Couscous and Feta-Stuffed Peppers

Couscous was the first thing I thought of when I thought about making salads for Anthenos’ Feta Summer Salad Month. Does anything go better with feta than couscous? I don’t think so. But instead of simply making a couscous salad topped with feta, I decided to put it in a pepper! Because aren’t salads always better when they’re in edible bowls? You know you’d rather have a taco salad in a tortilla shell bowl. Amiright? Also, Smitten Kitchen had this recipe on her blog and since I’ll cook anything she tells me to, I made it.

Couscous and Feta-Stuffed Peppers (serves 4)

  • 1 1/4 C fat-free chicken or vegetable broth
  • 2/3 C couscous
  • 4 extra-large bell peppers (any colors you like!)
  • 2 t olive oil
  • 1/2 C chopped onion
  • 6 oz. zucchini, quartered lengthwise and sliced across
  • 6 oz. yellow squash, quartered lengthwise and sliced across
  • 1/2 t fennel seeds
  • 1/2 t dried oregano
  • 1/2 t salt
  • 1 C cherry tomatoes, cut in half
  • 15 oz. canned chickpeas, drained and rinsed
  • 1 C crumbled Athenos feta cheese
  • 3 T tomato paste


I was dogsitting for the lovely Mitzi while I made this dish and let me tell you, it’s hard to cook in a kitchen you’re not used to. Not only for obvious reasons, but also because I just wasn’t used to the lighting and had a hard time adjusting my camera. Ugh. Let’s hope I can figure things out in my new apt. kitchen pretty quickly!

Anyway. Start by preheating your oven to 350 degrees and coating a baking dish with cooking spray. Then cut the stems and top half inch of the peppers off and scoop out the seeds and membranes. And put the peppers in the baking dish. Like so:


Now, boil your chicken or vegetable broth in a saucepan. Add the couscous, cover the pan, and then remove it from the heat.


Once your oven is heated, pop the baking dish with the peppers in and roast them for about 15 minutes, until they soften. Then take them out and set them aside.

Now, you can start chopping. I didn’t measure out all my veggies and basically just used a small onion, zucchini, and squash.


Heat the oil in a nonstick skillet and add the onion, zucchini, squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for about 5 minutes until vegetables soften.


Remove the mixture from the heat and add the tomatoes, tomato paste, and chickpeas. Stir it all together.


Add the couscous into the mixture, mixing it in. Stir in the Athenoa feta.


Now you’re ready to fill the peppers with the couscous mixture.



Bake the peppers for 15 minutes.


And they’re ready to eat! I loved that this meal was so absolutely filling without involving any meat. I ate the peppers for dinner two nights in a row… And I actually ended up with a lot of extra filling, so I had the couscous salad with feta for some meals as well.


But the best part of the meal? The company that came along with it. Which involved my beautiful “cousin” Mitzi. If only everyone was lucky enough to have such an incredibly loving, happy dog in their lives. Her cheerfulness is infectious!


Peppers stuffed with couscous and feta and a beautiful little pup? Life is wonderful 🙂


16 Responses to "Couscous and Feta-Stuffed Peppers"

  1. Laurie says:

    Ooh yum! I just started enjoying couscous.. and I LOVE stuffed peppers. What a great combo of flavors. 🙂 Thank you for visiting my blog and the sweet comment.. looking forward to visiting your blog! Ciao..

  2. Erica says:

    I’ve never used feta in my stuffed peppers- a great idea. I have been looking forward to all of your athenos posts as its one of my favorite cheeses (I almost always have it in the fridge). Thanks girls 🙂

  3. Simply Life says:

    Great idea- those look delicious!

  4. I usually see stuffed peppers with tons of meat and rice, and I’m so happy to see this light and fresh summer version! I am definitely making this soon!

  5. MichellePC says:

    These look scrumptious! I’m always looking for new ways to use couscous, and this looks like such a healthy, light dish. Thanks for sharing the recipe!

  6. sweetersalt says:

    Yum, yum! I love stuffed peppers but I just always wind up doing Mexican style with black beans, I’ll have to try this! You should check out my Quinoa with Grilled Summer Vegetables recipe I posted yesterday, also stars feta!

  7. Yum!! I love red and green peppers – this looks amazing!

  8. Chris says:

    Loved these. Mitzi made me feel guilty for not sharing though.

  9. I love the idea of stuffed peppers but the filling is usually too meaty for me. I love this idea…a great alternative to the usual recipe!

  10. DianaHayes says:

    We grow our own peppers, so I love to do meals like this and you can change it up easily by using different veggies, or grains like bulgur instead of couscous. Delicious.

  11. Mary says:

    I love your meat alternative for filling peppers. These really do look wonderful. I hope you are having a great day.Blessings…Mary

  12. i LOVE the step by step pics always!!! FETA is one of my favorite cheeses, this looks amazing!

  13. lola says:

    looks so good! of course, i love anything with feta =)

  14. Emily says:

    yummmmm. i love stuffed peppers, but the always remind me of heavy, winter meals. this looks really light and refreshing!

    maybe once my beefsteak tomatoes come in, i’ll try feta-and-couscous stuffed tomatoes. just for a bit of zing.

  15. Sharlene says:

    I am totally and completely with you on the edible containers. Everything always tastes better when you can eat the food AND the bowl 😉

  16. Bridget says:

    This looks awesome! So healthy too! I think I could manage having the oven on for just 15 minutes in this heat so I could eat that!

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