Couscous Stuffed Peppers With Pumpkin and Feta Recipe

couscous stuffed peppers

I always loved stuffed peppers, I don’t even know why I haven’t posted this recipe earlier! I make this quite often as even though it looks quite like a crowdpleaser, this meal is super simple. And healthy! They’re super nutritious, packed with minerals, antioxidants, and vitamins C, B-6, and A. And they are quite low in calories too – if that matters to you. 

They can be served as a starter, a side dish or even a main course. For this recipe, I never pre-roast the peppers, because I like the firmness and the texture to them. You can also swap normal couscous to giant couscous and pumpkin to butternut squash.

For me, I prefer eating them whilst warm, but they are very good as a cold buffet item too, just cover them in the fridge so that the couscous don’t go dry.


couscous stuffed peppers

couscous stuffed peppers

couscous stuffed peppers

stuffed peppers

couscous stuffed peppers

stuffed peppers

Couscous Stuffed Peppers with Pumpkin and Feta
Prep Time
15 mins
Cook Time
25 mins

Super easy recipe that can be starter, main course or a side dish. Looks brilliantly colourful too.

Course: Appetizer, Main Course, Side Dish
Keyword: couscous stuffed peppers
Servings: 6 people
  • 3 large bell peppers tricolour if possible
  • 50 g cooked couscous
  • 80 g peeled and diced pumpkin 1cm x 1cm cubes
  • 80 g cubed feta cheese 1cm x 1cm cubes
  • 250 ml vegetable stock
  • 1 handful toasted pine nuts
  • 1/2 tsp chilli flakes
  • 2 tbsp olive oil
  • 1 handful fresh mint chopped
  • 1 handful fresh coriander chopped
  1. Preheat oven to 180 Celsius.

    Evenly scatter the pumpkin pieces on a baking tray, toss with olive oil, salt, pepper and the chilli flakes. Roast . them for 15 minutes or until they are soft. When they are ready, set them aside.

    Prepare the stock and after you placed the couscous into a heat resistant bowl, pour the stock over it, cover with a plate and let it soak. When all the liquid is absorbed and the couscous is tender - it's ready.

    couscous stuffed peppers
  2. Toast the pine nuts (unless you bought toasted pine nuts) and chop the herbs and the feta cheese.

    Halve the peppers and deseed them.

    Mix everything in a bowl.

    couscous stuffed peppers
  3. Stuff the peppers with the couscous, drizzle with olive oil and bake them on a baking tray for 10-15 minutes. 180 Celsius is perfect for this. (You can use the same baking tray you used for roasting the pumpkin.)

    couscous stuffed peppers
  4. Serve immediately. Enjoy!

    couscous stuffed peppers

 Couscous Stuffed Peppers With Pumpkin and Feta

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