Harissa Stuffed Peppers with Za’atar Whipped Feta Drizzle

mains / meat free

sweet bell peppers stuffed with farro, lentils, chickpeas, and herbs. this dish is packed with protein, but the great thing about it is that its totally customizable. don’t have lentils? you can sub for chicken. want this dish to be grain-fee? just leave out the farro.

the spice combination of harissa smoked paprika, za’atar and garlic make this dish so spicy and smoky, but the whipped feta spread cools it all down. this spread can also be used for so many other things! I doubled the recipe and had some leftover to spread on sandwiches, use as a dip, and even put in pasta salad. this meal prep dish to run home and heat up, put all your toppings on and then you’re ready to go!

to make this dish dairy free or vegan, use plant-based dairy or leave off the whipped feta drizzle. to make it grain free, leave out the farro.

Harissa Stuffed Peppers with Za’atar Whipped Feta Drizzle

ingredients:

harissa stuffed peppers:

• 3 bell peppers

• 1 cup cooked farro

• 1 cup cooked green lentils

• 1 cup crispy chickpeas

• 1 spiraled zucchini

• 1 tbsp harissa paste

• salt/ pepper

• garlic powder

• za’atar seasoning

• smoked paprika

• fresh parsley & dill

• pickled red onion

za’atar whipped feta spread:

• 1/2 cup nonfat plain greek yogurt

• 1/2 cup of crumbled feta

• pinch of za’atar seasoning

• squeeze of lemon

• 1/2 tbsp monk frruit sweetener

• cracked black pepper

• 1/4 cup olive oil

directions:

1. slice your peppers in half, deseed, and place in a baking dish. brush with olive oil and bake at 425 for 15-20 minutes until they slightly char.

2. cook your farro and lentils according to package. make your crispy chickpeas by coating your canned chickpeas with salt, pepper, smoked paprika, garlic powder, and za’atar. air fry at 400 for 10 minutes.

3. mix the cooked farro, lentils, crispy chickpeas together. add the zucchini noodles, harissa paste, salt, pepper, garlic powder, za’atar, and fresh parsley and dill together.

4. take out the bell peppers and spoon the mixture into them.

5. roast peppers for another 10 minutes and meanwhile, make the za’atar whipped feta drizzle.

6. in a food processor, combine the greek yogurt, feta, lemon juice, monk fruit sweetener, cracked black pepper, za’atar seasoning, and olive oil. if it needs thinning out, you can add a tbsp of water.

7. top your peppers with the feta drizzle, pickled red onions, fresh parsley and dill, and some more harissa!