Couscous And Feta Stuffed Peppers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COUSCOUS & FETA STUFFED PEPPERS



Couscous & Feta Stuffed Peppers image

Provided by Afelia's Kitchen

Time 35m

Yield 4 - 6

Number Of Ingredients 13

4 - 6 sweet pointed peppers (you may also use red bell peppers for this recipe)
250g couscous
200g feta cheese
1 stock cube (I am using Oxo vegetarian stock cubes)
¾ of a pint (425ml) of boiling water
1 tbsp olive oil
2 tbsp lemon juice
oil for frying
1 large onion
3 cloves of garlic
½ tsp salt (the feta cheese and stock also contain salt, so adding less is better)
3 tbsp tomato puree
⅓ of a bunch of coriander

Steps:

  • Start by boiling ¾ of a pint (425ml) of cold water.
  • Dissolve 1 stock cube in ¾ of a pint (425ml) of boiling water, add 1 tbsp of olive oil to the stock....
  • followed by 2 tbsp of lemon juice and mix together.
  • Weigh 250g of couscous, then pour over the stock. Mix well and leave covered with some clingfilm to allow the couscous to absorb all the stock.
  • Next, peel and dice 1 large onion.
  • Peel and chop 3 cloves of garlic.
  • In a large frying pan heat up some oil (I usually pour enough oil to cover the base of my frying pan).
  • Once the oil is hot add the diced onion and chopped garlic....
  • followed by ½ tsp of salt. Mix and let the onions fry until soft, this should take about 5 - 7 minutes.
  • Whilst the onion fries, prep the peppers (wash, slice and remove seeds) and chop the coriander. You can leave the peppers whole and don't have to cut them like I did, I just wanted to expose the filling so they would look more attractive once served. They were a little difficult to plate up cut open like this as the peppers became quite soft, but hey, you learn as you go, lol!
  • Once the onion and garlic look soft (bottom right photo), you may add the remaining ingredients.
  • Add 3 tbsp of tomato puree, mix well and gently fry.
  • By now the couscous will have absorbed all of the stock, fork through to fluff up and add to the frying pan.
  • Fry for a couple of minutes, you will see the couscous take on a reddish colour.
  • Add the chopped coriander just as you remove the couscous from the heat, you don't want to cook the coriander. Transfer the couscous to a bowl and allow to cool.
  • Once cooled, crumble in 200g of feta cheese, keep some large crumbly chunks.
  • Place the halved peppers on a baking tray.
  • Next, I stuffed and baked my peppers with the filling inside but I would actually recommend baking the peppers with a light drizzle of oil for 10 - 15 minutes on gas mark 6 BEFORE adding the filling, THEN placing the filling inside and baking for 5 more minutes to heat the filling. The reason being that I found the peppers took longer to bake being stuffed and some of the couscous on top dried out, this could be avoided by following this advice.
  • I placed the couscous and feta filling inside the peppers, lightly drizzled with oil and baked these for 20 - 30 minutes on gas mark 6 until the peppers were soft. If you want to avoid the mistakes I made, follow the advice above. These peppers were delicious nevertheless and thoroughly enjoyed by all!
  • Serve your Couscous & Feta Stuffed Peppers just as they are and enjoy!

COUSCOUS-STUFFED PEPPERS WITH BASIL SAUCE



Couscous-Stuffed Peppers with Basil Sauce image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 22

1 cup low-sodium chicken broth
2 teaspoons ground cumin
3/4 cup couscous
1 cup canned garbanzo beans, rinsed and drained
1/4 cup dried currants
1 packed cup chopped baby spinach leaves
1/2 cup (4 ounces) crumbled feta cheese
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 medium red bell peppers
1 medium yellow bell pepper
1 medium orange bell pepper
Hot water, as needed
1 packed cup fresh basil leaves
1/2 cup (about 4 ounces) creme fraiche
3 tablespoons extra-virgin olive oil
1 tablespoon water
1 garlic clove, coarsely chopped
2 teaspoons fresh lemon juice
1/4 teaspoon sugar
1/4 teaspoon salt, plus extra, as needed
1/4 teaspoon freshly ground black pepper, plus extra, as needed

