Stuffed Peppers (The Vegetarian Way)

Now that we have moved to our new place, living with a vegetarian means I get to explore new recipes and take a spin on classic recipes. For this recipe, Epicurious helped me out with couscous stuffed peppers. It combined couscous, vegetables, and feta cheese – and who can go wrong with feta cheese?! Here’s what you’ll need:

Vegetable cooking spray
1 1/4 cups vegetable broth
2/3 cup couscous
4 large bell peppers
2 tsp olive oil
1/2 cup chopped onion
6 oz. zucchini, quartered lengthwise then silced thinly
6 oz. yellow squash, quartered lengthwise then sliced thinly
1/2 tsp fennel seeds (more on these later)
1/2 tsp dried oregano
1/2 tsp salt
1 cup cherry tomatoes, halved
15 oz. canned chickpeas, rinsed and drained
4 oz. crumbled feta


First, start on your couscous. Bring the vegetable stock to a boil, add the couscous and then take it off the heat. Cover the pan and just let the couscous absorb all of the stock until it gets nice and fluffy. Then, start cleaning out the peppers until you have a nice shell. Bring a large pot of hot water to a boil and then place the peppers inside and cover. We are basically steaming these peppers to get them nice and soft.

IMG_5944  IMG_5941

While the peppers are steaming, start prepping and cooking your vegetables. Cut all your veggies and put in a sautee pan with a little olive oil, salt, peppers, and your herbs and sautee until they’ve softened.


Next, take off the heat and add the chickpeas, tomatoes, and feta cheese and mix thoroughly. Once it’s all cooked down, you’re ready to start stuffing! Stuff the peppers generously, cook in the oven, and you’re ready to enjoy!

IMG_5943 IMG_5945

It was great after coming out of the oven because the couscous comes out crispy and the peppers are nice and tender. However, I did NOT like the fennel seeds. So, watching the food network religiously, I hear all about fennel and fennel seeds, so I was really excited to see a recipe where I could finally try it. However, in my opinion, this dish would have been tremendously better WITHOUT the fennel seeds. It added a weird minty/licorice taste that I did not so much enjoy. Overall, it was a delicious dish and had great flavor. It’s been boyfriend approved, so definitely worth a try!



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