Vegetarian Greek Stuffed Peppers
Easy and healthy vegetarian greek stuffed peppers! Filled with tomatoes, cucumber, red onion and feta! Light and packed with freshness!
Stuffed peppers. One of those dishes that we ate all the time growing up. Except these are so not my mama’s stuffed peppers!
Please bear with my ridiculous (i.e. not so funny) jokes this morning. After a long holiday weekend filled with fun times, this whole back to reality thing is like a kick in the pants. My A-game is nowhere in sight.
So, let’s just get right to the dish at hand (to spare you anymore terrible punch lines). Vegetarian greek stuffed peppers! Which I kinda sorta wanted to title greek salad stuffed peppers. But that didn’t totally 100% make sense, so I just stuck with greek.
But! They are very much greek salad inspired! We have a filling that is packed with classic greek salad ingredients – tomatoes, cucumber, red onion, feta! And a jazzy and delicious dressing with red wine vinegar, honey and oregano.
To bulk it up just a tad and give it a bit of oomph, we mix those ingredients together with some whole wheat couscous <— a true favorite of mine – you just cannot beat the super fast cook time! The filling gets piled on top of tender, slightly browned bell peppers and dinner is served.
Crazy light, super fresh, so perfect for summer.
Tips & Tricks For These Greek Stuffed Peppers
- Here’s the deal with how I would encourage you to prep this recipe. Get the peppers going and pop them in the oven. While they are cooking, make the couscous and prep all the rest of the veggies and the dressing (you’ll have more than enough time!). This way, the actual total time for the recipe is only 35 minutes! It’s longer as listed down below since I kept the prep and cook times separate and not overlapping, if you will.
- If you are feeling lazy and don’t want to brush the individual peppers with olive oil, you can just spray the baking sheet with nonstick or olive oil spray, and then spray the cut sides of the peppers. Makes it even easier!
- If your cherry tomatoes are really large, quarter them instead of halving (this will allow them to be more evenly distributed throughout the filling).
- I can never resist garnishing these peppers with some chopped parsley – but this is totally optional!
- A note on the recipe yield! We only get about 4 servings with these peppers since they are just so light (well, at least to us!). If you want to stretch them to 6, I’d suggest serving with a more substantial side. But then again, maybe we just eat a lot???
Summer bell peppers – you are just the best, you pretty little things you!
Additional Mediterranean Recipes You Might Enjoy!
- Greek Salad with Roasted Vegetables
- Mediterranean Hummus Bowls
- Greek Vegetarian Meatballs
- Grilled Greek Salad Pita Sandwiches
- Mediterranean Chickpea and Lentil Salad
- Mediterranean Couscous Salad
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the peppers:
- 6 medium bell peppers
- olive oil, for drizzling
- salt and pepper, for sprinkling
For the filling:
- ¾ cup low sodium vegetable broth
- ¾ cup uncooked whole wheat couscous
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 cup halved cherry tomatoes
- 1 cup peeled and chopped cucumber
- ½ cup thinly sliced red onion
- ½ cup crumbled feta cheese
For the dressing:
- 3 tablespoons olive oil
- ½ tablespoon honey
- 1 tablespoon red wine vinegar
- 1 teaspoon dijon mustard
- 1 clove garlic, minced
- ¼ teaspoon salt
- pinch of pepper
- ¼ teaspoon dried oregano
For the peppers:
- Preheat the oven to 375ºF.
- Slice the peppers in half vertically and remove the seeds and ribs. Brush the peppers all over with olive oil, then arrange in a single layer on a large rimmed baking sheet with the cut sides facing up. Sprinkle the peppers lightly with some salt and pepper.
- Bake for about 30 minutes, until tender and starting to brown (the bottoms especially).
For the filling:
- Meanwhile, add the broth to a small saucepan. Bring to a boil then stir in the couscous. Remove from the heat, cover and let sit for 5 minutes. Fluff the couscous with a fork, then add to a large bowl and let cool for about 5 to 10 minutes.
- To the large bowl, add in the chickpeas, tomatoes, cucumber, red onion and feta cheese. Toss to combine.
For the dressing:
- In a small bowl, whisk together all the ingredients for the dressing.
- Pour the dressing into the bowl with the couscous and toss to combine. Taste and adjust any seasonings as needed. If the mixture seems too “dry,” drizzle in a little more olive oil! Scoop some of the filling into each of the bell pepper halves and serve!
Don’t want to turn on the oven? I think the peppers would be awesome grilled instead!
See the tips & tricks section above for how to prep the ingredients to keep the total recipe time at only 35 minutes!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 295 Total Fat: 13g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 11mg Sodium: 501mg Carbohydrates: 37g Fiber: 6g Sugar: 10g Protein: 9g