Mediterranean Stuffed Peppers Couscous

There's something about the smell of roasting peppers that makes a kitchen feel like a place where good things are about to happen. I discovered this recipe on a late summer afternoon when my farmer's market bag was overflowing with bell peppers in shades I didn't even know existed—crimson reds, golden yellows, vivid oranges. I needed something that would let them be the stars, not just supporting players. What emerged was this Mediterranean-inspired stuffed pepper, and it's been my go-to ever since.

I made these for a dinner party once when a friend mentioned she'd gone vegetarian, and I was nervous the peppers wouldn't feel substantial enough. But watching everyone reach for seconds, hearing the quiet contentment as they ate—that's when I realized this wasn't a compromise dish at all. It was complete on its own terms.

Ingredients

• Bell peppers (4 large, any color): Choose ones that stand upright naturally—they'll be less tippy in the oven and look more beautiful when served.
• Couscous (3/4 cup): This tiny pasta absorbs flavor like a sponge, which is exactly why it works so well here with all these bright Mediterranean elements.
• Red onion (1 small): Finely chopping it lets it soften and sweeten without overwhelming the delicate vegetables.
• Zucchini (1 small, diced): Cut it small so it's tender by the time you're ready to stuff.
• Cherry tomatoes (1 cup, quartered): They burst slightly and release their juice, which flavors everything around them.
• Garlic (2 cloves, minced): Add it after the onion and zucchini so it doesn't burn and turn bitter.
• Feta cheese (3/4 cup, crumbled): The tanginess is essential—it cuts through the richness and brings everything into balance.
• Fresh parsley and mint: These aren't decorative here; they're flavor anchors that taste bright and alive against the warm spices.
• Extra virgin olive oil (2 tablespoons): Use the good stuff you actually like to taste, because you'll notice it.
• Dried oregano (1 teaspoon): This is the whisper of Mediterranean that ties the whole thing together.
• Pine nuts (2 tablespoons, optional): They toast as the peppers finish baking and add a gentle crunch and richness.
• Vegetable broth (3/4 cup): If you only have water, use that—it works, but broth gives the couscous more depth.
• Salt and pepper: Taste as you go; you might need less salt if your broth is already seasoned.

Instructions

Get your oven ready and start the couscous:

Preheat to 375°F (190°C). Pour your couscous into a heatproof bowl, bring the broth to a boil, and pour it over the couscous in one swift motion. Cover it immediately with a lid or plate and let it sit undisturbed for 5 minutes—this is the magic that makes it fluffy. After 5 minutes, fluff it gently with a fork and set it aside.

Sauté your vegetables until they soften:

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the red onion and zucchini and let them cook for about 4–5 minutes, stirring occasionally, until they're soft and beginning to release their moisture. You'll notice the onion turning translucent and the zucchini becoming tender—that's when you know they're ready.

Add the garlic and tomatoes:

Stir in the minced garlic and cook for just 1 minute until fragrant. Then add the cherry tomatoes and let them cook for 2–3 minutes, just long enough for them to soften and release their juice.

Bring everything together:

Remove the skillet from heat. In a large bowl, combine the sautéed vegetables, fluffy couscous, fresh parsley, mint (if using), oregano, and half the feta. Taste it and adjust salt and pepper—remember that the feta adds its own saltiness, so go easy at first.

Oil and season your peppers:

Cut the tops off your peppers and scoop out the seeds and any white membranes inside. Give the inside of each one a light drizzle of olive oil and a small pinch of salt. This helps them cook evenly and prevents sticking.

Fill the peppers generously:

Spoon the couscous mixture into each pepper, mounding it slightly at the top. Don't pack it down—let it be light and fluffy inside the pepper.

Bake covered, then uncover to finish:

Place the stuffed peppers upright in a baking dish and drizzle the tops with a little more olive oil. Cover the dish loosely with foil and bake for 30 minutes. The peppers will begin to collapse slightly and soften. After 30 minutes, remove the foil, sprinkle the remaining feta and the pine nuts (if using) over the tops, and bake uncovered for another 10 minutes until the peppers are tender and the tops are golden.

Rest before serving:

Let them cool for a few minutes out of the oven. This gives them time to set slightly so they're easier to handle and the filling stays put when you serve them.

Save

I think what makes this dish special is that it tastes like summer even when you're eating it in the middle of winter, using peppers from the grocery store. There's something comforting about that—the way food can hold onto a season and share it with whoever's lucky enough to eat it.

Choosing Your Peppers

Any color of bell pepper works beautifully here, but they each bring their own personality. Red peppers are the sweetest and most tender, yellow ones are bright and mild, and orange peppers split the difference. Green peppers tend to taste more vegetal and won't soften as quickly, so I usually avoid them for this recipe. Pick peppers that are roughly the same size so they cook evenly, and choose ones with a flat bottom so they'll stand upright without rolling around in the baking dish.

Customizing the Filling

The beauty of this recipe is that it's forgiving and adaptable. If you have Kalamata olives on hand, chop a handful and stir them in—their briny flavor is instantly Mediterranean. Sun-dried tomatoes work wonderfully too, especially if you have them packed in oil. Some people add a handful of spinach or kale to sneak in extra greens, which I'm not against as long as you wilt it first and squeeze out the excess moisture. You can also swap the feta for another crumbly cheese like goat cheese or ricotta salata if that's what you have.

Serving Suggestions and Pairings

These peppers are substantial enough to stand alone as a main course, but they're also wonderful alongside a crisp green salad dressed with lemon vinaigrette. A bowl of tzatziki or a simple yogurt sauce on the side adds creaminess and cools things down. If you're serving them to guests, arrange them on a platter and let people admire them for a moment before diving in—they really are too pretty not to appreciate.

• Pair with a cold Greek salad, crisp cucumber, tomatoes, and that same oregano-lemon dressing.
• Drizzle with tzatziki or a garlicky yogurt sauce if you want something cooling and creamy.
• If you're feeding vegetarians specifically, make sure to mention the feta so anyone avoiding dairy knows they can ask for a version without.

Save

These peppers remind me that some of the most nourishing meals are the ones where everything on the plate has been considered and prepared with care. It's not complicated food, but it feels important.

Recipe FAQ

→ What vegetables are used in the stuffing?

The stuffing includes red onion, zucchini, cherry tomatoes, garlic, and fresh herbs like parsley and mint.

→ Can I make this dish vegan?

Yes, by substituting vegan feta or omitting cheese altogether, it suits a vegan diet while keeping its fresh flavors.

→ How is the couscous prepared for the filling?

Couscous is soaked in hot vegetable broth until fluffy, then combined with sautéed vegetables and seasoning before stuffing.

→ Are pine nuts necessary for the dish?

Pine nuts add a crunchy texture on top but are optional and can be left out for nut allergies or dietary preferences.

→ What is the best way to serve the stuffed peppers?

They can be served warm, garnished with extra herbs, and paired nicely with a crisp green salad or tzatziki sauce.