Go Back
–+ servings
Olivia

Stuffed Bell Peppers with Couscous

No ratings yet
Stuffed bell peppers with couscous, parsley, and feta for a balanced plant-forward everyday dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Appetizer, Side Dish, Snack
Cuisine: American, Mediterranean
Calories: 291
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 4 bell peppers tops removed and seeds discarded
  • 1 cup couscous
  • 1 cup vegetable broth
  • 1 small onion chopped
  • 2 tablespoons olive oil
  • ¼ cup feta cheese crumbled
  • 2 tablespoons fresh parsley chopped
  • Salt to taste
  • Black pepper to taste

Equipment

Mixing Bowl
Mixing Bowl
$27.99
Buy Now
03/03/2026 10:13 am GMT
Mixing bowl
Baking Dish
Baking Dish
$24.99
Buy Now
03/03/2026 10:13 am GMT
Oven Baking pans

Cooking Instructions
 

  1. Preheat oven to 375°F.
  2. Bring vegetable broth to a boil.
  3. Stir in couscous, cover, and remove from heat.
  4. Let sit for 5 minutes, then fluff with a fork.
  5. Heat olive oil in a pan over medium heat.
  6. Add chopped onion and cook until soft.
  7. Combine cooked couscous and onion.
  8. Season with salt and black pepper.
  9. Fill each bell pepper with couscous mixture.
  10. Place peppers in a baking dish.
  11. Bake for 25-30 minutes until peppers are tender.
  12. Top with crumbled feta and fresh parsley before serving.

Nutrition

Calories: 291kcalCarbohydrates: 44gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 8mgSodium: 353mgPotassium: 365mgFiber: 5gSugar: 6gVitamin A: 4059IUVitamin C: 156mgCalcium: 72mgIron: 1mg

Notes

Chop peppers evenly for stable baking.
Do not overfill to prevent spilling.
Serve warm for best texture.

Tried this recipe?

Let us know how it was!