Description
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.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 290
- Sugar: 5g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 25mg
