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!
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.
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!).
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
- 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 (¾ cup) uncooked couscous
- 300 ml (1 ¼ cups) hot vegetable stock
- pinch salt and pepper
- ¼ cucumber
- 100 g (3 packed cups) mixed leaves
- small bunch parsley - roughly chopped
- small bunch basil - roughly chopped
- 100 g (1 cup) feta cheese
- 100 g (½ cup + 2 tbsp) mixed olives, de-stoned and sliced
Lemon Garlic Dressing:
- juice of 2 lemons
- 100 ml (½ cup minus 1 tbsp) extra-virgin olive oil
- 1 clove garlic - peeled and minced
- ¼ tsp dried oregano
- salt and pepper to taste
- Preheat the oven to 200C/400F (fan).
- 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.3 romano peppers, 2 tbsp olive oil
- 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.1 red onion
- 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.½ red pepper, ½ green pepper, 1 clove garlic, ½ tsp dried oregano, 150 g (¾ cup) uncooked couscous, 300 ml (1 ¼ cups) hot vegetable stock, pinch salt and pepper
- 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.¼ cucumber
- Make the dressing by mixing all of the dressing ingredients together in a small bowl using a fork.juice of 2 lemons, 1 clove garlic, ¼ tsp dried oregano, salt and pepper to taste, 100 ml (½ cup minus 1 tbsp) extra-virgin olive oil
- 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.100 g (3 packed cups) mixed leaves, small bunch parsley, small bunch basil, 100 g (1 cup) feta cheese, 100 g (½ cup + 2 tbsp) mixed olives, de-stoned and sliced