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Harissa Chickpea Stuffed Peppers

Balancing Bowls Verified

Balancingbowls.com

Ingredients

Warning0 allergens identified

Harissa Chickpea Stuffed Peppers

3 bell peppershalved lengthwise and seeds removed

1 cup farrocooked

1 cup canned chickpeasdrained and rinsed

1 cup feta cheesecrumbled or cubed

½ cup harissa pasteto taste

6 cloves garlicminced

1 sweet oniondiced

1 tsp saltdivided

½ tsp black pepperfreshly ground

¼ cup fresh parsleyfinely chopped

1 tbsp olive oil

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.

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.

Arrange bell pepper halves on a parchment-lined baking sheet. Spoon the filling into each pepper, pressing gently to pack.

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.

Nutrition

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Tips & Tricks (5)

Prep Peppers for Even Cooking 🫑
Cut peppers in half lengthwise and remove seeds, then trim the bottom slightly flat so they sit level in the baking dish—this ensures even heat distribution and prevents filling from spilling out during baking.
Toast Farro for Nutty Depth 🌾
Dry-toast the farro in a skillet for 2-3 minutes before cooking to enhance its nutty flavor and prevent a mushy texture that can overwhelm the harissa and feta balance.
Balance Harissa Heat Strategically 🌶️
Start with 2 tablespoons of harissa paste and taste as you mix—harissa intensity varies by brand, so you can always add more but cannot remove it once incorporated with the chickpeas.
Crumble Feta Last for Texture 🧀
Add feta cheese to your chickpea mixture just before stuffing the peppers to keep it from breaking down into a paste during baking and maintain distinct creamy pockets throughout.
Pre-Bake Peppers for Tenderness ⏱️
Bake empty pepper halves at 375°F for 10 minutes before filling them—this prevents undercooked, rubbery peppers and ensures the filling heats through perfectly in the remaining 25-30 minutes.