Mediterranean Stuffed Peppers Couscous (Printable)
Bell peppers filled with couscous, herbs, vegetables, and feta, baked until golden and tender.
# What You Need:
→ 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 the oven to 375°F (190°C) to heat.
02 - Place the couscous in a heatproof bowl. Bring vegetable broth to a boil, pour over couscous, cover, and let it sit for 5 minutes. Fluff with a fork.
03 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chopped onion and diced zucchini, sauté for 4 to 5 minutes until softened. Add minced garlic and cook for 1 minute.
04 - Stir in quartered 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, chopped parsley, mint (if using), dried oregano, and half of the crumbled feta. Season with salt and pepper to taste.
06 - Drizzle the inside of each bell pepper with olive oil and sprinkle with salt. Fill each pepper with the couscous mixture, mounding slightly at the top.
07 - Arrange the stuffed peppers upright in a baking dish. Drizzle with remaining olive oil, cover the dish with aluminum foil, and bake for 30 minutes.
08 - Remove the foil, sprinkle remaining feta cheese and pine nuts (if using) on top. Bake uncovered for an additional 10 minutes until peppers are tender and tops are golden.
09 - Allow the peppers to cool for a few minutes before serving. Garnish with extra fresh herbs if desired.
# Expert Tips:
01 -
- It looks restaurant-worthy but actually comes together faster than ordering takeout.
- Each pepper is a complete meal—vegetarian protein, grains, and vegetables all in one beautiful package.
- The crispy feta on top is the kind of detail that makes people think you spent hours in the kitchen.
02 -
- Don't skip the step of cooling the couscous slightly before mixing—hot grains will continue absorbing liquid and your filling can become dense and gluey.
- If your peppers keep tipping over, slice a tiny sliver off the bottom to create a flat surface, or nestle them between each other in the baking dish for stability.
03 -
- Cut the peppers carefully straight down from the top rather than slicing them in half—whole upright peppers look stunning and hold the filling better.
- Make the filling ahead and refrigerate it; you can stuff and bake the peppers whenever you're ready, which turns this into an easy entertaining dish.