Couscous And Feta Stuffed Peppers Recipes

COUSCOUS AND FETA STUFFED BELL PEPPERS

Steps:

• Pre-heat oven to 350°F Coat a 9x13 baking dish with cooking spray.
• Bring a large pot of water to a boil. Cut the stems out of the bell peppers and cut them in half lengthwise. Scoop out all the seeds and membranes. Boil the prepared peppers for 5 minutes. Using a slotted spoon remove them from water and let them drain cut side down.
• Bring the broth to boil in a saucepan and add the couscous. Cover the pan and remove it from the heat.
• Heat the oil in a large nonstick skillet. Cook the onion, zucchini, yellow squash, fennel seeds, oregano, and salt for about 5 minutes or until the vegetables start to soften.
• Remove skillet from heat and add the tomatoes and chickpeas. Fluff the couscous with a fork and add it to the skillet, mixing it with the vegetables. Stir in the crumbled feta.
• Arrange the peppers in the baking dish cut sides up (like little boats)and fill them with the couscous/vegetable mixture. (The filling will be heaping unless your peppers are very large.).
• Bake 15 minutes. Serve immediately.

MEDITERRANEAN STUFFED PEPPERS WITH COUSCOUS AND FETA

Steps:

• Preheat oven to 400°F / 200°C.
• Cut the stems and tops off the bell peppers. Scoop out and discard the seeds and membranes. Arrange the bell peppers upright in a baking dish and sprinkle with some salt.
• Bake peppers until they are starting to turn tender, 15 minutes. (The edges should start to brown slightly and tilt inward.)
• While peppers start roasting, combine couscous, lentils, harissa, paprika, tomato, and garlic. Stir well. Gently fold in feta.
• Taste filling and season it with some salt and / or pepper, if needed.
• Fill peppers with couscous-lentil mixture.
• Return filled peppers to oven and continue baking until filling is heated and peppers are soft, 15 to 25 minutes more (this will vary depending on the thickness of the bell peppers).
• Squeeze lemon juice over finished peppers and top with fresh parsley.
• Serve stuffed peppers warm with yogurt for topping.

COUSCOUS AND FETA STUFFED PEPPERS

Steps:

• Preheat oven to 350°F F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Meanwhile, bring a large pot of water to a boil. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Boil trimmed peppers for 5 minutes, then drain them upside down. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes and chickpeas. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Place peppers upright in the baking dish and fill them with couscous. Bake 15 minutes. Serve immediately.

COUSCOUS AND FETA STUFFED PEPPERS

Steps:

• Preheat oven to 350°F F.
• Coat a small baking dish with cooking spray.
• Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat.
• Meanwhile, bring a large pot of water to a boil. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Boil trimmed peppers for 5 minutes, then drain them upside down.
• Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened.
• Remove from heat and stir in the tomatoes and chickpeas. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta.
• Place peppers upright in the baking dish and fill them with couscous. Bake 15 minutes.
• Serve immediately.