Couscous Stuffed Bell Peppers for the Barbecue Vegetarian
Elevate your vegetarian barbecue game with these vibrant Couscous Stuffed Bell Peppers, a flavorful and wholesome recipe that’s perfect for summer gatherings. Sweet yellow and red bell peppers are generously filled with a Mediterranean-inspired couscous mixture, featuring sautéed zucchini, juicy cherry tomatoes, and crumbly feta cheese, all seasoned with smoked paprika and a pop of fresh lemon juice. The peppers are brushed with olive oil and grilled to perfection, delivering a smoky, slightly charred finish that pairs beautifully with their tender texture. This dish is ideal as a colorful main course or hearty side, offering a vegetarian highlight that’s both nutritious and irresistibly satisfying. Easy to prepare and bursting with fresh, zesty flavors, these stuffed bell peppers will leave everyone at the table craving seconds.
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Recipe Information
Ingredients
- 4 whole Yellow or red bell peppers
- 1 cup Couscous
- 1 cup Water
- 2 tablespoons Olive oil
- 1 medium Zucchini, diced
- 1 cup Cherry tomatoes, halved
- 0.5 cup Red onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 cup Feta cheese, crumbled
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Preheat your barbecue grill to medium heat.
Slice the tops off the bell peppers and remove the seeds and membranes. Set aside the tops for later use.
Bring 1 cup of water to a boil in a small saucepan. Remove from heat, add the couscous, cover, and let sit for 5 minutes. Fluff with a fork and set aside.
In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the diced zucchini, red onion, and garlic for 3-4 minutes, until softened.
Add the halved cherry tomatoes to the skillet and cook for another 2 minutes. Remove skillet from heat.
In a large bowl, combine the cooked couscous, sautéed vegetables, crumbled feta, smoked paprika, salt, black pepper, chopped parsley, and lemon juice. Mix well.
Brush the outside of the bell peppers with the remaining 1 tablespoon of olive oil. Stuff each pepper with the couscous mixture, packing it gently. Place the reserved tops back onto the peppers as lids.
Place the stuffed bell peppers directly on the barbecue grill. Close the lid and cook for 20-25 minutes, turning occasionally, until the peppers are tender and slightly charred.
Carefully remove the peppers from the grill and allow them to cool for a few minutes before serving.
Serve warm as a main dish or side, garnished with additional parsley if desired.
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 418 mg | 18% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 10.6 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 118 mg | 9% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 721 mg | 15% | |
*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.
