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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!

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Boo's Chef August 29, 2010

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.

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Lalaloula March 30, 2010

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.

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Umac November 07, 2007
Couscous and Feta Stuffed Bell Peppers