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Couscous and Feta Stuffed Peppers

When red peppers are on sale at the grocery store, snatch up four good looking ones (ones that will stand upright) and give this recipe a try. Making stuffed peppers was a first for us; we’ve neither made the dish before nor have eaten it much. Initially, I was looking for a recipe that just called for stuffing the peppers with cheese, like goat cheese or feta, but this one from Epicurious stood out.

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Instead of feta, we actually used some shredded Italian cheese mix that we had left over from making pizza. It turned out great. Instead of using cherry tomatoes, we used half of a 14.5 ounce can of fire-roasted diced tomatoes. That worked out great, too. We also skipped the fennel seeds. Finally, it seemed easier to make the full box of couscous using 2 cups of broth, and just saving the left over couscous.

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Couscous and Feta Stuff Peppers

Ingredients:

  • Vegetable-oil cooking spray
  • 1 1/4 cups low sodium chicken or vegetable broth
  • 2/3 cup couscous
  • 4 large bell peppers, mixed colors
  • 2 tsp olive oil
  • 1/2 cup chopped onion
  • 6 oz zucchini, quartered lengthwise then sliced across thinly
  • 6 oz yellow squash, quartered lengthwise then sliced across thinly
  • 1/2 tsp fennel seeds
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1 cup cherry tomatoes, cut in half
  • 15 oz canned chickpeas, drained and rinsed
  • 4 oz crumbled feta cheese (about 1 cup)

Directions:

  1. Preheat oven to 350 degrees. Coat a small baking dish with cooking spray.
  2. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat.
  3. Bring a large pot of water to a boil. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Boil trimmed peppers for 5 minutes, then drain them upside down.
  4. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes and chickpeas. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta.
  5. Place peppers upright in the baking dish and fill them with couscous.
  6. Bake 15 minutes. Serve immediately.

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4 thoughts on “Couscous and Feta Stuffed Peppers

  1. Tried this out today and OMG it was amazing!!! I just came across this webpage at random and it is by FAR the best stuffed peppers Ive ever made. I cant cook well so I was a little nervous but it turned out perfect! Also it’s super filling. Anyway to get nutritional information on this meal?

  2. I love couscous and feta. The idea of putting them in peppers is great. I will also use this stuffing recieps to stuff other veggie and meats.

  3. I had a bounty of red, yellow and green peppers from the garden this year. I have been searching for recipes to use them all in. This sounds and looks heavenly.

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