Wednesday, April 20, 2011

Couscous Stuffed Bell Peppers

I first made these bell peppers a while ago by combining a few recipes with ingredients I had around.  Last week, I decided to make them again and finally wrote down the recipe! Enjoy!

1 package couscous (any flavor...I usually use herbs/garlic or toasted pine nuts (my fav!) variety by the Near East brand)
4 bell peppers (whatever color you like)
1 package mushrooms (diced into small pieces)
1/2 onion (diced into small pieces)  (You can also buy chopped frozen onions...just add them frozen and let them defrost as you go!!)
1/2 can chickpeas (approx.)-drained/rinsed
2-3 garlic cloves (depending on your love of garlic...we are a 4 clove household!)
1 small container feta cheese (for all my preggo friends...substitute with a cup or so of parmesan!)
fresh parsley-chopped  (Fresh really is better here!)
salt/pepper-to taste
extra virgin olive oil

Preheat oven to 350 degrees.

Cut mushrooms and onions into a small dice. Add to a skillet with olive oil and saute until onions are translucent and mushrooms have browned. Do not add salt at this point. I find the mushrooms get soggy. Add minced garlic and pepper (to taste) about half way through so that the garlic does not burn.

Meanwhile, start preparing the couscous by the package instructions. This should literally take 5-6 minutes.  Also, cut the tops off of your bell peppers and use a paring knife to trim the pepper pieces inside and remove the seeds without puncturing all the way through the bottom/sides of the pepper.

After the onion/mushroom/garlic mixture has browned, add the chickpeas and couscous when it is finished. Add a little bit of salt and pepper to taste (less salt as the cheese is salty). We like a lot of pepper, so just go with what you like :)

Next, add the feta cheese and chopped parsley. Stir together and scoop into the bell pepper "cups." Top with a little drizzle of olive oil to help the top brown.  Put the peppers in a square brownie-type pan to hold them up and bake uncovered for approx. 30 minutes-just enough time to cook the pepper.

These freeze really well if you stop after assembly and defrost/drizzle with a little olive oil, and bake at 350 until heated through (probably about 30-40 minutes).

YUMMMMYYY!!!! Let me know what you think if you make time I will try to channel my inner Pioneer Woman and get some great chopping and mixing action shots...haha!  Actually, I can tell you that I won't...I have 2 more recipes I made up to post later this week with no pictures but an added pound or two that prove they are good! It's been a week of cooking around more cereal...for this week, at least!! :)

PS-Kristi, these are perfectly delish without mushrooms...maybe add chopped spinach instead??


  1. mmm! Sounds good! I'll have to try them. A letter for you is on the way! Let me know if you don't get it.

  2. Okay, so these sound delicious! Except my husband doesn't like peppers, so I was wondering how I could make these without the peppers and it hit me! Zucchini! I'm going to try the filing in some scooped-out zucchini or maybe even yellow squash! I'll let you know how it goes!