Za'atar-Spiced Lentil & Rice Stuffed Kohlrabi Bake with Whipped Feta Swirl & Pistachio Crunch

Kohlrabi, the often-overlooked cruciferous gem, takes center stage in this delightful and hearty main dish. Inspired by Mediterranean flavors and the love for wholesome, plant-forward meals, this recipe offers a unique twist on classic stuffed vegetables. Each tender-crisp kohlrabi half cradles a fragrant filling of za'atar-spiced lentils and rice, baked until golden and then crowned with a creamy, tangy whipped feta swirl and a satisfying pistachio crunch.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 large kohlrabi bulbs
• 1 tbsp olive oil + extra for drizzling
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup cooked brown or green lentils
• 1 cup cooked long-grain rice
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1 tbsp za'atar seasoning
• 1/2 tsp ground cumin
• Salt and black pepper to taste
• For the Whipped Feta:
• 4 oz (1/2 cup) block feta cheese, crumbled
• 2 tbsp plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp olive oil
• For the Pistachio Crunch:
• 1/4 cup shelled pistachios, roughly chopped
• 1 tsp sumac (optional, for color/tang)

Instructions

1. Preheat oven to 400°F (200°C). Prepare kohlrabi: Trim ends, peel the outer fibrous layer, and halve each bulb lengthwise. Using a spoon, carefully scoop out the core, leaving a 1/2-inch border to create a 'bowl.' Finely chop the scooped-out kohlrabi flesh.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add diced onion and chopped kohlrabi flesh; sauté until softened, about 5-7 minutes. Add minced garlic, cook for another minute until fragrant.
3. Stir in cooked lentils, cooked rice, za'atar, and cumin. Season with salt and pepper. Cook for 2-3 minutes, stirring, to heat through and meld flavors. Remove from heat and stir in fresh parsley and mint.
4. Evenly divide the lentil-rice mixture among the hollowed kohlrabi halves, mounding slightly. Place stuffed kohlrabi in a baking dish, drizzle lightly with olive oil, and cover tightly with foil.
5. Bake for 12-15 minutes, or until kohlrabi is tender-crisp. While baking, prepare the whipped feta: Combine crumbled feta, Greek yogurt, lemon juice, and olive oil in a small food processor or blender. Blend until smooth and creamy.
6. For the pistachio crunch, dry toast chopped pistachios in a small pan over medium heat for 2-3 minutes until fragrant. Remove from heat and toss with sumac, if using.
7. Once kohlrabi is tender, remove from oven. Uncover, and generously swirl the whipped feta over each stuffed kohlrabi half. Sprinkle with the sumac-pistachio crunch.
8. Serve immediately as a vibrant main course or a hearty side dish.

Chef's Note

For an even richer flavor, roast the scooped-out kohlrabi flesh with a pinch of olive oil and salt before adding to the filling. If you prefer a faster bake, you can par-boil the kohlrabi halves for 5-7 minutes before stuffing and baking.

Make-Ahead Tips

The lentil-rice filling can be prepared up to 2 days in advance and stored in the refrigerator. The whipped feta can also be made a day ahead. Assemble and bake just before serving. Leftovers store well in an airtight container for up to 3 days.

Substitutions

Kohlrabi: Can be substituted with bell peppers, zucchini, or small pumpkins/acorn squash. Adjust baking time accordingly.,Lentils/Rice: Use quinoa, bulgur, or even crumbled cauliflower rice for a lower carb option.,Feta: Use goat cheese or dairy-free cream cheese for a different flavor profile.,Pistachios: Walnuts, almonds, or toasted pine nuts work well for crunch.,Za'atar: A blend of dried oregano, thyme, and sesame seeds can be used.