Mediterranean Stuffed Peppers (Printable)

Bell peppers filled with a fragrant couscous and vegetable mixture, topped with herbs and feta cheese.

# 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 feta cheese, crumbled

→ 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)

# Steps:

01 - Preheat oven to 375°F.
02 - Place couscous in a heatproof bowl. Bring vegetable broth to a boil, pour over couscous, cover and let stand for 5 minutes. Fluff with a fork.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and zucchini, sauté 4-5 minutes until softened. Add garlic and cook 1 minute.
04 - Stir in cherry tomatoes and cook 2-3 minutes until just softened. Remove from heat.
05 - Mix sautéed vegetables, couscous, parsley, mint (if using), oregano, and half the feta cheese in a large bowl. Season with salt and pepper.
06 - Drizzle inside of each bell pepper with olive oil and sprinkle with salt. Fill each pepper with couscous mixture, mounding slightly.
07 - Arrange stuffed peppers upright in a baking dish. Drizzle remaining olive oil over peppers. Cover with foil and bake 30 minutes.
08 - Remove foil, sprinkle remaining feta and pine nuts (if using) on top. Bake uncovered for an additional 10 minutes until peppers are tender and golden.
09 - Allow to cool a few minutes before serving. Garnish with extra herbs if desired.

# Expert Advice:

01 -
  • The peppers soften into tender sweetness while the filling stays bright and textured—a perfect balance that makes you feel like you've done something fancier than you actually have.
  • It's one of those meals that feels at home on a weeknight or a dinner party table, and leftovers taste even better the next day.
  • Everything comes together in about an hour, most of which is hands-off baking time.
02 -
  • Don't skip the 5-minute resting period for the couscous—rushing it results in gummy clumps that nobody wants.
  • The peppers will release water as they bake; don't panic at the sight of liquid in the bottom of the dish.
  • If your peppers are wobbling and won't stand upright, trim a thin slice off the bottom of each one—this is a lifesaver and nobody will notice.
03 -
  • Buy peppers that are already flattened on one side, which makes them sit stably in the baking dish without rolling around.
  • If you want to add olives or sun-dried tomatoes, chop them small and fold them into the filling right before stuffing—they're already intense and a little goes a long way.

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