• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Our Happy Mess

  • Home
  • About Me
    • Video Service
    • Work with Me
    • Privacy Policy
  • Recipes
    • Appetizers/Party Food
    • Mains
      • Salads
      • Sandwiches
      • Pasta
      • Soups
      • Chicken
      • Beef
      • Fish & Seafood
      • Turkey
      • Vegetarian Recipes
    • Breakfast/Brunch
      • Grains & Granola
      • Muffins
      • Eggs
    • Dessert
      • Bars and cookies
      • Cakes and cupcakes
      • Pies and tarts
      • Puddings and mousses
      • Candy
      • Other
    • Snacks
    • Sides
    • Mediterranean Diet / Flexitarian
    • Summer Recipes
  • Sustainable Living
  • Shop
    • Gift Guides
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About Me
    • Privacy Policy
  • Work with Me
  • Video Service
  • Subscribe
  • Find me on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Me
      • Privacy Policy
    • Work with Me
    • Video Service
    • Subscribe
  • Find me on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Mains

    Mediterranean Stuffed Peppers with Couscous

    Originally Published: Jun 23, 2020 · Last Updated: Sep 21, 2020 by Ann · This post may contain affiliate links ·

    1.3K shares
    • 139
    Jump to Recipe Print Recipe
    Stuffed bell peppers sprinkled with basil in a baking dish with text overlay
    Two Mediterranean couscous stuffed peppers halves on a plate with text overlay
    Stuffed bell peppers sprinkled with basil in a baking dish with text overlay
    Stuffed bell peppers sprinkled with basil in a baking dish with steps for making it and text overlay

    Vegetarian Mediterranean stuffed peppers with couscous are easy to make and packed with fresh flavor. Perfect as a main or side, they are as nutritious as they are delicious!

    Stuffed bell peppers sprinkled with basil in a baking dish

    Ok, so these are not your typical retro American stuffed peppers with ground beef and rice. (Those are great though, right?)

    Think of this as an updated classic. I discovered how deliciously versatile stuffed peppers could be when I made these Tex-Mex-style vegetarian stuffed peppers.

    And judging by how popular they've become on Pinterest, we're on the stuffed pepper wagon together, you and I!

    So these Mediterranean couscous stuffed peppers are yet another riff on that venerable classic.

    This time we're using couscous instead of rice, black-eyed peas instead of beef, some salty feta, fresh basil, and a bunch of other stuff that's going to infuse these with MAXIMUM flavor.

    What to Serve with Stuffed Peppers

    Stuffed peppers are super versatile in that you can serve them either as a main or as a side.

    To stay in the Mediterranean flavor zone, try them with a big Greek salad. Skip the chicken to keep things vegetarian. Or they'd be great on the side of some Mediterranean black bean burgers or some black bean soup.

    If you're not worried about staying veggie, these also go really well with a grilled chicken breast, some lamb chops, or a juicy herb-marinated steak.

    Honestly, though? Stuffed peppers are an all-in-one meal. You've got your starch, your protein, and your veggies all in one delicious package. So don't stress about sides. I rarely do, and nobody misses them :).

    What Color Peppers are Best for Stuffed Peppers?

    Bell peppers are used for classic stuffed peppers, but if you thought all colors were the same, that's actually not the case!

    Although it's all the same plant, green peppers are the unripe version. Peppers get redder and sweeter as they ripen.

    This means that, in order of sweetness, red are the sweetest, followed by orange, then yellow.

    Green bell peppers are traditionally used with the classic meat, rice, and tomato sauce filling because they're the most savory and least sweet of the colors.

    For the flavors in these Mediterranean stuffed peppers, I prefer the sweeter varieties. But they are all great, so I just mix them up for eye appeal. If green is what you can get though, go for it!

    And if you've ever wondered why green peppers are always cheaper than the other colors, well it's because they grow for less time before being harvested so they use less water and other resources!

    How to Make Mediterranean Stuffed Peppers with Couscous

    1. Preheat the oven to 400 F. Slice around the stem of each pepper and remove the stem and seeds.
    2. Slice them in half vertically and place them cut side up in a large baking dish greased with olive oil.
    A red bell pepper on a cutting board with the stem cutout, and a bunch of cored bell pepper halves in a baking dish
    1. In a medium saucepan, bring ¾ cup of vegetable broth to a boil. Remove from heat and add the couscous.
    2. Stir in the salt and turmeric until well combined and cover with a lid. Set aside for at least 10 minutes while you make the rest of the filling. Fluff with a fork before using.
    Steps for making couscous
    1. Chop the onion and zucchini and mince the garlic. Chop tomatoes.
    2. Heat one tablespoon of olive oil in a large frying pan and add the onion. Cook until softened, about 3-4 minutes.
    3. Add the zucchini, garlic, and oregano, and cook another 3-4 minutes until softened and fragrant.
    Chopped onions, zucchini and garlic on a cutting board and cooking in a frying pan
    1. Add chopped tomatoes and black-eyed peas and cook another 2-3 minutes.
    2. Fold in the chopped basil and feta, along with the couscous. Season to taste with salt and pepper.
    Vegetables and couscous being cooked in a pan
    1. Stuff the pepper halves with the couscous mixture and cover the pan with foil. Bake in the preheated oven for 30-40 minutes or until the peppers are crisp-tender. Remove the foil and bake an additional 10-15 minutes until fully tender.
    Uncooked stuffed peppers in a baking dish

    I love to squeeze some fresh lemon juice over them and drizzle with some olive oil before serving.

