Print
Description
These Mediterranean Couscous Stuffed Peppers with Feta are a vibrant and flavorful dish. They are packed with healthy ingredients and perfect for a weeknight meal or entertaining.
Ingredients
Scale
- 4 bell peppers (various colors), halved and seeded
- 1 cup couscous, cooked according to package directions
- 1/2 cup crumbled feta cheese
- 1/4 cup Kalamata olives, pitted and chopped
- 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 cup red onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the cooked couscous, feta cheese, Kalamata olives, sun-dried tomatoes, red onion, garlic, parsley, mint, olive oil, and lemon juice. Season with salt and pepper to taste.
- Stuff each bell pepper half with the couscous mixture.
- Place the stuffed peppers in a baking dish.
- Bake for 30-35 minutes, or until the peppers are tender and the filling is heated through.
- Let cool slightly before serving.
Notes
- You can use any color of bell peppers you like.
- For a spicier dish, add a pinch of red pepper flakes to the couscous mixture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 350
- Sugar: 8g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg