Mediterranean Stuffed Peppers with Couscous & Feta

justcallmelele
May 9
2 min read

Bring the vibrant flavors of the Mediterranean to your table with these colorful stuffed peppers, brimming with fluffy couscous, tangy feta cheese, and a medley of fresh herbs and vegetables. Perfect as a hearty vegetarian main or a flavorful side, this recipe is a delicious way to enjoy wholesome ingredients in every bite.

Ingredients You'll Need

4 large bell peppers, halved lengthwise and seeds removed
1 tablespoon olive oil
1 cup couscous
1¼ cups vegetable broth
½ can (about 7 oz) chickpeas, drained and rinsed
½ cup crumbled feta cheese
¼ cup kalamata olives, chopped
½ cup cherry tomatoes, halved
1 teaspoon dried oregano
Salt and black pepper to taste
Fresh parsley, chopped, for garnish
Lemon wedges, for serving

Preparing the Peppers

Preheat your oven to 375°F (190°C).
Place the bell pepper halves cut side up in a baking dish.
Drizzle with olive oil and season lightly with salt and pepper.
Roast in the oven for 15 minutes, until they just begin to soften.

Making the Couscous Filling

While the peppers roast, bring the vegetable broth to a boil in a medium saucepan.
Stir in the couscous, cover, and remove from heat.
Let sit for 5 minutes, then fluff with a fork.
Add the chickpeas, feta, olives, cherry tomatoes, and oregano to the couscous.
Season with salt and pepper and mix until well combined.

Stuffing and Baking

Remove the roasted peppers from the oven.
Spoon the couscous filling into each pepper half, pressing gently to fill evenly.
Return the stuffed peppers to the oven and bake for another 10–15 minutes, until heated through and slightly golden on top.