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  • Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.
  • Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. 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 hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks
  • Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.
  • Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

MEDITERRANEAN STUFFED PEPPERS



Mediterranean stuffed peppers image

Serve these vibrant stuffed peppers to veggie dinner party guests, then keep any leftovers for lunch the next day

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 7

1 large red and 1 large yellow pepper, halved and deseeded (leave stalks on)
85g couscous
25g pine nuts, toasted
handful black olives, roughly chopped
50g feta cheese, crumbled
50g semi-dried tomato snipped, or handful cherry tomatoes, quartered
2 tbsp shredded basil

Steps:

  • Heat oven to 200C/180C fan/gas 6. Pop the peppers on a plate and microwave on Medium for 5 mins, until almost soft. Place on a baking tray, cut-side up.
  • Meanwhile, place the couscous in a bowl and cover with 125ml boiling water. Stir, cover the bowl and leave to stand for 10 mins. Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, feta, tomatoes and basil. Pile the couscous stuffing into the pepper halves and bake for 10 mins.

Nutrition Facts : Calories 321 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 1.4 milligram of sodium

COUSCOUS AND FETA STUFFED BELL PEPPERS



Couscous and Feta Stuffed Bell Peppers image

I originally got this recipie out of a shape magazine but I found the serving sizes far too large so I cut the peppers in half lengthwise and stuffed the halves instead of stuffing the whole pepper. I often sprinkle another cup of feta over the peppers just before they go in to bake.

Provided by Umberle

Categories     Peppers

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

vegetable oil cooking spray
1 1/4 cups vegetable broth
2/3 cup couscous
6 large bell peppers, mixed colors
2 teaspoons olive oil
1/2 cup chopped onion
6 ounces zucchini, quartered lengthwise then sliced across thinly
6 ounces yellow squash, quartered lengthwise then sliced across thinly
1 teaspoon fennel seed
1 teaspoon dried oregano
1 teaspoon salt
1 cup plum tomato, diced
15 ounces chickpeas, drained and rinsed
4 ounces crumbled feta cheese (about 1 cup)

Steps:

  • Pre-heat oven to 350°F Coat a 9x13 baking dish with cooking spray.
  • Bring a large pot of water to a boil. Cut the stems out of the bell peppers and cut them in half lengthwise. Scoop out all the seeds and membranes. Boil the prepared peppers for 5 minutes. Using a slotted spoon remove them from water and let them drain cut side down.
  • Bring the broth to boil in a saucepan and add the couscous. Cover the pan and remove it from the heat.
  • Heat the oil in a large nonstick skillet. Cook the onion, zucchini, yellow squash, fennel seeds, oregano, and salt for about 5 minutes or until the vegetables start to soften.
  • Remove skillet from heat and add the tomatoes and chickpeas. Fluff the couscous with a fork and add it to the skillet, mixing it with the vegetables. Stir in the crumbled feta.
  • Arrange the peppers in the baking dish cut sides up (like little boats)and fill them with the couscous/vegetable mixture. (The filling will be heaping unless your peppers are very large.).
  • Bake 15 minutes. Serve immediately.

Nutrition Facts : Calories 276, Fat 7.2, SaturatedFat 3.4, Cholesterol 17.8, Sodium 837, Carbohydrate 43.8, Fiber 8.2, Sugar 7, Protein 11.3

MEDITERRANEAN STUFFED PEPPERS WITH COUSCOUS AND FETA



Mediterranean Stuffed Peppers with Couscous and Feta image

With Mediterranean ingredients like savory feta, fluffy couscous, smoky harissa paste, and cooked lentils, these stuffed peppers are a hearty, satisfying vegetarian main dish. Be sure to taste and season the filling before adding it to the stuffed peppers. You may need to add some more salt and / or pepper depending on how much seasoning is in the lentils. To adjust the servings in this recipe, click on the number next to servings.

