Mediterranean Stuffed Bell Peppers with Herbed Couscous and Feta
Bright bell peppers are stuffed with fluffy herbed couscous, juicy cherry tomatoes, cucumbers, chickpeas, olives, and crumbled feta. Baked until tender and served with a drizzle of lemon-tahini dressing, this dish is healthy, vibrant, and so cute it could be served at a garden party!
⏱ Time:
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Ingredients
For the stuffed peppers:
4 large bell peppers (red, yellow, or orange – tops cut, seeds removed)
1 cup couscous
1 ¼ cups hot vegetable broth or water
1 tbsp olive oil
1 cup canned chickpeas (rinsed and drained)
¾ cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup Kalamata olives, sliced
¼ cup red onion, finely chopped
½ cup crumbled feta cheese
2 tbsp fresh parsley or mint, chopped
Salt and pepper, to taste
For lemon tahini dressing:
2 tbsp tahini
Juice of ½ lemon
1 tsp olive oil
1 small garlic clove, grated
2–3 tbsp water (to thin)
Salt to taste
Instructions:
1. Cook the Couscous:
In a bowl, combine couscous with hot broth, olive oil, and a pinch of salt.
Cover and let sit for 5–10 minutes, then fluff with a fork.
2. Make the Filling:
Mix couscous with chickpeas, tomatoes, cucumber, olives, onion, feta, and herbs.
Season with salt and pepper.
3. Stuff the Peppers:
Fill each bell pepper with the couscous mixture.
Place in a baking dish with a splash of water on the bottom.
Cover loosely with foil and bake at 375°F (190°C) for 20–25 minutes until peppers are tender.
4. Prepare the Dressing:
Whisk tahini, lemon juice, olive oil, garlic, salt, and enough water to create a creamy drizzle.
5. Serve:
Drizzle stuffed peppers with lemon tahini sauce and garnish with extra herbs and feta.
Tips:
- Use quinoa instead of couscous for gluten-free.
- Add diced avocado or pine nuts for richness.
- Serve with a side of Greek yogurt or tzatziki for extra creaminess.
❓ Frequently asked questions FAQ:
Q: Can I make this ahead?
Yes! Prep the filling and stuff the peppers a day in advance. Bake just before serving.
Q: Can I eat it cold?
Totally! These are great cold or at room temp – perfect for picnics or lunchboxes.
Nutritional Value
Calories: ~310
Protein: 10g
Carbs: 36g
Fat: 15g
Fiber: 6g