Stuffed Peppers with Feta and Pearled Couscous (recipe by “Oishii!”)
The year round availability of bell peppers means that stuffed peppers need not be a summer only thing. Pearled couscous stars in these colorful stuffed peppers. They go great with Tuscan Lemon Chicken or baked porkchops.
This recipe was inspired by: Israeli Couscous With Asparagus, Peas, and Sugar Snaps (recipe by Bon Appetit, June 2010)
- 6 small or medium-sized orange or yellow bell peppers, cut in half lengthwise, with stems, seeds, and ribs removed
- 3 tablespoons olive oil, divided
- 1 1/3 cups pearled couscous
- 1 3/4 cups chicken broth
- 2 tablespoons lemon juice
- 1 large clove garlic, chopped
- 1/3 cup (packed) cilantro (or parsley) plus more for garnishing, chopped
- 1/3 cup feta plus more for garnishing
- kosher salt and freshly ground pepper to taste
Preheat oven to 400°F. Arrange 12 bell pepper halves in a 9″ x 12″ baking dish cut side up. To make filling, heat 1 tablespoon olive oil over medium heat in a medium-sized saucepan. Saute the pearl couscous for a few minutes until it starts to brown. Add the chicken broth and turn heat up to high and bring to a boil. Turn down to low heat, cover, and simmer until the liquid is absorbed, about 8 minutes. Cool in a large mixing bowl.
Make the dressing. Whisk together the remaining 2 tablespoons olive oil, lemon juice, and garlic. Set aside.
Add the cilantro and feta to the couscous. Mix in the dressing. Season with kosher salt and freshly ground pepper to taste.
Arrange the pepper halves in the baking dish. Divide the couscous filling equally among peppers and stuff. Bake in oven for about 30 minutes or until peppers soften. Garnish with additional feta and cilantro.
Other Ideas: Also try Michael’s Stuffed Bell Peppers with Chicken Parmesan Filling. Leftover cilantro? Check out my top 9 recipes that use fresh herbs.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I develop in my test kitchen. My inspiration comes from cooking magazines (Bon Appétit, Fine Cooking, Food & Wine), cookbooks, blogs, online food communities such as Chowhound.com, popular restaurants, tv shows, friends, and family.
If you enjoyed this recipe, we would love to hear from you! What do you put in your stuffed peppers? -Michael