Best 9 Couscous And Feta Stuffed Peppers Recipes

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**Couscous and Feta Stuffed Peppers: A Delightful Mediterranean Treat**

If you're looking for a vibrant and flavorful dish that's perfect for a summer meal, look no further than couscous and feta stuffed peppers. This Mediterranean-inspired dish combines the nutty flavor of couscous, the tanginess of feta cheese, and the sweetness of roasted bell peppers to create a symphony of flavors that will tantalize your taste buds. With a variety of recipes available, you can customize this dish to suit your preferences, whether you prefer a vegetarian option or a hearty meat-based filling. Get ready to embark on a culinary journey as we explore the diverse and delicious world of couscous and feta stuffed peppers.

Check out the recipes below so you can choose the best recipe for yourself!

HEALTHY VEGETABLE AND COUSCOUS STUFFED PEPPERS



Healthy Vegetable and Couscous Stuffed Peppers image

This dish looks particularly vibrant when you use a combination of sweet yellow, red and orange bell peppers. Pick the largest ones you can find, with the flattest, most stable bottoms so they remain standing once they're stuffed and baked in the tomato sauce. These peppers are delicious hot out of the oven or served Mediterranean-style at room temperature.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 13

6 large red, yellow or orange bell peppers (or a combination), stable-bottomed enough to stand upright
Two 28-ounce cans fire-roasted tomatoes
1 cup Israeli couscous
1 tablespoon chopped fresh oregano (about 3 sprigs) or 2 teaspoons dried
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium zucchini, finely chopped
6 cloves garlic, minced
3 cups loosely packed baby spinach
1/4 teaspoon red chile flakes, optional
One 7-ounce block feta cheese, drained and crumbled
1/2 cup chopped fresh basil (about 12 large leaves)

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut off the very tops of the peppers. Remove and discard the ribs and seeds and set the peppers aside.
  • Drain the tomatoes in a colander set over a medium bowl. Reserve the juice and set the tomatoes aside over a plate to catch any residual juices. Stir the couscous, oregano, 1 teaspoon salt and 1/2 teaspoon black pepper into the tomato juice and set aside while preparing the filling.
  • Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the onion, zucchini, half the garlic and 1/2 teaspoon salt and cook, stirring frequently, until the vegetables are softened and just beginning to brown, about 3 minutes. Increase the heat to high, stir in the couscous mixture and simmer rapidly, stirring frequently, until the couscous is just al dente and the liquid is beginning to thicken, about 5 minutes. Stir in the spinach and cook, adjusting the heat if necessary, until the leaves are bright green and just beginning to wilt, about 30 seconds. Set the filling aside to cool slightly.
  • To make the sauce, combine the remaining garlic and olive oil in a Dutch oven, add the chile flakes if using and stir to combine. Place the pot over medium-high heat and cook, stirring occasionally at first then more frequently as the oil starts to sizzle to prevent the garlic from burning, until the garlic starts to stick to the edge of the spoon and is just beginning to turn a very pale straw color, 2 to 3 minutes. Stir in the reserved drained tomatoes plus any accumulated juices, 1 cup water, 1/2 teaspoon salt and 1/2 teaspoon black pepper and cook, stirring frequently, until the mixture just begins to come together and thicken, about 3 minutes. Remove from the heat.
  • Fold the feta and basil into the couscous filling. Fill a pepper with about 3/4 cup of the filling, scooping it in loosely and shaking the pepper to level the filling rather than packing it down. Nestle the filled pepper in the sauce in the pot, then repeat with the remaining peppers, propping them up against each other and the sides of the pot for stability during baking.
  • Cover the pot and bake until the peppers are tender but not mushy and the sauce is bubbling, 45 to 60 minutes. Check after 45 minutes to see if the peppers are tender but not soft or they will be overcooked and mushy. Let rest for at least 15 minutes before serving. Serve hot, warm or at room temperature with a generous scoop of the tomato sauce.

MEDITERRANEAN COUSCOUS STUFFED PEPPERS



Mediterranean Couscous Stuffed Peppers image

Mediterranean stuffed peppers with couscous are easy to make, healthy, and packed with fresh Greek flavors.

