Couscous and Feta Stuffed Bell Peppers
Brighten up your dinner table with these vibrant Couscous and Feta Stuffed Bell Peppers—a healthy, Mediterranean-inspired dish that's as visually stunning as it is delicious! Juicy bell peppers are filled with a fluffy couscous base flavored with garlic, sautéed cherry tomatoes, and a hint of red chili flakes for a subtle kick. The filling is elevated with creamy crumbled feta, fresh parsley, and a zesty splash of lemon juice, creating a harmonious blend of tangy, savory, and fresh flavors. Baked to tender perfection, these stuffed peppers offer a light yet satisfying meal that's perfect for weeknights or entertaining guests. Ready in under an hour, this dish is a must-try for fans of wholesome, vegetarian comfort food with a Mediterranean twist!
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Recipe Information
Ingredients
- 4 whole Bell peppers
- 1 cup Couscous
- 1 cup Water
- 2 tablespoons Olive oil
- 1 cup Feta cheese
- 1 cup Cherry tomatoes
- 2 cloves Garlic cloves
- 3 tablespoons Fresh parsley
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Red chili flakes
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. If necessary, slice a small amount off the bottom to help the peppers stand upright. Place them in a baking dish.
Bring 1 cup of water to a boil in a small pot. Remove from heat and stir in the couscous. Cover and let sit for 5 minutes, then fluff with a fork.
While the couscous is resting, heat 1 tablespoon of olive oil in a skillet over medium heat. Mince the garlic cloves and sauté for 1-2 minutes until fragrant.
Dice the cherry tomatoes and add them to the skillet with the garlic. Cook for 3-4 minutes until softened, then remove from heat.
In a large bowl, combine the cooked couscous, sautéed tomato mixture, crumbled feta cheese, chopped fresh parsley, lemon juice, remaining olive oil, salt, black pepper, and red chili flakes. Mix until evenly combined.
Stuff each bell pepper with the couscous mixture, pressing it down gently to fill all the gaps.
Cover the baking dish with foil and bake the stuffed peppers for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and slightly roasted on the edges.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional parsley or feta if desired.
Nutrition Facts
Calories |
979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 134 mg | 44% | |
| Sodium | 4559 mg | 198% | |
| Total Carbohydrate | 78.4 g | 29% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 21.1 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 858 mg | 66% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1757 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
