Mediterranean Stuffed Peppers

From the Mediterranean with love

From the Mediterranean with love


  • 4 bell peppers
  • 100g  couscous
  • 150g feta cheese
  • 1 garlic clove, crushed
  • 1 red chili – chopped
  • few sun-dried tomatoes
  • few olives (black or green)
  • 200ml of vegetable stock


  • Brush the peppers with a little olive oil. Place on a baking sheet or roasting tray cut side down and grill under a medium heat for 5 min. Turn and grill for a further 5 min or until the peppers are tender but not collapsed.
  • For each cup of dry couscous, use 1 1/2 cups of water. Bring to boil in saucepan. Add 1/2 tsp. salt to the water and a little olive oil or butter if desired, to add moisture. Pour 1 cup couscous into boiling water, stir once with a spoon, cover with a lid, and remove from heat.
  • Add chopped olives, chili, garlic and sun-dried tomatoes to the couscous and mix well. Season with salt and pepper to taste.
  • Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch vegetable stock and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes (200°C).


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