Provided by Ann Otis

Categories     Main Dish

Time 1h10m

Number Of Ingredients 16

4 bell peppers (seeded and halved lengthwise)
3/4 cup vegetable broth
3/4 cup uncooked couscous
1/4 teaspoon kosher salt
1/4 teaspoon ground turmeric
1 tablespoon olive oil
1/2 medium yellow onion (chopped)
2 large cloves garlic (minced)
1 small zucchini (diced)
2 teaspoons dried oregano
1 14- oz can black-eyed peas
2 cups chopped plum tomatoes (about 3-4 tomatoes)
1/4 cup fresh basil (chopped and loosely packed)
1 cup crumbled feta
salt and pepper to taste
fresh lemon juice and olive oil for drizzling

Steps:

  • Preheat the oven to 400 F. Grease a 9 x 13 inch baking pan with olive oil.
  • Cut the bell peppers in half lengthwise (from top to bottom). Remove the stems and seeds and place them cut-side up in the baking dish.
  • Bring the broth to a boil in a medium sauce pan. Remove the pan from the heat and stir in the couscous, salt, and turmeric. Cover with a lid and set aside for 10 minutes or until the water is fully absorbed. Remove the lid to cool.
  • Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until tender, about 3-4 minutes. Add the zucchini, garlic, and oregano and cook an additional 3-4 minutes., until softened and fragrant.
  • Stir in the black-eyed peas and tomatoes and cook another 2-3 minutes.
  • Fold in the couscous, feta and basil. Taste and add salt and pepper to taste.
  • Fill the pepper halves with the couscous mixture and cover the baking dish tightly with foil.
  • Bake in the preheated oven for 30-40 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the filling is golden.
  • Sprinkle with extra feta and fresh basil before serving if desired.

Nutrition Facts : Calories 454 kcal, Carbohydrate 65 g, Protein 21 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 763 mg, Fiber 14 g, Sugar 15 g, ServingSize 1 serving

COUSCOUS-STUFFED PEPPERS WITH BASIL SAUCE



Couscous-Stuffed Peppers with Basil Sauce image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 22

1 cup low-sodium chicken broth
2 teaspoons ground cumin
3/4 cup couscous
1 cup canned garbanzo beans, rinsed and drained
1/4 cup dried currants
1 packed cup chopped baby spinach leaves
1/2 cup (4 ounces) crumbled feta cheese
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 medium red bell peppers
1 medium yellow bell pepper
1 medium orange bell pepper
Hot water, as needed
1 packed cup fresh basil leaves
1/2 cup (about 4 ounces) creme fraiche
3 tablespoons extra-virgin olive oil
1 tablespoon water
1 garlic clove, coarsely chopped
2 teaspoons fresh lemon juice
1/4 teaspoon sugar
1/4 teaspoon salt, plus extra, as needed
1/4 teaspoon freshly ground black pepper, plus extra, as needed

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  • Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.
  • Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks
  • Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.
  • Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

MEDITERRANEAN STUFFED PEPPERS WITH COUSCOUS AND FETA



Mediterranean Stuffed Peppers with Couscous and Feta image

With Mediterranean ingredients like savory feta, fluffy couscous, smoky harissa paste, and cooked lentils, these stuffed peppers are a hearty, satisfying vegetarian main dish. Be sure to taste and season the filling before adding it to the stuffed peppers. You may need to add some more salt and / or pepper depending on how much seasoning is in the lentils. To adjust the servings in this recipe, click on the number next to servings.

Provided by Jess Smith via Inquiring Chef

Categories     Main

Time 50m

Number Of Ingredients 11

4 Red Bell Peppers
1 cup Cooked Couscous ((cook this according to package directions))
1 1/2 cups Cooked Lentils ((see note))
3 Tablespoons Harissa Paste ((see note; substitute salsa))
1 teaspoon Smoked Paprika ((substitute regular paprika))
1 Tomato, diced
2 cloves Garlic, chopped
4 ounces Feta Cheese, crumbled
1 teaspoon Fresh Lemon Juice
Fresh Parsley, for topping ((optional))
Plain or Greek Yogurt, for serving

Steps:

  • Preheat oven to 400°F / 200°C.
  • Cut the stems and tops off the bell peppers. Scoop out and discard the seeds and membranes. Arrange the bell peppers upright in a baking dish and sprinkle with some salt.
  • Bake peppers until they are starting to turn tender, 15 minutes. (The edges should start to brown slightly and tilt inward.)
  • While peppers start roasting, combine couscous, lentils, harissa, paprika, tomato, and garlic. Stir well. Gently fold in feta.
  • Taste filling and season it with some salt and / or pepper, if needed.
  • Fill peppers with couscous-lentil mixture.
  • Return filled peppers to oven and continue baking until filling is heated and peppers are soft, 15 to 25 minutes more (this will vary depending on the thickness of the bell peppers).
  • Squeeze lemon juice over finished peppers and top with fresh parsley.
  • Serve stuffed peppers warm with yogurt for topping.