Provided by Jess Smith via Inquiring Chef

Categories     Main

Time 50m

Number Of Ingredients 11

4 Red Bell Peppers
1 cup Cooked Couscous ((cook this according to package directions))
1 1/2 cups Cooked Lentils ((see note))
3 Tablespoons Harissa Paste ((see note; substitute salsa))
1 teaspoon Smoked Paprika ((substitute regular paprika))
1 Tomato, diced
2 cloves Garlic, chopped
4 ounces Feta Cheese, crumbled
1 teaspoon Fresh Lemon Juice
Fresh Parsley, for topping ((optional))
Plain or Greek Yogurt, for serving

Steps:

  • Preheat oven to 400°F / 200°C.
  • Cut the stems and tops off the bell peppers. Scoop out and discard the seeds and membranes. Arrange the bell peppers upright in a baking dish and sprinkle with some salt.
  • Bake peppers until they are starting to turn tender, 15 minutes. (The edges should start to brown slightly and tilt inward.)
  • While peppers start roasting, combine couscous, lentils, harissa, paprika, tomato, and garlic. Stir well. Gently fold in feta.
  • Taste filling and season it with some salt and / or pepper, if needed.
  • Fill peppers with couscous-lentil mixture.
  • Return filled peppers to oven and continue baking until filling is heated and peppers are soft, 15 to 25 minutes more (this will vary depending on the thickness of the bell peppers).
  • Squeeze lemon juice over finished peppers and top with fresh parsley.
  • Serve stuffed peppers warm with yogurt for topping.

Nutrition Facts : Calories 263 kcal, Carbohydrate 37 g, Protein 14 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 25 mg, Sodium 477 mg, Fiber 10 g, Sugar 10 g, UnsaturatedFat 2 g, ServingSize 1 serving

HEALTHY VEGETABLE AND COUSCOUS STUFFED PEPPERS



Healthy Vegetable and Couscous Stuffed Peppers image

This dish looks particularly vibrant when you use a combination of sweet yellow, red and orange bell peppers. Pick the largest ones you can find, with the flattest, most stable bottoms so they remain standing once they're stuffed and baked in the tomato sauce. These peppers are delicious hot out of the oven or served Mediterranean-style at room temperature.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 13

6 large red, yellow or orange bell peppers (or a combination), stable-bottomed enough to stand upright
Two 28-ounce cans fire-roasted tomatoes
1 cup Israeli couscous
1 tablespoon chopped fresh oregano (about 3 sprigs) or 2 teaspoons dried
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium zucchini, finely chopped
6 cloves garlic, minced
3 cups loosely packed baby spinach
1/4 teaspoon red chile flakes, optional
One 7-ounce block feta cheese, drained and crumbled
1/2 cup chopped fresh basil (about 12 large leaves)

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut off the very tops of the peppers. Remove and discard the ribs and seeds and set the peppers aside.
  • Drain the tomatoes in a colander set over a medium bowl. Reserve the juice and set the tomatoes aside over a plate to catch any residual juices. Stir the couscous, oregano, 1 teaspoon salt and 1/2 teaspoon black pepper into the tomato juice and set aside while preparing the filling.
  • Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the onion, zucchini, half the garlic and 1/2 teaspoon salt and cook, stirring frequently, until the vegetables are softened and just beginning to brown, about 3 minutes. Increase the heat to high, stir in the couscous mixture and simmer rapidly, stirring frequently, until the couscous is just al dente and the liquid is beginning to thicken, about 5 minutes. Stir in the spinach and cook, adjusting the heat if necessary, until the leaves are bright green and just beginning to wilt, about 30 seconds. Set the filling aside to cool slightly.
  • To make the sauce, combine the remaining garlic and olive oil in a Dutch oven, add the chile flakes if using and stir to combine. Place the pot over medium-high heat and cook, stirring occasionally at first then more frequently as the oil starts to sizzle to prevent the garlic from burning, until the garlic starts to stick to the edge of the spoon and is just beginning to turn a very pale straw color, 2 to 3 minutes. Stir in the reserved drained tomatoes plus any accumulated juices, 1 cup water, 1/2 teaspoon salt and 1/2 teaspoon black pepper and cook, stirring frequently, until the mixture just begins to come together and thicken, about 3 minutes. Remove from the heat.
  • Fold the feta and basil into the couscous filling. Fill a pepper with about 3/4 cup of the filling, scooping it in loosely and shaking the pepper to level the filling rather than packing it down. Nestle the filled pepper in the sauce in the pot, then repeat with the remaining peppers, propping them up against each other and the sides of the pot for stability during baking.
  • Cover the pot and bake until the peppers are tender but not mushy and the sauce is bubbling, 45 to 60 minutes. Check after 45 minutes to see if the peppers are tender but not soft or they will be overcooked and mushy. Let rest for at least 15 minutes before serving. Serve hot, warm or at room temperature with a generous scoop of the tomato sauce.

COUSCOUS AND FETA STUFFED PEPPERS



Couscous and Feta Stuffed Peppers image

Make and share this Couscous and Feta Stuffed Peppers recipe from Food.com.

Provided by roxy_froggy25

Categories     < 30 Mins

Time 30m

Yield 4 stuffed bell peppers, 4 serving(s)

Number Of Ingredients 13

1 1/4 cups vegetable broth, fat free
2/3 cup couscous
4 large bell peppers, mixed colors
2 teaspoons olive oil
1/2 cup onion, chopped
6 ounces zucchini, quartered lengthwise then sliced across thinly
6 ounces yellow squash, quartered lengthwise then sliced across thinly
1/2 teaspoon fennel seed
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 cup cherry tomatoes, cut in half
15 ounces canned chick-peas, drained and rinsed
4 ounces feta cheese, crumbled

Steps:

  • Preheat oven to 350°F 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, zucchini, yellow squash, 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.

Nutrition Facts : Calories 407.6, Fat 10.7, SaturatedFat 5.1, Cholesterol 26.8, Sodium 993.6, Carbohydrate 63.8, Fiber 11.1, Sugar 8.2, Protein 16.6

COUSCOUS AND FETA STUFFED PEPPERS



Couscous and Feta Stuffed Peppers image

Categories     Cheese     Pepper     Vegetable     Bake     Low Fat     Stuffing/Dressing     Feta     Bell Pepper     Fall     Healthy     Couscous     Self

Yield Makes 4 servings

Number Of Ingredients 14

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
6 oz zucchini, quartered lengthwise then sliced across thinly
6 oz yellow squash, quartered lengthwise then sliced across thinly
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)

Steps:

  • Preheat oven to 350°F 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, zucchini, yellow squash, 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.

More about "couscous and feta stuffed peppers recipes"

FETA & COUSCOUS STUFFED PEPPERS RECIPE | ABEL & COLE
feta-couscous-stuffed-peppers-recipe-abel-cole image
Heat 1 tbsp oil in a deep frying pan or wok. Add the leek. Season with salt and pepper. Stir and fry for 7-8 mins over a low heat till soft. Take off the heat. 3. While the leek cooks, halve the peppers lengthways. Scoop out any seeds …
From abelandcole.co.uk


STUFFED PEPPERS WITH COUSCOUS - EASY SUPPER RECIPE
stuffed-peppers-with-couscous-easy-supper image
2020-06-10 Stir the tomatoes into the couscous. Add the almonds and basil leaves and stir. Add the olives and stir. Crumble the cheese in and stir. Spoon the mixture into the peppers, dividing it evenly between the pepper halves. Spoon …
From pennysrecipes.com


10 BEST COUSCOUS STUFFED PEPPERS CHEESE RECIPES | YUMMLY
10-best-couscous-stuffed-peppers-cheese-recipes-yummly image
2022-07-02 chickpeas, feta cheese, salt, green onions, dried apricots, bell peppers and 3 more Pork Stuffed Peppers Simply Sundays olive oil, small onion, fresh oregano, kosher salt, onion powder and 7 more
From yummly.com


FETA-STUFFED PEPPERS WITH GIANT COUSCOUS RECIPE
feta-stuffed-peppers-with-giant-couscous image
Lay the peppers in an ovenproof dish, drizzle with 2 tbsp of the oil and bake for 10 minutes until beginning to soften. Meanwhile cook the couscous according to the packet instructions. Mix with the rest of the ingredients and season to …
From deliciousmagazine.co.uk


COUSCOUS AND CHICKEN FETA STUFFED RED PEPPERS RECIPE
couscous-and-chicken-feta-stuffed-red-peppers image
Directions. Preheat oven to 350°F 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. Cut the stems and top half inch off the bell …
From recipes.sparkpeople.com


28 EASY AND TASTY FETA AND PEPPER COUSCOUS RECIPES BY HOME COOKS
28 homemade recipes for feta and pepper couscous from the biggest global cooking community! See recipes for Couscous and Feta Stuffed Red Peppers too. By …
From cookpad.com


MEDITERRANEAN STUFFED PEPPERS WITH COUSCOUS - OUR …
2020-06-23 Preheat the oven to 400 F. Slice around the stem of each pepper and remove the stem and seeds. Slice them in half vertically and place them cut side up in a large baking dish greased with olive oil. In a medium saucepan, bring 3/4 cup of vegetable broth to a boil. Remove from heat and add the couscous.
From ourhappymess.com


VEGETARIAN MAIN DISH: COUSCOUS AND FETA STUFFED PEPPERS
2014-06-18 1. Preheat oven to 375. 2. Cook couscous—Bring 2 cups of water to a boil in a small saucepan. Remove from heat and stir in couscous. Cover and let sit for 5 minutes, then fluff with a fork. 3. Meanwhile, hollow out the bell peppers either by cutting off the tops or by slicing in half length-wise.
From pickanytwo.net


COUSCOUS AND FETA-STUFFED PEPPERS - WE ARE NOT MARTHA
2010-07-13 Couscous and Feta-Stuffed Peppers (serves 4) 1 ¼ C fat-free chicken or vegetable broth; ⅔ C couscous; 4 extra-large bell peppers (any colors you like!) 2 t olive oil; ½ C chopped onion; 6 oz. zucchini, quartered lengthwise and sliced across; 6 oz. yellow squash, quartered lengthwise and sliced across; ½ t fennel seeds; ½ t dried oregano; ½ t salt; 1 C …
From wearenotmartha.com


MEDITERRANEAN COUSCOUS STUFFED MINI PEPPERS - MARATHONS
2020-03-28 Preheat oven to 350 F. While your couscous is sitting, cut the peppers in half and pull out the seeds and ribs, then set aside. When the couscous has finished sitting, fluff it with a fork and place it in a large bowl with the diced tomatoes, feta cheese and diced olives. Stir …
From marathonsandmotivation.com


COUSCOUS AND FETA STUFFED PEPPERS RECIPE | SPARKRECIPES
Directions. 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. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes.
From recipes.sparkpeople.com


FETA AND COUSCOUS STUFFED ROASTED ROMANO PEPPERS
2016-05-04 Preheat the oven to 200c/400f. Place the romano peppers on a baking tray and drizzle on 1 ½ tbsp of the olive oil, then rub the oil all over both sides. Arrange on the tray cut side up and sprinkle on a pinch of salt and pepper. Place in the oven to cook for 15-20 minutes until the peppers are soft and slightly charred at the edges.
From kitchensanctuary.com


COUSCOUS AND FETA STUFFED PEPPERS RECIPE | SELF
2004-09-26 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 ...
From self.com


VEGETARIAN COUSCOUS STUFFED PEPPERS - NEILS HEALTHY MEALS
2018-04-10 Instructions. Pre-heat oven to 180C Fan. Place the couscous in a bowl and pour the boiling water over. Loosely cover with a plate. While the couscous is cooking cut the tops off the red peppers and remove the cores and seeds from eat. Mix the sweetcorn, green pepper, spring onion and feta cheese together in a bowl.
From neilshealthymeals.com


