Couscous and Feta-Stuffed Bell Peppers

A featured Wine Club recipe for Ampelos Cellars.
Couscous and Feta-Stuffed Bell Peppers


Serve with a glass of delicious Pinot Noir from your monthly wine box. Cheers!

Yield: 4
Prep Time: 15 Minutes
Cook Time: 25 Minutes


Couscous and Feta-Stuffed Bell Peppers
• Vegetable oil cooking spray
• 1 1/4 cups chicken or vegetable broth
• 2/3 cup couscous
• 4 extra large red bell peppers
• 2 tsp. EVOO
• 1/2 cup chopped onion
• 6 oz zucchini, quartered lengthwise and
• sliced thinly across
• 6 oz yellow squash, quartered lengthwise, and sliced thinly across
• 1/2 tsp. fennel seeds
• 1/2 tsp. dried oregano
• 1/2 tsp. salt
• 1 cup cherry tomatoes, halved
• 15 oz canned chickpeas, drained and rinsed
• 4 oz crumbled feta cheese
• 3 Tbs. tomato paste


Preheat oven to 350 degrees and coat a small baking dish with cooking spray. In medium saucepan, bring the broth to a boil, add the couscous, cover, and remove from heat. Set aside. Cut the stems and top 1/2 inch off the bell peppers and scoop out the seeds and white membrane. Place peppers upright in a baking dish and roast them for 15 minutes or until they soften, then remove from oven and set aside. In a nonstick skillet, heat the EVOO, add the onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook over medium heat for 5 minutes or until vegetables are softened. Remove skillet from heat, and stir in tomatoes, chickpeas, and tomato paste. With a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the feta cheese. Fill the peppers with couscous/vegetable mixture. Place on the coated baking dish, and bake for 15 minutes. Serve immediately.

Recipe produced by Ampelos Cellars

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