Recipe by Bergy
This dish may be your main entrée served with Pita bread or other Mediterranean flat bread. If it is your main entrée, you may wish to allow two pepper halves per person depending on their appetite size. It is beautiful served as part of a buffet and lends itself well to a Brunch, Lunch or Dinner party. Prepare ahead for those busy days and pop it into the oven 45 minutes before your family dinner time. A side salad goes well with the peppers.
- 2 large bell peppers, your choice of color, cut in half lengthwise, seeds and membrane removed
- 2⁄3 cup water
- 1 tablespoon butter or 1 tablespoon margarine
- 1⁄2 cup couscous
- 3⁄4 cup fresh tomato, diced
- 1⁄2 cup onion, chopped
- 12 kalamata olives, pits removed, chopped
- 1⁄3 cup feta cheese, crumbled
- 1 1⁄2 tablespoons of fresh mint, chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon hot pepper flakes (optional)
- salt & pepper
- 2 tablespoons parmesan cheese, grated
Directions See How It's Made
- Preheat oven to 375°F.
- Bring the water to a boil, add the butter/margarine, stir to melt, stir in couscous, mix, cover and set aside for 5 minutes. After 5 minutes remove lid, stir to loosen the granules and allow it to cool before mixing it with the other ingredients.
- In a bowl combine all the ingredients except peppers and Parmesan cheese.
- Place the cut, cleaned peppers in a baking dish and fill the cavities with the stuffing.
- Cover with foil or a lid and place in preheated oven for 30 minutes, remove foil/lid, sprinkle with parmesan cheese.
- Return to oven for an additional 15 minutes.
- If not golden on top place under broiler for a minute or two but be careful that they don't burn.