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Baked peppers stuffed with couscous, feta and olives
Bell pepper halves stuffed with couscous, feta, olives, cherry tomatoes and parsley, then baked until tender. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 30 min
- Total time
- 45 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Mediterranean
Peppers stuffed with couscous are a meatless take on stuffed peppers: pour hot broth over couscous, mix it with feta, olives, cherry tomatoes and parsley, then spoon it into pepper halves and bake until tender. Serve them for lunch or as a side dish with meat.
Ingredients
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Instructions
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Prepare the couscous
10 minPreheat the oven to 200 °C (400 °F). Pour the hot broth over the couscous, cover and let stand for 5 minutes. Fluff with a fork.
Make the filling
5 minStir two-thirds of the crumbled feta, the sliced olives, quartered tomatoes, parsley, 2 tbsp of the oil, oregano and black pepper into the couscous.
Stuff the peppers
5 minCut the peppers in half lengthwise through the stems and remove the seeds. Fill with the couscous mixture, sprinkle with the remaining feta and drizzle with the remaining oil.
Bake
30 minArrange the peppers in a baking dish, pour 50 ml of water into the bottom and bake for 25–30 minutes, until the peppers are tender and the feta starts to turn golden.
Tip: Do not salt the filling—the feta, olives and broth are salty enough. If the peppers will not sit flat, trim a thin strip off the bottom.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 401 kcal
- Protein
- 12 g
- Carbohydrates
- 42 g
- of which sugars
- 7.7 g
- Fat
- 21 g
- of which saturates
- 6.9 g
- Fiber
- 6.1 g
- Salt
- 2.1 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Papriky plnené kuskusom, fetou a olivami z rúry
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