Stuffed Roasted Red Peppers

stuffed-peppers Recipe
Anna Williams
These stuffed peppers feature classic Mediterranean flavors like olive oil, garlic, fresh spinach, couscous, and feta cheese.


Makes 6 servings (serving size: 1 pepper)

Recipe Time

Prep: 25 Minutes
Cook: 18 Minutes

Nutritional Information

Calories 216
Fat 8 g
Satfat 4 g
Monofat 3 g
Polyfat 1 g
Protein 9 g
Carbohydrate 30 g
Fiber 5 g
Cholesterol 21 mg
Iron 2 mg
Sodium 479 mg
Calcium 165 mg


6 large red bell peppers
1 tablespoon olive oil
4 garlic cloves, minced
6 ounces fresh spinach
1 tablespoon fresh lemon juice
1 teaspoon salt
3/4 cup uncooked couscous (about 2 cups cooked)
1/2 cup crumbled feta cheese


1. Roast the bell peppers on a gas stove's open flame, turning them with tongs, until the skins are blackened, for about 2-3 minutes; or roast them on a rack under the broiler 2 inches from the heat, turning them every 5 minutes, for about 15 minutes. Transfer peppers to a bowl, cover with plastic wrap, and let them cool. When cool enough to handle, peel peppers starting at the stem end, carefully cut off the tops with a paring knife, and rinse out any seeds. Set aside.

2. Lightly coat a sauté pan with olive oil; place over medium heat. Sauté garlic until it begins to turn golden, about 1 minute. Add spinach; cook over medium heat until it wilts, about 2 minutes. Remove pan from heat. Stir in lemon juice and salt; place spinach in a bowl. Preheat oven to 350°.

3. In a small pot, cook couscous according to package directions (about 5 minutes). Using a spatula, add the couscous and the feta cheese to the wilted spinach, and mix well.

4. Line a baking sheet with aluminum foil. Generously stuff all the peppers with couscous-spinach stuffing, and place on a baking sheet. Bake on the center rack for about 8 minutes. Serve immediately.