    A little extra feta and fresh basil never hurts either.

    If you love classic Mediterranean flavors, you will love these couscous stuffed peppers!

    Two stuffed bell pepper halves on a plate

    CAN I FREEZE STUFFED PEPPERS?

    YES! Just fill the peppers and pop them into a freezer bag, press out as much air as you can, and freeze for up to 3 months. 

    Bake the peppers from frozen, covered with lid or foil, in a 400 degree oven for about 1 hour. Remove the lid or foil and bake an additional 10-15 minutes.

    Enjoy! xx

    And if you’re looking for more easy dinner inspiration, follow me on PINTEREST, INSTAGRAM, FACEBOOK or TWITTER!

    Stuffed bell peppers sprinkled with basil in a baking dish

    Mediterranean Couscous Stuffed Peppers

    Mediterranean stuffed peppers with couscous are easy to make, healthy, and packed with fresh Greek flavors.
    5 from 5 votes
    Print Pin Rate Save Saved!
    Course: Main Dish
    Cuisine: Mediterranean
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Servings: 4 servings as a main (or 8 as a side)
    Calories: 454kcal
    Author: Ann Otis

    Ingredients

    • 4 bell peppers seeded and halved lengthwise
    • ¾ cup vegetable broth
    • ¾ cup uncooked couscous
    • ¼ teaspoon kosher salt
    • ¼ teaspoon ground turmeric
    • 1 tablespoon olive oil
    • ½ medium yellow onion chopped
    • 2 large cloves garlic minced
    • 1 small zucchini diced
    • 2 teaspoons dried oregano
    • 1 14- oz can black-eyed peas
    • 2 cups chopped plum tomatoes about 3-4 tomatoes
    • ¼ cup fresh basil chopped and loosely packed
    • 1 cup crumbled feta
    • salt and pepper to taste
    • fresh lemon juice and olive oil for drizzling
    US Customary - Metric

    Instructions

    • Preheat the oven to 400 F. Grease a 9 x 13 inch baking pan with olive oil.
    • Cut the bell peppers in half lengthwise (from top to bottom). Remove the stems and seeds and place them cut-side up in the baking dish.
    • Bring the broth to a boil in a medium sauce pan. Remove the pan from the heat and stir in the couscous, salt, and turmeric. Cover with a lid and set aside for 10 minutes or until the water is fully absorbed. Remove the lid to cool.
    • Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until tender, about 3-4 minutes. Add the zucchini, garlic, and oregano and cook an additional 3-4 minutes., until softened and fragrant.
    • Stir in the black-eyed peas and tomatoes and cook another 2-3 minutes.
    • Fold in the couscous, feta and basil. Taste and add salt and pepper to taste.
    • Fill the pepper halves with the couscous mixture and cover the baking dish tightly with foil.
    • Bake in the preheated oven for 30-40 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the filling is golden.
    • Sprinkle with extra feta and fresh basil before serving if desired.

    Notes

    Freezing the peppers
    Fill the peppers and pop them into a freezer bag, press out as much air as you can, and freeze for up to 3 months. 
    Bake the peppers from frozen, covered with lid or foil, in a 400 degree oven for about 1 hour. Remove the lid or foil and bake for an additional 15 minutes.

    Nutrition

    Calories: 454kcal | Carbohydrates: 65g | Protein: 21g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 763mg | Potassium: 1065mg | Fiber: 14g | Sugar: 15g | Vitamin A: 5173IU | Vitamin C: 179mg | Calcium: 268mg | Iron: 5mg
    Tried this Recipe? Tag it Today!Mention @OurHappyMess or tag #OurHappyMess!
    « Fluffy Oat Flour Pancakes
    Easy Cilantro Chimichurri »
    1.3K shares
    • 139

    Reader Interactions

    Comments

    1. Stargaze17

      November 04, 2021 at 9:35 pm

      5 stars
      Household LOVED it! It was so delicious.

      Reply
      • Ann

        November 05, 2021 at 2:47 pm

        AWESOME!! That makes my day! 🙂

        Reply
    2. Bunny

      July 04, 2021 at 4:42 pm

      Just made this dish. It was delicious! I substituted quinoa for couscous, roasted red pepper for zucchini because I didn’t have the other ingredients. I added some chopped greens(Costco bag) and sliced Kalamata olives. Thanks for sharing!

      Reply
      • Ann

        July 05, 2021 at 11:02 pm

        That sounds wonderful!! So glad you enjoyed it and thank you SO much for reporting back 🙂

        Reply
    3. Patti

      August 31, 2020 at 6:32 pm

      5 stars
      Delicious weather your a vegetarian or not!!

      Reply
      • Ann

        August 31, 2020 at 9:55 pm

        Thank you so much Patti!! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Our Happy Mess!

    Ann from Our Happy Mess

    I'm Ann and I believe in balanced eating, homemade foods, and DESSERT. I love to cook, but I can't spend all day in the kitchen anymore, so what you'll mostly find here are simple, family-friendly recipes. I'm really happy you're here!
    More about me

    Footer

    About

    • Privacy Policy
    • Contact

    Copyright © 2023 · Our Happy Mess