From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9
Harissa Chickpea Stuffed Peppers
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Instructions
1
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Preheat the oven to 400°F (200°C). Cook farro according to package instructions; set aside. In a large skillet, heat olive oil over medium heat. Sauté the diced onion with ½ teaspoon salt for 8-10 minutes until softened. Add the minced garlic and cook 1-2 minutes until fragrant.
2
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In a large bowl, combine the warm sautéed onions and garlic with the cooked farro, chickpeas, and harissa paste. Mix thoroughly to let the harissa melt into the mixture. Gently fold in the cubed feta cheese and chopped parsley. Add the remaining ½ teaspoon salt and ½ teaspoon black pepper, and stir just until combined.
3
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Arrange bell pepper halves on a parchment-lined baking sheet. Spoon the filling into each pepper, pressing gently to pack.
4
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Bake for 30-35 minutes, until the peppers are tender and golden at the edges. Let rest before serving. Garnish with extra parsley or a drizzle of olive oil if desired.
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Tips & Tricks (5)
- Harissa Heat Management 🔥Taste your harissa paste before adding to adjust spice levels - different brands can vary dramatically in heat intensity.
- Pepper Prep Pro 🫑Choose bell peppers with flat bottoms to ensure they stand upright during baking, creating a stable base for stuffing.
- Farro Texture Trick 🌾Rinse and toast farro before cooking to remove excess starch and enhance its nutty flavor profile.
- Chickpea Moisture Control 💦Drain and pat chickpeas completely dry before sautéing to achieve a crispy exterior and prevent soggy filling.
- Feta Flavor Boost 🧀Crumble feta just before adding to the mixture to maintain its distinct texture and prevent over-mixing.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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