Ingredients
Equipment
Mixing bowl
Oven Baking pans
Cooking Instructions
- Preheat oven to 375°F (190°C).
- Bring vegetable broth to a boil.
- Stir in couscous, cover, and remove from heat.
- Let sit for 5 minutes, then fluff with a fork.
- Heat the olive oil in the saucepan and cook the chopped onion until softened. Add the vegetable broth and bring to a boil. Stir in the instant couscous, cover, and remove from the heat. Leave for 5 minutes, or follow the package directions, then fluff with a fork. Taste and season with salt and black pepper.
- Fill each bell pepper with couscous mixture.
- Place peppers in a baking dish.
- Bake for 25-30 minutes until peppers are tender.
- Top with crumbled feta and fresh parsley before serving.
Nutrition
Notes
• Choose bell peppers of similar size with bases that stand reasonably upright.
• Remove the tops, seeds, and inner membranes while keeping the pepper walls and bases intact.
• Use instant couscous and follow its package guidance for liquid quantity and standing time.
• Fluff the filling before spooning it into the peppers. Avoid packing it tightly or piling it above the rims.
• Arrange the peppers upright in a baking dish that supports them. Check the pepper walls for tenderness before removing them from the oven.
• Add the feta and parsley after baking, as directed. Taste the filling before adding salt because the broth and cheese contribute seasoning.