ho_gold-peak_104_med-stuffed-peppers_thumbnail_l_en-US.jpg
food

Mediterranean Couscous-Stuffed Peppers

Feta cheese, Kalamata olives, dates and more are the perfect combination for these couscous stuffed peppers.

Ingredients

  • 1 cup chicken broth
  • 2 teaspoons ground cumin
  • 1/8 teaspoon ground cinnamon
  • 3/4 cup couscous
  • 3 tablespoons parsley, chopped
  • 1 cup crumbled feta cheese, divided
  • 1/3 cup Kalamata olives, chopped
  • 1/2 cup dates, chopped and pitted
  • 1/4 cup olive oil
  • 2 bell peppers (red and yellow) sliced in half horizontally, ribs and seeds removed
  • Red pepper sauce:
  • 1 (12 ounces) jar roasted red peppers, drained
  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic
  • Kosher salt and freshly ground black pepper

Steps

  1. Heat oven to 400°F.
  2. Bring chicken broth, cumin and cinnamon to a boil in a small saucepan. Stir in couscous, cover with a lid, and remove the pan from the heat. Let sit for 5 minutes. Remove lid and fluff with a fork. Add to a large bowl and cool to room temperature.
  3. Toss together the couscous, parsley, 3/4 cup feta, olives, dates, 2 tablespoons olive oil, and season with salt and pepper.
  4. Place peppers in a 13x9 baking dish. Drizzle with remaining olive oil and season with salt and pepper. Fill the peppers with couscous mixture. Add about 1/2 inch of hot water and cover with foil. Roast for 30 minutes.
  5. Meanwhile, make the pepper sauce. Add red peppers, olive oil, garlic, salt and pepper to a food processor and blend until smooth.
  6. Remove foil from peppers and top with a spoonful of pepper sauce and sprinkle with feta. Roast for 5 more minutes.