These stuffed bell peppers hold a couscous and sautéed onion filling, with crumbled feta and fresh parsley added after baking. Vegetable broth seasons the couscous, while the peppers soften in the oven.
Choose peppers of similar size so they bake evenly, and arrange them upright in a dish that supports them. Spoon the filling in gently rather than packing it tightly. Check the pepper walls for tenderness before serving, since larger or thicker peppers may take longer. This recipe makes four portions, with one stuffed pepper per person, served as a vegetable side.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Stuffed Bell Peppers with Couscous
Bell peppers filled with couscous cooked in vegetable broth and sautéed onion, baked until tender, then topped with feta and fresh parsley.
Ingredients
Equipment
Mixing bowl
Oven Baking pans
Cooking Instructions
- Preheat oven to 375°F (190°C).
- Bring vegetable broth to a boil.
- Stir in couscous, cover, and remove from heat.
- Let sit for 5 minutes, then fluff with a fork.
- Heat the olive oil in the saucepan and cook the chopped onion until softened. Add the vegetable broth and bring to a boil. Stir in the instant couscous, cover, and remove from the heat. Leave for 5 minutes, or follow the package directions, then fluff with a fork. Taste and season with salt and black pepper.
- Fill each bell pepper with couscous mixture.
- Place peppers in a baking dish.
- Bake for 25-30 minutes until peppers are tender.
- Top with crumbled feta and fresh parsley before serving.
Nutrition
Notes
• Choose bell peppers of similar size with bases that stand reasonably upright.
• Remove the tops, seeds, and inner membranes while keeping the pepper walls and bases intact.
• Use instant couscous and follow its package guidance for liquid quantity and standing time.
• Fluff the filling before spooning it into the peppers. Avoid packing it tightly or piling it above the rims.
• Arrange the peppers upright in a baking dish that supports them. Check the pepper walls for tenderness before removing them from the oven.
• Add the feta and parsley after baking, as directed. Taste the filling before adding salt because the broth and cheese contribute seasoning.