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Mediterranean Stuffed Bell Peppers with Herbed Couscous

Mediterranean Stuffed Bell Peppers with Herbed Couscous

Dinner
Prep Time
20min
Cook Time
40min
Servings
4
Calories
425
Chef's Note

For a time-saving tip, you can prepare the couscous filling up to a day in advance and store it in the refrigerator. This allows the flavors to meld together beautifully. If you're really pressed for time, you can also partially pre-cook the bell peppers in the microwave for 2-3 minutes before stuffing them, which will reduce the final baking time by about 10 minutes.

Tags
vegetarian
Mediterranean
stuffed peppers
couscous
weeknight
dinner
healthy
chickpeas
feta
herbs
Ingredients

  • 4 large bell peppers

  • 1 cup couscous

  • 1.25 cups vegetable broth

  • 3 tablespoons olive oil

  • 1 medium red onion

  • 3 cloves garlic

  • 1 medium zucchini

  • 1 cup cherry tomatoes

  • 1/3 cup kalamata olives

  • 1 can (15 oz) chickpeas

  • 1/4 cup fresh parsley

  • 2 tablespoons fresh mint

  • 1 tablespoon fresh dill

  • 1 medium lemon

  • 3/4 cup feta cheese

  • 1/4 cup pine nuts

  • 1 teaspoon ground cumin

  • 1/2 teaspoon paprika

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Instructions
  • 1

    Preheat the oven to 375°F (190°C).

  • 2

    Cut the tops off 4 large bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and drizzle with 1 tablespoon of olive oil. Season with a pinch of salt and pepper.

  • 3

    In a medium saucepan, bring 1.25 cups of vegetable broth to a boil. Add 1 cup of couscous, stir, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.

  • 4

    Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced red onion and cook for 3-4 minutes until softened.

  • 5

    Add 3 minced garlic cloves and cook for 30 seconds until fragrant.

  • 6

    Add the diced zucchini and cook for 3-4 minutes until slightly tender.

  • 7

    Add 1 cup of halved cherry tomatoes, 1/3 cup of pitted and chopped kalamata olives, and 1 can of drained and rinsed chickpeas. Cook for 2-3 minutes.

  • 8

    Stir in 1 teaspoon of ground cumin, 1/2 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 1 minute to toast the spices.

  • 9

    Remove from heat and stir in the fluffed couscous, 3 tablespoons of chopped fresh parsley, 2 tablespoons of chopped fresh mint, 1 tablespoon of chopped fresh dill, the zest of 1 lemon, and 2 tablespoons of lemon juice.

  • 10

    Gently fold in 1/2 cup of crumbled feta cheese and 3 tablespoons of pine nuts, reserving some of each for topping.

  • 11

    Spoon the couscous mixture into the prepared bell peppers, packing it in gently.

  • 12

    Top each pepper with the remaining feta cheese and pine nuts.

  • 13

    Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the tops are golden.

  • 14

    Garnish with the remaining fresh herbs and serve warm with lemon wedges on the side.

Nutrition Information (per serving)
425
Calories
15g
Protein
48g
Carbs
22g
Fat
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