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    Home » Recipes

    Vegetable Couscous and Feta Stuffed Peppers

    Published: May 26, 2016 · Modified: Jun 16, 2022 by REALMEALDEAL ·

    pinterest image close up of 2 pepper halves stuffed with couscous and feta cheese topped with fresh mint

    Vegetable Couscous and Feta Stuffed Peppers are great as a lunch, starter or as a delicious side dish to chicken or fish. Ready in just 30 minutes, they are easy to put together and can be made in advance. Vegan option below.

    close up of red pepper halves stuffed with vegetable couscous and feta cheese.
    Jump to Recipe Print Recipe

    This is one of those recipes that is super simple but looks impressive. The saltiness of the feta cheese goes so well with the vegetable couscous and contrasts with the sweetness of the peppers.

    If you're looking for some side dishes to serve these feta stuffed peppers with, how about easy Bean Burgers, Pan-Fried Plaice, or as a side to Roasted Red Pepper Soup.

    Jump to:
    • Ingredients
    • Step by Step Instructions for Greek Stuffed Peppers
    • Substitutions
    • Vegan Feta Stuffed Peppers with Couscous
    • How to Serve
    • Sustainability
    • Storage
    • How to store Feta Cheese
    • 📖 Recipe
    • More Mediterranean Recipes

    Ingredients

    This is a budget-friendly recipe with just a few key ingredients. Feta cheese originates from Greece and these ingredients are typical of a greek summer or Mediterranean recipe.

    • Peppers - Use red, yellow, or orange peppers for this recipe as they have a nice sweet flavour. Green peppers have a more bitter taste and I wouldn't recommend those.
    • Couscous - I've used the smaller couscous rather than the giant couscous as it's easier to stuff the peppers with.
    • Feta Cheese - is a traditional greek cheese with a strong tangy salty flavour. It's traditionally made from the milk of sheep or goats.
    • Vegetables - red onion goes well with feta cheese and mint. Courgette (zucchini) is delicious fried and has a softer texture.

    See recipe card for quanties

    Step by Step Instructions for Greek Stuffed Peppers

    Roasted red peppers stuffed with couscous are so easy to make. If you want to skip boiling the peppers first, just stuff them raw and increase the baking time to around 30 minutes.

    red bell pepper halves in pan of water

    Preheat the oven to 180°C/350°F/gas mark 4. Place the peppers in a pan of boiling water and boil for 5 minutes, then remove and drain. This helps speed up the cooking time and means they don't need as long to bake in the oven.

    frying pan with diced courgette / zucchini and red onion

    Put the couscous in a bowl, add the hot vegetable stock, cover with a plate or a tight-fitting lid and leave to stand for 5 minutes.
    Meanwhile, heat the oil in a pan and gently fry the courgette (zucchini) and onion over a medium heat until soft.

    bowl of couscous with mediterranean vegetables diced feta cheese and fresh mint

    Fluff up the couscous with a fork. Stir in the lemon juice, 1 tablespoon of olive oil, courgettes, onions, feta cheese, and most of the chopped mint.

    red pepper halves stuffed with mediterranean vegetables and feta cheese in baking dish

    Place the pepper halves on a baking tray, spoon in the couscous mixture, and bake in the oven for 20 minutes.

    Hint: Chop the vegetables up small so you get a good variety in each pepper half. Couscous will keep in the fridge for 3 days, meaning you can make some in advance or use up any leftovers with a salad or as a side. Serve it with meatballs for a quick dinner.

    Substitutions

    • Couscous - Couscous works well for stuffing peppers as it's very easy to flavour but you could also use rice or cooked lentils.
    • Feta Cheese - you can substitute halloumi cheese which also has a strong salty flavour and cooks well or even a soft goat's cheese.
    • Vegetables - as well as courgette (zucchini) and red onion, you could also use aubergine (eggplant) or spring onions (green onions).
    • Herbs - I've used fresh mint as it goes well with the feta cheese. You could also use fresh basil. Dried herbs won't work in this recipe as you need fresh flavours.

    Vegan Feta Stuffed Peppers with Couscous

    It's very easy to make these greek stuffed bell peppers suitable for a vegan diet. Just substitute the Feta Cheese for a Feta Style nondairy cheese alternative, which is widely available. Alternatively, you can find a great recipe for making your own Vegan Feta Cheese at A Virtual Vegan.

