Couscous & Feta Stuffed Peppers

Last summer, Jon and I tried our hand at gardening for the first time. We were wildly successful with tomatoes… we had more than we knew what to do with. Green peppers, on the other hand, were a different story. We did end up with about 8 peppers of varying sizes and used them to make Couscous and Feta Stuffed Peppers. I don’t know what it is, but homegrown vegetables just taste better. Perhaps it’s all the love that went into tending them.

Couscous and Feta Stuffed Peppers

Ingredients:

  • Vegetable-oil cooking spray
  • 1 1/4 cups fat-free chicken or vegetable broth
  • 2/3 cup couscous
  • 4 large bell peppers, mixed colors
  • 2 tsp olive oil
  • 1/2 cup chopped onion
  • 1/2 tsp fennel seeds
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1 cup cherry tomatoes, cut in half
  • 15 oz canned chickpeas, drained and rinsed
  • 4 oz crumbled feta cheese (about 1 cup)


  • Preheat oven to 350°F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Meanwhile, bring a large pot of water to a boil. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Boil trimmed peppers for 5 minutes, then drain them upside down. Heat oil in a nonstick skillet. Add onion, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes and chickpeas. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Place peppers upright in the baking dish and fill them with couscous. Bake 15 minutes. Serve immediately.

    *Before we baked them, we topped ours with homemade tomato sauce, which we made from our over abundance of tomatoes.

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