Mediterranean Stuffed Bell Peppers with Olive Tapenade and Feta

Mediterranean · Year-round · 90 min · Serves 4 · By Lesapor Test Kitchen

Savor the flavors of the Mediterranean with these vibrant stuffed bell peppers. Filled with a spiced couscous mixture, briny olive tapenade, and creamy feta cheese, this dish is a celebration of vegetables and bold tastes. Ideal for an advanced home cook, this recipe requires careful attention to flavor balance and presentation.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup couscous
• 1 1/4 cups vegetable broth, heated
• 1 tablespoon extra-virgin olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 cup sun-dried tomatoes, finely chopped
• 1/3 cup kalamata olives, pitted and chopped
• 1/4 cup fresh parsley, chopped
• 1/2 cup crumbled feta cheese
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste

Method

1. Preheat your oven to 375°F (190°C). Arrange the bell peppers in a baking dish, cut side up, and set aside.
2. Place the couscous in a large bowl. Pour the heated vegetable broth over the couscous, cover with a plate, and let it sit for 10 minutes.
3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
4. Stir in the ground cumin and smoked paprika, cooking for an additional minute until fragrant.
5. Fluff the couscous with a fork and mix it with the onion mixture, sun-dried tomatoes, olives, parsley, and half of the feta cheese. Season with salt and pepper.
6. Stuff each bell pepper with the couscous mixture. Sprinkle the remaining feta cheese over the top.
7. Cover the baking dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly.
8. Remove from the oven and let cool slightly before serving. Drizzle with additional olive oil if desired.