Spicy Harissa and Chickpea Stuffed Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Bell peppers filled with a bold mixture of chickpeas, harissa, and spices, baked until tender and golden. This middle eastern-inspired vegetarian ready in about 50 minutes pairs large bell peppers, ounces chickpeas, tablespoons harissa paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.3 (13 ratings) Prep: 20 min Cook: 30 min Serves 4 Middle Eastern cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Cut the tops off 4 large bell peppers and remove seeds and membranes, then place peppers cut-side up in a baking dish.
  2. Step 2: Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1/2 cup finely diced red onion and 2 minced garlic cloves, and cook for 3 minutes until softened.
  3. Step 3: Stir in 15 ounces drained and rinsed chickpeas, 2 tablespoons harissa paste, 1 teaspoon cumin, and 1 tablespoon tomato paste, cooking for 4 minutes until fragrant and spices are well combined.
  4. Step 4: Divide the chickpea mixture evenly among the prepared peppers, pressing gently to pack.
  5. Step 5: Sprinkle 1/4 cup crumbled feta cheese over each pepper.
  6. Step 6: Bake at 375°F for 25 minutes until peppers are tender and edges are golden brown.

Frequently asked questions

How long does Spicy Harissa and Chickpea Stuffed Peppers take to make?

Total time is about 50 minutes (20 min prep + 30 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 Spicy Harissa and 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 large bell peppers from drying out.

Can I substitute ingredients in Spicy Harissa and 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 Spicy Harissa and 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.

What goes well with Spicy Harissa and Chickpea Stuffed Peppers?

Middle Eastern vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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