    How to Serve

    As a main I would serve two whole bell peppers per person, so four pepper halves. For a side dish, just one or two pepper halves will be enough. Feta stuffed peppers go well with a nice green salad, some black or green olives, and fresh tomatoes. As a side, they are a great accompaniment to chicken or fish. Serve with some fresh mint and extra crumbled feta cheese sprinkled over the top.

    two red pepper halves stuffed with vegetable couscous and feta cheese on plate with lemon, mint and feta cheese to side

    Sustainability

    Eating vegetables in season from local sources can help to reduce our carbon footprint as well as support local farmers. Try to buy vegetables lose without any packaging if possible. Building in some meat-free days to our weekly diet is also a good way to keep our carbon footprint low. For more information on how this can help, visit my Eating Sustainably page.

    Storage

    You can make these baked peppers in advance and eat them hot or cold. Couscous stores well and can be kept in the fridge for up to 3 days. Use it up for lunch, with a BBQ, or as a side. It can also be frozen for up to 3 months.

    How to store Feta Cheese

    Chances are you will have some feta cheese leftover from this recipe. To help keep your feta fresher for longer, store it in an airtight container, cover with salted water, or brine, and keep in the refrigerator. This makes sure the cheese doesn't dry out and it should last for around 3 weeks.

    📖 Recipe

    two red pepper halves stuffed with vegetable couscous and feta cheese on plate with lemon, mint and feta cheese to side

    Vegetable Couscous and Feta Stuffed Peppers

    REALMEALDEAL
    Roasted Red Peppers stuffed with couscous, mediterranean vegetables and greek feta cheese are great as a main or as a delicious side dish to chicken or fish.
    5 from 3 votes
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    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Main Course
    Cuisine Greek, Mediterranean
    Servings (Adjustable) 4
    Calories 544 kcal

    Ingredients
     
     

    • 8 red peppers organic, halved, cored, seeds removed
    • 250 g couscous organic, fairtrade
    • 400 ml vegetable stock organic
    • 2 tablespoon olive oil organic, fairtrade
    • 2 courgettes organic, diced into 1cm cubes
    • 2 red onions organic, diced into 1cm cubes
    • 1 lemons organic, fairtrade, juice of
    • 200 g feta cheese organic, cut 1cm cubes
    • 10 g fresh mint organic, leaves chopped

    Instructions
     

    • Pre-heat the oven to 180°C/350°F/gas mark 4
    • Place the peppers in a pan of boiling water and boil for 5 minutes, then remove and drain.
      8 red peppers
    • Put the couscous in a bowl, add the hot vegetable stock, cover with a plate or a tight fitting lid and leave to stand for 5 minutes.
      250 g couscous, 400 ml vegetable stock
    • Meanwhile, heat the oil in a pan and fry the courgette and onion until soft.
      2 tablespoon olive oil, 2 courgettes, 2 red onions
    • Fluff up the couscous with a fork. Add the lemon juice, 1 tablespoons of olive oil, courgettes, onions, feta cheese and most of the chopped mint.
      1 lemons, 200 g feta cheese, 10 g fresh mint
    • Place the pepper halves on a baking tray, spoon in the couscous mixture and bake in the oven for 20 minutes.
    • Sprinkle with the remaining mint and serve with a green salad and the remaining couscous

    Notes

    The nutritional information shown is an estimate and is based on four pepper halves per person.

    Ingredients

    • Peppers - Use red, yellow, or orange peppers for this recipe as they have a nice sweet flavour. Green peppers have a more bitter taste and I wouldn't recommend those.
    • Couscous - I've used the smaller couscous rather than the giant couscous as it's easier to stuff the peppers with.
    • Feta Cheese - traditional greek cheese with a strong tangy salty flavour. It's traditionally made from the milk of sheep or goats.
    • Vegetables - red onion goes well with feta cheese and mint and courgette (zucchini) is delicious fried.

    Substitutions

    • Couscous - Couscous works well for stuffing peppers as it's very easy to flavour but you could also use rice or cooked lentils.
    • Feta Cheese - you can substitute halloumi cheese which also has a strong salty flavour and cooks well or even a soft goat's cheese.
    • Vegetables - as well as courgette (zucchini) and red onion, you could also use aubergine (eggplant) or spring onions (green onions).
    • Herbs - I've used fresh mint as it goes well with the feta cheese. You could also use fresh basil. Dried herbs won't work in this recipe as you need fresh flavours.

    Storage

    Couscous along with the peppers can be stored in the fridge for up to 3 days. You can make these stuffed peppers in advance. Couscous can also be frozen for up to 3 months.
     

    Nutrition per serving

    Calories: 544kcalCarbohydrates: 77gProtein: 20gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 45mgSodium: 995mgPotassium: 1025mgFiber: 11gSugar: 16gVitamin A: 8184IUVitamin C: 341mgCalcium: 320mgIron: 3mg

    The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.

    Average Carbon Emissions

    Author REALMEALDEAL
    Tried this recipe?Mention @realmealdealuk or tag #realmealdeal!

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