COUSCOUS AND FETA-STUFFED PEPPERS – SMITTEN KITCHEN
2007-09-26 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. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Place peppers upright in a baking dish and roast them for 15 minutes or so, until ...
From smittenkitchen.com


STUFFED PEPPERS WITH COUSCOUS, OLIVES AND FETA CHEESE RECIPE | EAT ...
Mix the couscous with shallots, chile pepper, 2/3 of the feta cheese and the olives and season with salt, pepper, nutmeg, thyme and oregano. 2. Preheat the oven to 220°C (approximately 425°F). 3. Rinse the bell peppers, pat dry, cut off tops and remove the seeds and white ribs. Pour the couscous mixture into the peppers and cover with the sun ...
From eatsmarter.com


CHICKEN, FETA, AND COUSCOUS STUFFED PEPPERS - SO DELICIOUS
Place the scooped out peppers in a 10 x 2 inch (24 x 5 cm) baking dish. Fill them with the couscous mixture, then add one tablespoon of vegetable oil to each one. Divide the vegetable stock and feta between the 4 stuffed peppers, too. Bake for 45 minutes at 360⁰F/180⁰C. Remove from oven, drizzle with lemon juice, and garnish with fresh basil.
From sodelicious.recipes


EASY COUSCOUS STUFFED BELL PEPPERS RECIPE - HOME & PLATE
2016-01-15 Cover the pot and simmer for 5 minutes. Fill the halved peppers generously with the ground meat and couscous mixture. Arrange the peppers in a baking dish and add 1/2 cup water to the bottom of the dish. Cover tightly with aluminum foil. Bake the peppers for 30 minutes.
From homeandplate.com


STUFFED PEPPERS WITH COUSCOUS AND FETA CHEESE - GIVE ME SOME …
2014-10-09 4 large organic peppers; Organic Feta cheese; Method. 1. Cut the peppers in half and remove the seeds. Transfer them to a saucepan of water and boil them for 10 minutes so that they soften a bit. 2. Boil the kettle and add two cups of hot water to the couscous and allow them to stand. 3. Heat the oil in a frying pan and stir-fry the vegetables ...
From givemesomespice.com


STUFFED PEPPERS WITH COUSCOUS, COURGETTE AND MOZZARELLA RECIPE
2021-03-11 Meanwhile, melt the butter in a pan and cook the courgette until golden. Add the couscous and cook for 1 min. Add 200ml (7fl oz) boiling water, stir and remove from the heat. Cover and leave to stand for 5 mins. Stir the tomatoes and basil into the couscous and use this mixture to fill the peppers. Top each one with a slice of mozzarella.
From goodto.com


BEST COUSCOUS & FRESH HERB STUFFED PEPPERS RECIPES | FOOD …
2016-05-09 To blanch the peppers, bring a large pot of salted water to a boil. Add peppers and cook for 3 minutes. Drain well. Place peppers upright in a 9-inch baking dish. Preheat oven to 350ºF. In a large bowl, combine couscous, peas, ½ cup Feta cheese, sun-dried tomatoes, parsley, mint, olive oil, lemon juice, honey, salt, cumin and red pepper flakes.
From foodnetwork.ca


RECIPE: COUSCOUS-STUFFED POBLANO PEPPERS WITH SPINACH, RAISINS …
These vibrant stuffed peppers are loaded with tahini-dressed couscous, spinach, sweet raisins, and more—then baked in the oven and served over a layer of bright, creamy yogurt.
From blueapron.com


10 BEST VEGAN COUSCOUS STUFFED PEPPERS RECIPES | YUMMLY
2022-06-17 Stuffed Peppers W/ Chipotle “Cream” Love and Lemons cooked quinoa, olive oil, unsalted cashews, black beans, garlic and 17 more …
From yummly.com