Nutrition Facts : Calories 263 kcal, Carbohydrate 37 g, Protein 14 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 25 mg, Sodium 477 mg, Fiber 10 g, Sugar 10 g, UnsaturatedFat 2 g, ServingSize 1 serving

SLOW-COOKER GREEK STUFFED PEPPERS



Slow-Cooker Greek Stuffed Peppers image

These vegetarian wonders are fast to prep and come out tender and tasty.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 4h15m

Number Of Ingredients 9

4 large bell peppers
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup crumbled feta (4 ounces)
1/2 cup couscous
4 scallions, white and green parts separated, thinly sliced
1 garlic clove, minced
1 teaspoon dried oregano
Coarse salt and freshly ground pepper
Lemon wedges, for serving

Steps:

  • Slice a very thin layer from the base of each bell pepper so they sit flat. Slice off tops just below stem. Discard stems; chop tops, and place in a medium bowl. Remove ribs and seeds from peppers.
  • Add beans, feta, couscous, scallion whites, garlic, and oregano to bowl. Season with salt and pepper and toss to combine. Stuff peppers with bean mixture; place upright in slow cooker. Cover; cook on high, 4 hours.
  • Sprinkle peppers with scallion greens; serve with lemon wedges.

COUSCOUS AND FETA STUFFED PEPPERS



Couscous and Feta Stuffed Peppers image

Make and share this Couscous and Feta Stuffed Peppers recipe from Food.com.

Provided by roxy_froggy25

Categories     < 30 Mins

Time 30m

Yield 4 stuffed bell peppers, 4 serving(s)

Number Of Ingredients 13

1 1/4 cups vegetable broth, fat free
2/3 cup couscous
4 large bell peppers, mixed colors
2 teaspoons olive oil
1/2 cup onion, chopped
6 ounces zucchini, quartered lengthwise then sliced across thinly
6 ounces yellow squash, quartered lengthwise then sliced across thinly
1/2 teaspoon fennel seed
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 cup cherry tomatoes, cut in half
15 ounces canned chick-peas, drained and rinsed
4 ounces feta cheese, crumbled

Steps:

  • Preheat oven to 350°F F.
  • Coat a small baking dish with cooking spray.
  • Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat.
  • Meanwhile, bring a large pot of water to a boil. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Boil trimmed peppers for 5 minutes, then drain them upside down.
  • Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened.
  • Remove from heat and stir in the tomatoes and chickpeas. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta.
  • Place peppers upright in the baking dish and fill them with couscous. Bake 15 minutes.
  • Serve immediately.

Nutrition Facts : Calories 407.6, Fat 10.7, SaturatedFat 5.1, Cholesterol 26.8, Sodium 993.6, Carbohydrate 63.8, Fiber 11.1, Sugar 8.2, Protein 16.6

COUSCOUS AND FETA STUFFED BELL PEPPERS



Couscous and Feta Stuffed Bell Peppers image

I originally got this recipie out of a shape magazine but I found the serving sizes far too large so I cut the peppers in half lengthwise and stuffed the halves instead of stuffing the whole pepper. I often sprinkle another cup of feta over the peppers just before they go in to bake.

Provided by Umberle

Categories     Peppers

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

vegetable oil cooking spray
1 1/4 cups vegetable broth
2/3 cup couscous
6 large bell peppers, mixed colors
2 teaspoons olive oil
1/2 cup chopped onion
6 ounces zucchini, quartered lengthwise then sliced across thinly
6 ounces yellow squash, quartered lengthwise then sliced across thinly
1 teaspoon fennel seed
1 teaspoon dried oregano
1 teaspoon salt
1 cup plum tomato, diced
15 ounces chickpeas, drained and rinsed
4 ounces crumbled feta cheese (about 1 cup)

Steps:

