbs. Baked inside tender bell peppers, they’re perfect for a cozy dinner or a meatless centerpiece.
Ingredients
3 large bell peppers, halved lengthwise and seeds removed (red, orange, or yellow preferred)
1 cup cooked farro
1 cup canned chickpeas, drained and rinsed
1 cup feta cheese, cut into ½-inch cubes
½ to 1 cup harissa paste, adjusted to taste
1 tablespoon olive oil
1 medium sweet onion, finely diced
6 garlic cloves, minced
1 teaspoon salt, divided
½ teaspoon freshly ground black pepper
¼ cup fresh parsley, finely chopped
Instructions
Preheat your oven to 400°F (200°C).
If not already done, cook the farro according to package instructions. Set aside.
Heat olive oil in a large skillet over medium heat. Add diced onion and ½ teaspoon salt. Sauté for 8–10 minutes until soft and translucent.
Add garlic and cook for another 1–2 minutes until fragrant.
Transfer the warm onion-garlic mixture to a large bowl. Add cooked farro, chickpeas, and harissa paste. Stir to coat well.
Gently fold in cubed feta and chopped parsley. Season with remaining ½ teaspoon salt and black pepper.
Arrange bell pepper halves cut side up on a parchment-lined baking sheet. Fill each with the chickpea mixture, pressing down gently.
Bake for 30–35 minutes until the peppers are tender and the tops are lightly golden.
Let rest for 5–10 minutes before serving.
Notes
Adjust the harissa to your heat preference—start with less and add more as needed.
Use pre-cooked or leftover grains to speed up prep time.
Farro can be swapped for quinoa or rice to make it gluten-free.
Feta can be replaced with dairy-free alternatives for a vegan version.
Serve with a green salad or tahini drizzle for a complete meal.
