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Overhead view of roasted Couscous Stuffed Peppers topped with feta cheese and fresh herbs on a baking sheet.

Zesty Mediterranean Couscous Stuffed Bell Peppers

These vibrant bell peppers are filled with a flavorful and hearty couscous mixture, brimming with fresh vegetables, chickpeas, feta, and aromatic Mediterranean spices. A delicious and healthy main course perfect for any weeknight.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Bell Peppers
  • 4 medium bell peppers any color, halved lengthwise, seeds and membranes removed
  • 1 tbsp olive oil for brushing
For the Couscous Filling
  • 1 tbsp olive oil
  • 1 small yellow onion finely chopped
  • 2 cloves garlic minced
  • 1/2 cup zucchini finely diced
  • 1 cup vegetable broth
  • 1 cup plain couscous medium-grain
  • 1 cup diced tomatoes from a can, drained, or fresh Roma tomatoes
  • 1/2 cup canned chickpeas rinsed and drained
  • 1/4 cup crumbled feta cheese
  • 1/4 cup fresh parsley chopped
  • 1 tbsp fresh lemon juice
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/2 tsp salt or to taste
For Baking
  • 1/2 cup vegetable broth (or water) for the baking dish

Equipment

  • Large baking dish (9x13 inch)
  • Large Mixing Bowl
  • Medium saucepan with lid
  • Large Skillet
  • Chopping board
  • Sharp Knife

Method
 

Prepare the Bell Peppers
  1. Preheat your oven to 375°F (190°C). Lightly brush the inside and outside of the halved bell peppers with 1 tablespoon of olive oil. Arrange them cut-side up in a 9x13 inch baking dish. Pour 1/2 cup of vegetable broth or water into the bottom of the baking dish.
Cook the Couscous
  1. In a medium saucepan, bring 1 cup of vegetable broth to a boil. Remove from heat, stir in the couscous, cover, and let it sit for 5 minutes until all the liquid is absorbed. Fluff with a fork and set aside.
Sauté the Aromatics and Vegetables
  1. While the couscous is resting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and diced zucchini, cooking for another 3-5 minutes until the zucchini is tender-crisp.
Combine the Filling
  1. Transfer the sautéed vegetables to a large mixing bowl. Add the cooked couscous, diced tomatoes, rinsed chickpeas, crumbled feta cheese, chopped fresh parsley, fresh lemon juice, cumin, smoked paprika, salt, and black pepper. Stir gently to combine all ingredients thoroughly. Taste and adjust seasoning if needed.
Stuff and Bake
  1. Spoon the couscous mixture generously into each bell pepper half, mounding it slightly. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
Finish Baking
  1. Remove the foil and continue baking for another 10-15 minutes, or until the peppers are tender and the filling is heated through and slightly golden on top.
Serve
  1. Carefully remove from the oven and let cool for a few minutes before serving. Garnish with extra fresh parsley if desired.

Notes

For a spicier kick, add a pinch of red pepper flakes to the filling.
You can add other finely diced vegetables to the filling, such as carrots or mushrooms.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
If you prefer a softer pepper, you can pre-bake the empty pepper halves for 10-15 minutes before stuffing.