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    Home > Appetizers, Starters & Party Food

    Feta and Couscous Stuffed Roasted Romano Peppers

    Published: May 4, 2016 · Modified: Aug 30, 2018 by Nicky Corbishley

    Go to Recipe Print Recipe

    Feta and Couscous Stuffed Roasted Romano Peppers, these vegetarian stuffed peppers are packed full of flavour. Serve them up for lunch, or as a side dish with dinner!

    Couscous and Feta Stuffed Peppers - Serve them as a light lunch or side dish.

    There aren’t many recipes I can get away with serving at dinner time that don’t involve meat, but this Feta and Couscous Stuffed Roasted Romano Peppers recipe is definitely one of them.

    Lightly charred romano peppers, stuffed with herby couscous and creamy feta cheese, then finished off with olives (no black ones for me though bleurgh!) and cucumber. I love to serve these pretty looking peppers on a bed of baby mixed leaves. The bright red of the romano peppers really stands out against the green of the leaves.

    The whole thing is served with a light, lemon-garlic dressing.

    Couscous and Feta Stuffed Peppers - Serve them as a light lunch or side dish.

    Of course you don’t have to serve them on their own. They work as a wonderful side dish for salmon or chicken kebabs.

    I’m looking forward to serving them at our next barbeque. Now that we’ve got TWO barbeques (don’t ask, Chris just feels like he needs two…), we’re waiting on tenterhooks for a lovely warm weekend.

    I’m dreaming about lamb souvlaki, grilled peaches, honey garlic chicken skewers and these lovely stuffed peppers. I might even serve them with some spicy Dark & Stormy cocktails. Have you ever tried one? OMG – my absolute favourite boozy drink! Spicy ginger beer, lime juice and spiced rum, served over ice.

    In fact I might just have to put that on one the blog (even if I have already just told you how to make it!).

    Couscous and Feta Stuffed Peppers - Serve them as a light lunch or side dish.

    You could also roast the peppers on the barbeque rather than in the oven for this recipe, although I’d probably only give them 5-10 minutes on there as they can easily burn (spoken like someone who actually knows how to cook on a BBQ. I’m not even allowed near it!).

    Do you have an interesting BBQ or cocktail recipe? I’d love to hear.

    FYI – my recipe for these stuffed romano peppers first appeared in Superfoods magazine.

    The Feta and Couscous Stuffed Roasted Romano Peppers Recipe:

    Feta and Couscous Stuffed Roasted Romano Peppers

    By: Nicky Corbishley
    Feta and Couscous Stuffed Roasted Romano Peppers, these vegetarian stuffed peppers are packed full of flavour. Serve them up for lunch, or as a side dish with dinner!
    5 from 1 vote
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Lunch
    Cuisine Mediterranean
    Servings 6 servings as a starter or 3 as a main
    Calories 389 kcal

    Ingredients
     

    • 3 romano peppers - halved and deseeded
    • 2 tbsp olive oil
    • 1 red onion
    • ½ red pepper - deseeded and chopped finely
    • ½ green pepper - deseeded and chopped finely
    • 1 clove garlic - peeled and minced
    • ½ tsp dried oregano
    • 150 g uncooked couscous
    • 300 ml hot vegetable stock
    • Salt and pepper
    • ¼ cucumber
    • 100 g mixed leaves
    • Small bunch parsley - roughly chopped
    • Small bunch basil - roughly chopped
    • 100 g feta cheese
    • 100 g mixed olives, de-stoned and sliced

    Lemon Garlic Dressing:

    • Juice of 2 lemons
    • 100 ml extra-virgin olive oil
    • 1 clove garlic - peeled and minced
    • ¼ tsp dried oregano
    • Salt and pepper to taste

    INSTRUCTIONS
     

    • Preheat the oven to 200c/400f. Place the romano peppers on a baking tray and drizzle on 1 ½ tbsp of the olive oil, then rub the oil all over both sides. Arrange on the tray cut side up and sprinkle on a pinch of salt and pepper. Place in the oven to cook for 15-20 minutes until the peppers are soft and slightly charred at the edges.
    • Meanwhile heat the remaining ½ tbsp oil in a small sauce pan. Peel the red onion and cut it in half. Cut one half into thin slices and put to one side. Chop the other half finely into small pieces. Place the small pieces into the pan and cook on a medium heat for 5 minutes until the onion softens. Add in the peppers, garlic and oregano and cook for a further 2 minutes, then stir in the couscous. Add the vegetable stock, bring to the boil, then turn off the heat and place a lid on the pan. Leave for five minutes to cook, then remove the lid and fluff with a fork. Season to taste.
    • Slice the cucumber in half lengthways and scoop out the seeds using a teaspoon. Slice in half lengthways again, then cut into quarter-moon pieces.
    • Make the dressing by mixing all of the dressing ingredients together in a small bowl using a fork.
    • Arrange the mixed leaves on a large serving dish. Place the cooked peppers on top. Stir the parsley and basil through the couscous, then use a spoon to stuff the peppers with the couscous. Crumble the feta cheese on top of the peppers, then scatter the red onion slices, sliced olives and cucumber slices over the top of the dish. Serve immediately with the dressing.

    ✎ Notes

    Nutritional Information is per starter serving.

    Nutrition

    Calories: 389kcalCarbohydrates: 28gProtein: 7gFat: 28gSaturated Fat: 5gCholesterol: 14mgSodium: 570mgPotassium: 295mgFiber: 3gSugar: 4gVitamin A: 2545IUVitamin C: 102.5mgCalcium: 109mgIron: 1.1mg
    Keywords Sring, Stuffed Peppers, summer
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!
    Couscous and Feta Stuffed Peppers - Serve them as a light lunch or side dish. Also great for serving at your BBQ party!

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
    « Spring Vegetable Risotto with Proscuitto
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    Reader Interactions

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    1. Katy says

      September 01, 2018 at 10:52 am

      5 stars
      Fabulous combination, made for a delicious lunch with friends yesterday.

      Reply
    2. Christine says

      May 11, 2016 at 12:49 pm

      Gah, Nicky! I love these so much. Not only are they stunning they have everything I love inside. And I don't have to CHOOSE between black or green olives!! Winning.

      Reply
      • Nicky Corbishley says

        May 19, 2016 at 5:00 pm

        Ha ha thanks Christine. I'm not sophisticated enough to like black olives yet, but I'm trying 😀

        Reply

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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