LENTIL, COUSCOUS AND FETA STUFFED PEPPERS – HEALTHY EATING RECIPES ...
2018-05-11 Pour over stock, turn off heat and put the lid on the pan. Leave until couscous has absorbed water (3-4 mins). Drain lentils then stir into couscous with the feta and coriander. Season with salt, pepper and lemon juice to taste. Pack the cooked peppers with the mixture and pop them back in the oven for 10 mins to crisp up.
From eatwiseuk.com


MOROCCAN COUSCOUS STUFFED PEPPERS RECIPE | OLIVEMAGAZINE
2020-09-15 Method. STEP 1. Heat the oven to 200C/fan 180C/gas 6. Put the peppers on a baking tray, cut-side up. Roast in the oven for 20 minutes or until starting to soften. STEP 2. Meanwhile, put the couscous in a heatproof bowl and pour over the stock. Cover the bowl and leave to stand for 5 minutes.
From olivemagazine.com


ROASTED SWEET PEPPER STUFFED WITH COUSCOUS AND FETA RECIPE
Preheat the oven to 200C/400F/Gas 6. Roast the pepper on a non-stick baking tray for ten minutes or until it starts to soften. Place the couscous in a heatproof bowl and pour over the …
From bbc.co.uk


LENTIL & COUSCOUS STUFFED PEPPERS - COOKIE AND KATE
2015-09-17 Add the garlic and tomato and cook until fragrant, about 30 seconds. Remove from heat and pour in the couscous and ½ cup broth or water. Cover and set aside for 5 minutes, then remove the lid and fluff the mixture with a fork. In a medium serving bowl, combine the cooked lentils and couscous.
From cookieandkate.com


RECIPE: COUSCOUS-STUFFED POBLANO PEPPERS WITH SPINACH, FETA
Wash and dry the fresh produce. Place the poblano peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Roast 12 to 14 minutes, or until browned and blistered. Leaving the oven on, remove from the oven. Set aside to cool at least 5 minutes. 2 Cook the couscous & spinach.
From blueapron.com


COUSCOUS AND FETA-STUFFED PEPPERS ON TRIVET RECIPES
Italian Stuffed Peppers. italiankitchenconfessions.com. Italian Stuffed Peppers is a wholesome recipe made with lean beef, brown rice, and bursting with classic Italian flavors such as fresh herbs, gooey mozzarella and nutty Parmesan. submitted by IKC. italian recipes; meal ideas; peppers; stuffed peppers; summer recipes
From trivet.recipes


VEGAN COUSCOUS STUFFED PEPPERS
2020-07-29 Preheat the oven to 375° Fahrenheit. Toss the peppers with oil, salt, and pepper, place on a baking sheet and bake for about 10 minutes, until softened. Remove from the oven and set aside. In the meantime, heat a medium saute pan over high heat and add one tablespoon of vegetable oil. Once hot, add the mushrooms and carrots and saute for 5 ...
From worldofvegan.com


COUSCOUS STUFFED PEPPERS WITH PUMPKIN AND FETA RECIPE
2019-10-16 Toast the pine nuts (unless you bought toasted pine nuts) and chop the herbs and the feta cheese. Halve the peppers and deseed them. Mix everything in a bowl. Stuff the peppers with the couscous, drizzle with olive oil and bake them on a baking tray for 10-15 minutes. 180 Celsius is perfect for this. (You can use the same baking tray you used ...
From captainbobcat.com


QUICK COUSCOUS-STUFFED PEPPERS RECIPE | DELICIOUS. MAGAZINE
Method. Preheat the oven to 200°C/fan180°C/gas 6. Halve and deseed the peppers, keeping the stalks intact. Place them and the diced squash on a baking sheet. Drizzle with a little olive oil, season, and sprinkle the chilli flakes over the squash. Roast for 25 minutes, turning occasionally, until just tender. Meanwhile, cook the giant couscous ...
From deliciousmagazine.co.uk


MOROCCAN BEEF & COUSCOUS STUFFED BELL PEPPERS - ABBEY'S KITCHEN
2013-06-11 Preheat your oven to 400 F. Cut a sliver off of the bottom of the bell peppers and the tops off so you can remove the seeds and vein. Dice the tops and set them aside. Put the prepared bell peppers into a baking dish lined with aluminum foil. Roast for about 25 minutes, until the skins start to shrivel slightly.
From abbeyskitchen.com


