Harissa-Spiced Sweet Potato & Chickpea Stuffed Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Vibrant bell peppers stuffed with a hearty blend of roasted sweet potatoes, chickpeas, and smoky harissa, baked until tender and flavorful. This mediterranean-inspired vegetarian (vegan, gluten-free) ready in about 65 minutes pairs bell peppers (any color), sweet potatoes, canned chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (11 ratings) Prep: 25 min Cook: 40 min Serves 4 Mediterranean cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Cut bell peppers in half lengthwise, remove seeds and membranes, and place cut-side down on a baking sheet.
  2. Step 2: Dice sweet potatoes into 1/2-inch cubes, toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp smoked paprika, then spread on a separate baking sheet.
  3. Step 3: Roast sweet potatoes for 20 minutes until tender and slightly caramelized, stirring once halfway.
  4. Step 4: While sweet potatoes roast, heat remaining 1 tbsp olive oil in a skillet over medium heat. Add chickpeas and cook for 5 minutes until slightly crispy, then stir in harissa paste and cook for 1 minute until fragrant.
  5. Step 5: Gently fold roasted sweet potatoes and chickpea mixture together, then spoon into pepper halves, filling to the top.
  6. Step 6: Bake stuffed peppers for 20 minutes until peppers are tender and filling is hot. Garnish with fresh cilantro before serving.

Frequently asked questions

How long does Harissa-Spiced Sweet Potato & Chickpea Stuffed Peppers take to make?

Total time is about 65 minutes (25 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Harissa-Spiced Sweet Potato & Chickpea Stuffed Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bell peppers (any color) from drying out.

Can I substitute ingredients in Harissa-Spiced Sweet Potato & Chickpea Stuffed Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Harissa-Spiced Sweet Potato & Chickpea Stuffed Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Harissa-Spiced Sweet Potato & Chickpea Stuffed Peppers vegan?

Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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