Get ready to stuff your face with these healthy, delicious, and vegetarian Couscous & Herb Stuffed Peppers. Filled to the top with tender couscous, tangy feta cheese, savory sun-dried tomatoes, and fresh herbs, this meal-in-a-pepper is a perfect midweek lunch!
4 peppers (any colors), tops cut off, stemmed and seeded
2 cups cooked Israeli couscous
1 cup fresh or defrosted frozen peas
½ cup crumbled feta cheese
2 tbsp chopped oil-packed sun-dried tomatoes
2 tbsp chopped fresh flat-leaf parsley
2 tbsp chopped fresh mint
2 tbsp olive oil
2 tbsp lemon juice
1 tsp honey
½ tsp kosher salt
¼ tsp ground cumin
¼ tsp crushed red pepper flakes
¼ cup crumbled feta cheese
1. To blanch the peppers, bring a large pot of salted water to a boil. Add peppers and cook for 3 minutes. Drain well. Place peppers upright in a 9-inch baking dish. Preheat oven to 350ºF.
2. In a large bowl, combine couscous, peas, ½ cup feta cheese, sun-dried tomatoes, parsley, mint, olive oil, lemon juice, honey, salt, cumin and red pepper flakes. Mix well and divide filling among peppers. Top with ¼ cup crumbled feta cheese and bake for 20 minutes to heat through.
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