  • Pre-heat oven to 350°F Coat a 9x13 baking dish with cooking spray.
  • Bring a large pot of water to a boil. Cut the stems out of the bell peppers and cut them in half lengthwise. Scoop out all the seeds and membranes. Boil the prepared peppers for 5 minutes. Using a slotted spoon remove them from water and let them drain cut side down.
  • Bring the broth to boil in a saucepan and add the couscous. Cover the pan and remove it from the heat.
  • Heat the oil in a large nonstick skillet. Cook the onion, zucchini, yellow squash, fennel seeds, oregano, and salt for about 5 minutes or until the vegetables start to soften.
  • Remove skillet from heat and add the tomatoes and chickpeas. Fluff the couscous with a fork and add it to the skillet, mixing it with the vegetables. Stir in the crumbled feta.
  • Arrange the peppers in the baking dish cut sides up (like little boats)and fill them with the couscous/vegetable mixture. (The filling will be heaping unless your peppers are very large.).
  • Bake 15 minutes. Serve immediately.

Nutrition Facts : Calories 276, Fat 7.2, SaturatedFat 3.4, Cholesterol 17.8, Sodium 837, Carbohydrate 43.8, Fiber 8.2, Sugar 7, Protein 11.3

MEDITERRANEAN STUFFED PEPPERS



Mediterranean stuffed peppers image

Serve these vibrant stuffed peppers to veggie dinner party guests, then keep any leftovers for lunch the next day

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 7

1 large red and 1 large yellow pepper, halved and deseeded (leave stalks on)
85g couscous
25g pine nuts, toasted
handful black olives, roughly chopped
50g feta cheese, crumbled
50g semi-dried tomato snipped, or handful cherry tomatoes, quartered
2 tbsp shredded basil

Steps:

  • Heat oven to 200C/180C fan/gas 6. Pop the peppers on a plate and microwave on Medium for 5 mins, until almost soft. Place on a baking tray, cut-side up.
  • Meanwhile, place the couscous in a bowl and cover with 125ml boiling water. Stir, cover the bowl and leave to stand for 10 mins. Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, feta, tomatoes and basil. Pile the couscous stuffing into the pepper halves and bake for 10 mins.

Nutrition Facts : Calories 321 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 1.4 milligram of sodium

COUSCOUS AND FETA STUFFED PEPPERS



Couscous and Feta Stuffed Peppers image

Categories     Cheese     Pepper     Vegetable     Bake     Low Fat     Stuffing/Dressing     Feta     Bell Pepper     Fall     Healthy     Couscous     Self

Yield Makes 4 servings

Number Of Ingredients 14

Vegetable-oil cooking spray
1 1/4 cups fat-free chicken or vegetable broth
2/3 cup couscous
4 large bell peppers, mixed colors
2 tsp olive oil
1/2 cup chopped onion
6 oz zucchini, quartered lengthwise then sliced across thinly
6 oz yellow squash, quartered lengthwise then sliced across thinly
1/2 tsp fennel seeds
1/2 tsp dried oregano
1/2 tsp salt
1 cup cherry tomatoes, cut in half
15 oz canned chickpeas, drained and rinsed
4 oz crumbled feta cheese (about 1 cup)

Steps:

  • Preheat oven to 350°F F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Meanwhile, bring a large pot of water to a boil. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Boil trimmed peppers for 5 minutes, then drain them upside down. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes and chickpeas. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Place peppers upright in the baking dish and fill them with couscous. Bake 15 minutes. Serve immediately.

Tips for Making Couscous and Feta Stuffed Peppers:

  • Use fresh, ripe bell peppers. This will ensure that the peppers are flavorful and have a slightly sweet taste.
  • Cook the couscous according to the package directions. Be sure to fluff the couscous with a fork before using.
  • Use a variety of vegetables in the stuffing. This will add flavor, color, and texture to the dish.
  • Season the stuffing to taste. Use a combination of herbs, spices, and salt and pepper.
  • Stuff the peppers tightly. This will help to keep the stuffing from falling out while the peppers are baking.
  • Bake the peppers until they are tender and the stuffing is cooked through. The peppers should be slightly browned on top.
  • Serve the peppers warm. They can be topped with additional feta cheese, yogurt, or a fresh herb sauce.

Conclusion:

Couscous and feta stuffed peppers are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are packed with flavor and nutrients, and they are sure to be a hit with the whole family. This recipe is also a great way to use up leftover couscous. So next time you have some leftover couscous, try making these stuffed peppers. You won't be disappointed!

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