Mediterranean Stuffed Peppers Couscous (Printable)

Colorful bell peppers filled with couscous, veggies, herbs, and feta baked until tender and golden.

# Ingredient List:

→ 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)

# Directions:

01 - Set oven temperature to 375°F.
02 - Place couscous in a heatproof bowl. Boil vegetable broth, 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; cook until softened, about 4–5 minutes. Add garlic and cook for 1 minute.
04 - Stir in cherry tomatoes and cook for 2–3 minutes until just softened. Remove skillet from heat.
05 - In a large bowl, mix sautéed vegetables, couscous, parsley, mint if using, oregano, and half the feta cheese. Season with salt and pepper.
06 - Drizzle inside of each bell pepper with a little olive oil and sprinkle with salt. Fill each pepper with the couscous mixture, mounding slightly.
07 - Arrange stuffed peppers upright in a baking dish. Drizzle with remaining olive oil. Cover with foil and bake for 30 minutes.
08 - Remove foil, sprinkle with remaining feta and pine nuts if using. Bake uncovered for 10 minutes until peppers are tender and tops are golden.
09 - Allow peppers to cool for a few minutes before serving. Garnish with extra herbs as desired.

# Expert Tips:

01 -
  • It looks impressive but comes together in under an hour, perfect for weeknight cooking that feels special.
  • The couscous soaks up all the flavors from the vegetables and herbs, giving you fluffy, savory bites in every forkful.
  • You can prep the filling ahead and stuff the peppers right before baking, making dinner almost effortless.
02 -
  • If your peppers tip over in the dish, slice a tiny bit off the bottom to flatten them, just don't cut through to the filling.
  • Don't skip covering the dish with foil for the first bake, it traps steam and ensures the peppers cook through without drying out.
  • Taste your filling before stuffing, it should be well seasoned because the peppers will dilute the flavor slightly as they release moisture.
03 -
  • Toast the pine nuts in a dry skillet for a minute before sprinkling them on top, it deepens their flavor and makes them extra fragrant.
  • If your couscous clumps together, drizzle a tiny bit of olive oil over it and fluff again with a fork, it separates beautifully.
  • Use a shallow baking dish so the peppers nestle snugly together, they support each other and cook more evenly.

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