Mediterranean Stuffed Peppers Couscous (Printable version)

Bell peppers filled with a vibrant couscous and vegetable mixture topped with feta and pine nuts.

# List of ingredients:

→ Vegetables

01 - 4 large bell peppers (red, yellow, or orange), tops cut off, seeds removed
02 - 1 small red onion, finely chopped
03 - 1 small zucchini, diced
04 - 1 cup cherry tomatoes, quartered
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh mint, chopped (optional)

→ Grains

08 - 3/4 cup couscous
09 - 3/4 cup vegetable broth or water

→ Dairy

10 - 3/4 cup crumbled feta cheese

→ Pantry

11 - 2 tablespoons extra virgin olive oil
12 - 1 teaspoon dried oregano
13 - Salt and freshly ground black pepper, to taste
14 - 2 tablespoons pine nuts (optional, for topping)

# Directions:

01 - Set oven temperature to 375°F (190°C).
02 - Place couscous in a heatproof bowl. Bring vegetable broth to a boil, pour over couscous, cover, and let stand for 5 minutes. Fluff with a fork.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté onion and zucchini for 4 to 5 minutes until softened. Add garlic and cook for 1 minute.
04 - Stir in cherry tomatoes and cook for 2 to 3 minutes until just softened. Remove skillet from heat.
05 - In a large bowl, mix sautéed vegetables, couscous, parsley, mint (if using), oregano, and half of the feta cheese. Season with salt and black pepper to taste.
06 - Drizzle olive oil inside each bell pepper and sprinkle lightly with salt. Fill peppers with the couscous mixture, mounding slightly at the top.
07 - Arrange stuffed peppers upright in a baking dish. Drizzle remaining olive oil over them. Cover with foil and bake for 30 minutes.
08 - Remove foil, sprinkle remaining feta cheese and pine nuts on top if desired. Bake uncovered for an additional 10 minutes until peppers are tender and tops are golden.
09 - Allow peppers to rest for a few minutes before serving. Garnish with extra fresh herbs if desired.

# Expert Advice:

01 -
  • Those peppers turn sweet and tender while the filling stays fluffy and herbaceous—it's the kind of contrast that makes you go back for seconds.
  • It actually tastes better when you take your time with it, which somehow makes the whole cooking process feel less like a chore and more like self-care.
  • One of those rare dishes that looks impressive enough for guests but simple enough to make on a Tuesday night when you're cooking for just yourself.
02 -
  • Don't skip the rest period after cooking—I once tried to serve them straight from the oven and they collapsed on the plate, though they tasted just as good.
  • The couscous will continue absorbing liquid as it sits in the bowl with the vegetables, so don't make the filling too wet or it'll be mushy by the time you bake it.
  • Peppers vary wildly in how quickly they cook depending on their size and thickness, so start checking at the 30-minute mark to avoid overcooking.
03 -
  • If your peppers are very large and tend to tip over, slice a tiny bit off the bottom to create a flat surface—it won't show when you serve them.
  • Make the filling ahead of time and refrigerate it, then stuff the peppers a few hours before baking for an easy dinner with less last-minute work.

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