Couscous and Feta Stuffed Red Peppers. 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.
Season with salt and pepper, to taste.
Stir until all the ingredients are combined.
Couscous and Feta-Stuffed Peppers Adapted from Epicurious.
You can cook Couscous and Feta Stuffed Red Peppers using 7 ingredients and 6 steps. Here is how you cook it.
Ingredients of Couscous and Feta Stuffed Red Peppers
- It's 2 large of red peppers.
- It's 1 cup of couscous (uncooked).
- It's 1 1/4 cup of liquid (water or broth).
- Prepare 1/4 large of purple onion diced.
- You need 1 tbsp of olive oil.
- You need 4 oz of crumbled feta cheese.
- Prepare 1 cup of roasted corn (fresh or frozen).
Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Meanwhile cook the couscous according to the packet instructions. Mix with the rest of the ingredients and season to taste. Remove the peppers from the oven, then stuff each half with the feta and couscous mixture.
Couscous and Feta Stuffed Red Peppers instructions
- Bring liquid and 1 tbsp. Olive oil to boil in medium saucepan.
- Add couscous and turn off heat. Allow to sit for five minutes then fluff with a fork. Set aside to cool.
- Cut red peppers in half length wise and remove seeds and veins. Place in a baking dish and set aside.
- Add diced onion, crumbled feta, and roasted corn to couscous. Toss gently.
- Stuff peppers with couscous mixture.
- Bake at 400°F for 30 to 40 minutes depending on how soft you like your peppers.
Stuffed Roasted Red Peppers Be the first to rate & review! These stuffed peppers feature classic Mediterranean flavors like olive oil, garlic, fresh spinach, couscous, and feta cheese. Remove the plate and fluff the couscous up with a fork. Add the lemon juice and olive oil and season well. Stir through the raisins, coriander and feta cheese then stuff the pepper halves with the.