The star of this version is harissa paste, which brings a smoky, slightly spicy depth that plays beautifully with creamy feta, earthy chickpeas, and nutty farro. Harissa chickpea stuffed peppers are one of those meals that feel fancy even though they come together with minimal fuss.
Tom always gives his full endorsement for this dish- last night, after photographing, I had to fight him off for my fair share of pepper for dinner. This is a great option when you have a few things left over in the fridge, like cooked grains or herbs that need to be used up.
I use this bean stuffed pepper method often: start with a bean, a grain, and a flavor booster (like a sauce or spice blend), then round it out with something creamy or cheesy. Nestle that into a halved bell pepper, and you've got a hearty, wholesome main course ready for the oven. I will be sharing more versions soon.
Ingredient Notes
Bell Peppers: Use any color you like, though red and orange bell peppers are slightly sweeter when roasted. Cut them in half lengthwise and remove the seeds and membranes to create roomy pepper cavities for the filling. The total number of peppers you'll need may vary depending on their size—smaller peppers may require more, while larger ones will hold more filling in each half.
Chickpeas: Canned chickpeas are perfect here—just drain and rinse them well. If you have cooked-from-scratch chickpeas, even better.
Farro: Nutty, chewy, and very satisfying. Brown rice, quinoa, or couscous can be used as substitutes depending on what you have on hand.
Feta: Adds creaminess and tang. I prefer to buy block feta because it holds its creaminess longer, especially during baking. I like to cut it into roughly ½-inch cubes for a heartier bite that doesn’t disappear into the filling. You can swap in vegan cheese or goat cheese if you'd like.
Harissa Paste: This is the flavor backbone. Depending on the brand or your heat preference, use ½ to 1 cup. There are a lot of great brands of Harissa, some easier to find than others. I have really been loving New York Shuk's signature Harissa and their preserved lemon harissa. (If you have a favorite brand, let me know in the comments. I love to try new ones- maybe it's time to do a harissa taste test?)
Aromatics: Diced sweet onion and minced garlic cloves get sautéed in olive oil to build savory flavors.
Fresh Parsley: Brightens everything up and is a great balance to the smoke harissa. Having fresh herbs is one of the simplest ways to up your cooking game. If you don't have fresh parsley- use fresh dill or cilantro. If you don't have fresh herbs (buy some the next time you're at the store) use 1 teaspoon of dried parsley for now.
Tips, Tricks, and Alterations
- Adjust Filling Ratio: Bell peppers can vary quite a bit in size, so feel free to loosely fill smaller ones or pack the filling tightly into larger halves. Either way works beautifully.
- Taste and Adjust: Since this mixture is egg- and meat-free, you can safely taste as you go. Start with ½ cup of harissa paste, give it a taste, and add more if you want a spicier kick.
- Make Ahead: You can make the stuffing mixture the night before. Just store it in an airtight container in the fridge until you're ready to assemble and bake.
- Garnish Creatively: Try finishing with a drizzle of olive oil, chopped fresh herbs, or even a dollop of tzatziki or tahini sauce for an extra layer of flavor.
- Leftover Alterations: Most of the time when I make this recipe, it's a way to use up leftovers in my refrigerator. I often keep the ratio of grain, bean, and harissa about the same, but the specific ingredients can vary—sometimes it’s farro, sometimes quinoa, sometimes something else entirely. That’s the beauty of it. This also makes the recipe incredibly weeknight-friendly because you’re not cooking the farro specifically for this dish—it’s just whatever you had prepped from earlier in the week.
- Grain Swap: Use brown rice, quinoa, or barley in place of farro.
- Legume Options: Try black beans, green lentils, or French lentils instead of chickpeas.
- Cheese Variations: Goat cheese or vegan cheese are great alternatives to feta.
- Veggie Boost: Add spinach, zucchini, or halved cherry tomatoes to the mix for more color and nutrients.
Instructions
Start by preheating your oven to 400°F (200°C).
While the oven heats, cook 1 cup of farro according to the package instructions. Once done, set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 diced sweet onion and ½ teaspoon salt. Sauté for 8–10 minutes, stirring occasionally, until softened and translucent. Add 6 minced garlic cloves and cook for another 1–2 minutes until fragrant.
In a large bowl, combine the warm sautéed onion and garlic mixture with the cooked farro, 1 cup of canned chickpeas (drained and rinsed), and ½ to 1 cup of harissa paste (depending on your spice preference). Mix thoroughly—the warmth from the onions helps the harissa incorporate smoothly into the mixture.
Once combined, gently fold in the 1 cup of cubed feta cheese and ¼ cup of chopped fresh parsley. Season with ½ teaspoon freshly ground black pepper and the remaining ½ teaspoon salt. Stir just until everything is evenly distributed. Once done, set aside.
Place 6 halved and seeded bell peppers (use red, orange, or green peppers) on a parchment-lined baking dish or sheet tray, cut side up. Spoon the chickpea mixture into each pepper cavity, pressing gently to fill them completely.
Transfer the baking tray to your preheated oven and bake for 30–35 minutes, until the peppers are tender and the tops are slightly golden brown.
Let the stuffed peppers rest for 5–10 minutes before serving.
How to Serve
- Garnished with extra chopped parsley or a drizzle of olive oil
- Alongside a crisp green salad or grilled vegetables
- With a dollop of sour cream or vegan yogurt
- Over a bed of couscous or brown rice for a heartier meal
- As a delicious vegetarian meal for a weeknight main course
If you enjoy this simple, satisfying method of stuffing vegetables with flavorful combinations of beans, grains, and sauces, you’ll love the section on stuffed peppers in my cookbook Beans to the Rescue. I go deeper into this flexible approach and include several variations to inspire your own creations. You can even download a free sample chapter, "Anatomy of a Bean Salad," to explore more ways to make beans work for your busy weeknight meals.
Recipe
Harissa Chickpea Stuffed Peppers Recipe Card
Ingredients
- 3 bell peppers halved lengthwise and seeds removed
- 1 cup cooked farro
- 1 cup canned chickpeas drained and rinsed
- 1 cup feta cheese crumbled or cubed
- ½ to 1 cup harissa paste to taste
- 6 garlic cloves minced
- 1 sweet onion diced
- 1 teaspoon salt divided
- ½ teaspoon freshly ground black pepper
- ¼ cup fresh parsley finely chopped
- 1 tablespoon olive oil
Instructions
- 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.
Did you make this recipe? Let me know!