Stuffed Roasted Bell Peppers with Herbed Couscous and Feta
These tender roasted bell peppers are stuffed with lemony couscous, fresh herbs, briny olives, and crumbled feta — a colorful, make-ahead-friendly dish perfect for lunch, dinner, or a mezze platter. This vegetarian Mediterranean classic is bursting with flavor, fiber, and freshness.
⏱️ Time:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 (makes 4 stuffed peppers)
Ingredients:
For the Peppers:
4 large bell peppers (red, yellow, or orange), tops sliced off and seeds removed
2 tbsp olive oil
Salt & pepper, to taste
For the Couscous Filling:
1 cup couscous
1 cup boiling water or vegetable broth
1 tbsp olive oil
1/2 tsp salt
1/2 cup crumbled feta cheese
1/4 cup kalamata olives, chopped
1/4 cup sun-dried tomatoes, chopped
1/4 cup finely chopped parsley
2 tbsp chopped fresh mint
Zest and juice of 1 lemon
1 small garlic clove, minced
1/4 tsp ground cumin (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Roast the peppers:
Brush the peppers with olive oil and season with salt and pepper.
Place upright in a baking dish and roast for 15 minutes while preparing the filling.
3. Prepare the couscous:
Place couscous in a bowl with salt and olive oil. Pour boiling water or broth over, cover, and let sit for 5 minutes. Fluff with a fork.
4. Mix the filling:
Stir in feta, olives, sun-dried tomatoes, parsley, mint, lemon zest and juice, garlic, and cumin into the fluffed couscous.
5. Stuff the peppers:
Carefully fill each roasted pepper with couscous mixture. Return to oven for 10–15 minutes until heated through and slightly golden on top.
6. Serve:
Drizzle with olive oil or extra lemon juice, and garnish with more herbs or feta if desired.
Notes & Tips:
Add protein: Stir in chickpeas or shredded chicken for a heartier meal.
Couscous alternatives: Try quinoa, freekeh, or bulgur for more fiber.
Make ahead: These taste great the next day — refrigerate and reheat gently.
❓ Frequently asked questions FAQ:
Q: Can I eat them cold?
A: Yes! These are delicious warm, room temperature, or cold — perfect for lunchboxes or picnics.
Q: Are they vegan?
A: To make them vegan, skip the feta or use a plant-based alternative.
Q: Can I freeze them?
A: Yes — wrap individually and freeze up to 1 month. Reheat in oven.
Q: What’s best to serve with them?
A: A side of Greek yogurt with dill, or a simple cucumber salad.
️ Nutritional Information
Calories: 260 kcal
Protein: 8 g
Fat: 12 g
Carbohydrates: 30 g
Fiber: 5 g
Sugar: 5 g
Sodium: ~410 mg