Mediterranean Stuffed Peppers Couscous

Last spring, I opened my fridge to find four lonely bell peppers and a bag of couscous I'd forgotten about. I was tired of the same old dinners, so I threw together this stuffed pepper idea on a whim. The smell of oregano and feta melting in the oven brought my neighbor knocking at the door. She stayed for dinner, and we've been swapping recipes ever since.

I made these for a potluck once, and they disappeared before the main course even hit the table. One friend said they reminded her of summers in Greece, even though I'd never been. That's when I realized food doesn't need a passport to carry memories. It just needs honest flavors and a little bit of warmth.

Ingredients

• Bell peppers: Choose firm, squat ones that stand upright easily, red and yellow are sweeter and roast beautifully, orange works just as well.
• Couscous: This tiny grain fluffs up in minutes and holds the filling together without getting mushy, use vegetable broth instead of water for deeper flavor.
• Red onion: It adds a slight sweetness and a pop of color, yellow onion works too if that's what you have on hand.
• Zucchini: Diced small, it melts into the filling and adds moisture without making things soggy.
• Cherry tomatoes: Quartered tomatoes burst with juice and brighten every bite, grape tomatoes work just as well.
• Garlic: Two cloves give a gentle warmth, mince them finely so they blend into the filling.
• Fresh parsley: It brings a grassy, clean note that balances the richness of the feta.
• Fresh mint: Optional but lovely, it adds a hint of coolness that feels very Mediterranean.
• Feta cheese: Crumbled feta turns creamy and tangy when baked, it's the soul of this dish.
• Extra virgin olive oil: Use good quality oil, it coats the vegetables and adds a fruity richness.
• Dried oregano: A teaspoon is all you need to bring that classic Mediterranean herb note.
• Pine nuts: They toast up golden and add a delicate crunch, but you can skip them if needed.

Instructions

Prep the Peppers:

Slice off the tops and scoop out the seeds and ribs, creating a clean cup. Stand them upright in your baking dish to check balance.

Fluff the Couscous:

Pour boiling broth over the couscous, cover the bowl tightly, and let it steam for 5 minutes. Fluff gently with a fork so it stays light and airy.

Sauté the Vegetables:

Heat olive oil in a skillet and cook the onion and zucchini until they soften and smell sweet. Stir in garlic for just a minute, then add the tomatoes until they start to collapse.

Mix the Filling:

Combine the cooked vegetables, fluffy couscous, herbs, oregano, and half the feta in a big bowl. Season with salt and pepper, tasting as you go.

Stuff and Drizzle:

Brush the inside of each pepper with olive oil and a pinch of salt, then pack them with the couscous mixture, mounding it slightly. Drizzle a little more oil over the tops.

Bake Covered:

Cover the dish with foil and bake at 375°F for 30 minutes so the peppers steam and soften. The kitchen will smell incredible.

Finish Uncovered:

Remove the foil, sprinkle on the remaining feta and pine nuts, then bake for 10 more minutes until the tops turn golden and the cheese melts.

Rest and Serve:

Let the peppers cool for a few minutes before plating. Garnish with extra parsley or mint if you have it.

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The first time I served these, my little niece asked if she could eat the whole pepper, skin and all. I told her that's the best part, and she beamed. Watching her take careful bites, savoring each layer, reminded me that good food doesn't need to be complicated. It just needs to taste like care.

How to Store and Reheat

Let the peppers cool completely, then cover the baking dish tightly with foil or transfer them to an airtight container. They keep in the fridge for up to three days. To reheat, pop them back in a 350°F oven for 15 minutes, covered, until warmed through. Microwaving works too, but the oven keeps the peppers from getting too soft.

Variations You Can Try

Swap the couscous for quinoa or bulgur if you want more texture, just cook it according to package directions first. Add chopped Kalamata olives or sun-dried tomatoes to the filling for a briny, tangy twist. If you're vegan, use crumbled tofu or a plant-based feta, and the dish still shines. You can even tuck in some cooked ground lamb or turkey if you want a heartier version.

Serving Suggestions and Pairings

These stuffed peppers are beautiful on their own, but they love company. Serve them with a simple arugula salad dressed in lemon and olive oil, or a side of creamy tzatziki for dipping. Warm pita bread and hummus round out the meal perfectly. I've also served them cold the next day as part of a mezze spread, and they held up wonderfully.

• Pair with a crisp white wine like Sauvignon Blanc or a light rosé.
• Add a drizzle of balsamic glaze over the top just before serving for a sweet, tangy finish.
• Serve alongside roasted chickpeas or a lentil soup for a cozy, filling dinner.

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Every time I pull these peppers out of the oven, I'm reminded that simple ingredients can create something truly special. I hope they bring as much color and comfort to your table as they have to mine.

Recipe Questions & Answers

→ What vegetables are used in the stuffing?

The stuffing includes red onion, zucchini, cherry tomatoes, fresh parsley, and optional fresh mint.

→ How is the couscous prepared for the filling?

The couscous is soaked in hot vegetable broth until fluffy, about 5 minutes, then fluffed with a fork before mixing.

→ Can I make this dish vegan?

Yes, by substituting the feta with a plant-based alternative or omitting the cheese entirely.

→ What is the purpose of pine nuts in the topping?

Pine nuts add a crunchy texture and nutty flavor, but they can be left out for nut allergies.

→ How long should the stuffed peppers be baked?

Cover and bake for 30 minutes, then bake uncovered for an additional 10 minutes until the peppers are tender and tops are golden.

→ Are any special tools needed?

A large skillet, heatproof bowl, baking dish, chef's knife, cutting board, and aluminum foil are recommended for preparation.