COUSCOUS FETA STUFFED PEPPERS | TASTY KITCHEN: A HAPPY RECIPE …
2015-04-25 7. Stir in the couscous and 2/3 of the feta. 8. Evenly divide the mixture among the pepper halves and sprinkle on the remaining feta cheese. 9. Bake for 30 minutes at 350 F. (Cover after 15 minutes if the cheese or couscous are browning too much.) 10. Sprinkle on some sliced black olives if desired before serving. These would make a great lunch ...
From tastykitchen.com


RECIPE: COUSCOUS-STUFFED POBLANO PEPPERS WITH SPINACH, RAISINS …
These vibrant stuffed peppers are loaded with tahini-dressed couscous, spinach, sweet raisins, and more—then baked in the oven and served over a layer of bright, creamy yogurt. 12-13 PersonalPoints range per serving To learn more about WW's Points program, visit ww.com Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking ...
From blueapron.com


COUSCOUS STUFFED PEPPERS | LOADED WITH MEDITERRANEAN FLAVOR!
2022-01-04 Broil on low for 8-12 minutes, or until skins burst. Meanwhile, add the chicken broth, salt, olive oil, lemon juice and garlic to a small saucepan. Place over high heat and bring to a boil. Once boiling, stir in the couscous. Remove pan from heat, cover and let sit for 15 minutes. Preheat oven to 350°F.
From spicedblog.com


COUSCOUS AND HERB STUFFED PEPPERS RECIPES — BITE ME MORE
2021-05-06 Place peppers upright in a 9-inch baking dish. Preheat oven to 350ºF. In a large bowl, combine couscous, peas, ½ cup Feta cheese, sun-dried tomatoes, parsley, mint, olive oil, lemon juice, honey, salt, cumin and red pepper flakes. Mix well and divide filling among peppers. Top with ¼ cup crumbled Feta cheese and bake for 20 minutes to heat ...
From bitememore.com


COUSCOUS AND FETA STUFFED PEPPERS RECIPE - FOOD NEWS
How to make stuffed peppers with couscous easy Supper recipe? Cooking Directions Brush the peppers with olive oil and place in a baking dish Bake in an oven for 15-20 minutes at 200 degrees C until soft Meanwhile, place the couscous in a bowl Pour over boiling water to about 1cm above the couscous Allow to stand for 5 minutes Stir the tomatoes into the couscous …
From foodnewsnews.com


COUSCOUS AND BEEF STUFFED PEPPERS - SLICES OF SAVORY
2018-07-17 Add cooked couscous and crumbled feta to ground beef mixture and stir until combined, season to taste with salt and pepper. Stuff peppers with filling and cover with tin foil. Bake, covered until peppers are cooked, 45 min – 1 hour.
From slicesofsavory.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How to cook couscous with feta and feta?
Stir in the couscous. Grate in the lemon zest. Taste and add a little salt and pepper if you think it needs it. 5. Pile the couscous mixture into the pepper halves. Crumble the feta over the top. Drizzle each with 1 tsp oil. Bake for 10-15 mins, or till the feta is golden.
How do you cook peppers and couscous together?
Lay the peppers in an ovenproof dish, drizzle with 2 tbsp of the oil and bake for 10 minutes until beginning to soften. Meanwhile cook the couscous according to the packet instructions. Mix with the rest of the ingredients and season to taste. Remove the peppers from the oven, then stuff each half with the feta and couscous mixture.
How to cook feta stuffed peppers?
These feta-stuffed peppers are easy to make and full of flavour. Make them for a light supper or dinner party starter. Preheat the oven to 180°C/fan160°C/gas 4. Lay the peppers in an ovenproof dish, drizzle with 2 tbsp of the oil and bake for 10 minutes until beginning to soften.
How do you cook couscous in the oven?
Preheat oven to 350°F 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.

Related Search