Course: Main Course
Cuisine: Mediterranean
These Mediterranean Stuffed Peppers are a delightful mix of flavors and textures, featuring a filling of couscous, chickpeas, and savory herbs, all nestled within sweet bell peppers and topped with tangy feta cheese. It’s a satisfying and wholesome dish that is sure to please your taste buds.
TIME
Prep: 25 minutes
Cook: 45 minutes
Total: 1 hour 10 minutes
SERVINGS
Servings: 4
Calories: 320 per serving
DIET
Diet: Gluten-free, can be made vegetarian
Ingredients
- 4 large bell peppers, any color
- 1 cup cooked couscous
- 1 cup canned chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 2 cloves garlic, minced
- 1 small red onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- 1. Preheat the oven to 375°F (190°C).
- 2. Cut the tops off the bell peppers and remove the seeds and white membranes. Place the peppers in a baking dish.
- 3. In a bowl, combine the cooked couscous, chickpeas, cherry tomatoes, feta cheese, garlic, onion, olive oil, oregano, and smoked paprika. Season with salt and pepper, then mix well.
- 4. Stuff the bell peppers with the couscous mixture, pressing down gently to pack it in.
- 5. Place the tops back on the peppers and drizzle with a little olive oil.
- 6. Cover the dish with foil and bake for 30 minutes.
- 7. Remove the foil and bake for an additional 15 minutes or until the peppers are tender and the filling is golden brown.
- 8. Serve the stuffed peppers warm, topped with extra crumbled feta if desired.
Cooking Notes
- Feel free to add in some chopped spinach or pine nuts to the filling for extra flavor and nutrition.
- If making a vegetarian version, you can also omit the feta cheese and drizzle some balsamic glaze on top before serving.
Beer, Wine, Cocktail Pairings
- Beer Pairing: A crisp, refreshing Pilsner or a citrusy Witbier would complement the Mediterranean flavors of this dish.
- Wine Pairing: A light-bodied Pinot Grigio or a fruity Rosé would pair beautifully with the Mediterranean Stuffed Peppers.
- Cocktail Pairing: A classic mojito with its mix of mint and lime would provide a nice contrast to the savory flavors of the dish.
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