Print

Flavorful Mediterranean Stuffed Peppers Recipe with Couscous and Feta

Mediterranean stuffed peppers - featured image
Print Recipe

These Mediterranean stuffed peppers are filled with a savory mix of fluffy couscous and tangy feta, roasted to perfection for a quick, easy, and satisfying dinner.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or orange)
  • 1 cup couscous (medium-grain like Israeli or pearl couscous recommended)
  • 1 1/4 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup Kalamata olives, pitted and chopped
  • 1 small red onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh mint, chopped (optional)
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh lemon juice from half a lemon

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and slice the tops off the bell peppers. Remove seeds and membranes. Set aside the tops for later use or chop them to include in the stuffing.
  3. Place the hollowed peppers upright in a baking dish. Drizzle with olive oil and sprinkle with salt. Roast for about 15 minutes until they start to soften but still hold their shape.
  4. Bring 1 1/4 cups vegetable broth to a boil in a medium saucepan. Stir in 1 cup couscous, cover tightly, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
  5. In a mixing bowl, combine the fluffed couscous, halved cherry tomatoes, chopped Kalamata olives, diced red onion, minced garlic, crumbled feta, fresh parsley, and mint. Add olive oil, dried oregano, lemon juice, salt, and pepper. Mix gently but thoroughly.
  6. Spoon the couscous mixture generously into each roasted pepper, packing lightly but not squashing.
  7. Return the stuffed peppers to the oven and bake for another 15-20 minutes at 400°F (200°C) until the tops look golden and the filling is heated through.
  8. Remove from oven, let cool slightly (about 5 minutes), then garnish with extra parsley or a drizzle of olive oil if desired.

Notes

Roasting the peppers before stuffing prevents sogginess and adds a smoky sweetness. Fluff couscous gently to avoid gluey texture. Let stuffed peppers rest 5-10 minutes after baking to meld flavors. Use pepper tops as lids to keep peppers upright during baking. For gluten-free, substitute couscous with quinoa or rice. For vegan, omit feta or use dairy-free cheese.

Nutrition

Keywords: stuffed peppers, Mediterranean, couscous, feta, easy dinner, vegetarian, healthy, roasted peppers

Find it online: https://tastypierecipes.com/flavorful-mediterranean-stuffed-peppers-recipe-with-couscous-and-feta-perfect-for-easy-dinner/