Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve bell peppers lengthwise; remove stem and core. Trim and thinly slice scallions, separating whites from greens. Roughly chop apricots. In a small bowl, combine sour cream, 1/4 tsp Tunisian Spice (1/2 tsp for 4 servings), and salt. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency.

In a small pot, combine rice, apricots, 3/4 cup water (11/2 cups for 4 servings), half the remaining Tunisian Spice (you’ll use the rest later), and a large pinch of salt. Bring to a boil over medium-high heat, then cover and reduce heat to low. Simmer until tender, 15-18 minutes. Turn off heat; keep covered until ready to serve.

While rice cooks, place bell pepper halves on a baking sheet and drizzle each with olive oil; rub to coat. Season generously with salt and pepper, then arrange cut sides up. Roast on middle rack until slightly softened, 15-17 minutes (we’ll stuff them then). Remove from oven to cool slightly.

Meanwhile, drain and rinse chickpeas, then pat as dry as possible with paper towels. Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add chickpeas, scallion whites, remaining Tunisian Spice, and a large pinch of salt. Cook, stirring occasionally, until chickpeas begin to brown, 3-4 minutes. (TIP: It’s natural for chickpeas to pop a bit.) Turn off heat.

Fluff rice with a fork. Stir into pan with chickpeas along with 3/4 of the feta and 2 TBSP butter (3 TBSP for 4 servings). Season generously with salt. Stuff each bell pepper half with as much filling as will fit. Return baking sheet to oven and roast until peppers are tender, 5-7 minutes. Cover pan with remaining filling to keep warm.

Divide remaining filling between plates; top with stuffed peppers. Drizzle with spiced crema and sprinkle with scallion greens and remaining feta.