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    You are in: Home / Recipes / Couscous and Feta Stuffed Bell Peppers Recipe
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    Couscous and Feta Stuffed Bell Peppers

    Couscous and Feta Stuffed Bell Peppers. Photo by Lalaloula

    1/1 Photo of Couscous and Feta Stuffed Bell Peppers

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    25 mins

    15 mins

    Umberle's Note:

    I originally got this recipie out of a shape magazine but I found the serving sizes far too large so I cut the peppers in half lengthwise and stuffed the halves instead of stuffing the whole pepper. I often sprinkle another cup of feta over the peppers just before they go in to bake.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pre-heat oven to 350°F Coat a 9x13 baking dish with cooking spray.
    2. 2
      Bring a large pot of water to a boil. Cut the stems out of the bell peppers and cut them in half lengthwise. Scoop out all the seeds and membranes. Boil the prepared peppers for 5 minutes. Using a slotted spoon remove them from water and let them drain cut side down.
    3. 3
      Bring the broth to boil in a saucepan and add the couscous. Cover the pan and remove it from the heat.
    4. 4
      Heat the oil in a large nonstick skillet. Cook the onion, zucchini, yellow squash, fennel seeds, oregano, and salt for about 5 minutes or until the vegetables start to soften.
    5. 5
      Remove skillet from heat and add the tomatoes and chickpeas. Fluff the couscous with a fork and add it to the skillet, mixing it with the vegetables. Stir in the crumbled feta.
    6. 6
      Arrange the peppers in the baking dish cut sides up (like little boats)and fill them with the couscous/vegetable mixture. (The filling will be heaping unless your peppers are very large.).
    7. 7
      Bake 15 minutes. Serve immediately.

    Ratings & Reviews:

    • on August 29, 2010

      55

      Excellent recipe! I halved it because I was stuffing baby bell and sweet Italian peppers. Also, I used what was in the kitchen, which meant goat cheese in place of feta, eggplant in place of squash/zucchini, and no fennel--but it was still delicious! I've been working on perfecting stuffed peppers and they always get dried out, but the tomatoes kept the whole dish nice and moist. Thank you so much--this is a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 30, 2010

      55

      Wow, was this ever yummy!!!! The peppers turned all soft and roasty in the oven and the filling was sooooo delicious! The feta, zucchini, chickpeas and tomatoes went so well together and the oregano was a lovely addition to their flavours. I liked the mediterranian touch of this dish a lot. Instead of couscous I used millet as I cant have wheat and it turned out lovely. What a great recipe you have here, Umberle! Thanks so much for sharing it with us! Made and reviewed for one of my babies during PAC March 2010.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 07, 2007

      45

      I made this recipe without the feta and topped with mozarella and the spicy cajun sauce from another stuffed pepper recipe. Oh yeah and used canned diced tomtatoes. I was very good and even satisfied the meat eaters. Also, the extra filling was great in a wrap.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Couscous and Feta Stuffed Bell Peppers

    Serving Size: 1 (288 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 275.9
     
    Calories from Fat 64
    23%
    Total Fat 7.2 g
    11%
    Saturated Fat 3.4 g
    17%
    Cholesterol 17.8 mg
    5%
    Sodium 836.9 mg
    34%
    Total Carbohydrate 43.7 g
    14%
    Dietary Fiber 8.1 g
    32%
    Sugars 6.9 g
    27%
    Protein 11.2 g
    22%

    The following items or measurements are not included:

    vegetable broth

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