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Vegetarian stuffed peppers – with couscous & feta

Today we’re making vegetarian stuffed peppers – with a delicious couscous filling and topped with mozzarella! You absolutely must try this recipe for vegetarian stuffed peppers from the oven. It’s super tasty and really easy to prepare!

Stuffed bell peppers (vegetarian)
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Stuffed bell peppers (vegetarian)

As you may know, there are many dishes in oriental cuisine in which vegetables such as peppers, courgettes, cabbage leaves or vine leaves are given a delicious filling. They are either boiled or baked in the oven. Today I am presenting vegetarian stuffed peppers from the oven. My son (5 years old) just couldn’t stop eating it, he liked it so much!

Stuffed peppers – in the oven or on the stove?

With these stuffed peppers, it was important to me that the peppers still have a delicious grilled flavor. That’s why I put them straight into the oven after stuffing (without sauce). But you can also prepare this dish in a wide pot or pan. To do this, add a little liquid and simmer over a low heat with the lid on for about 60 minutes.

I have given 10 peppers in the recipe, but I used more to fill my oven dish. Just make sure that the number and size of your peppers will fill the oven dish you are using.

Stuffed bell peppers (vegetarian)

The filling for vegetarian stuffed peppers.

The filling here consists of couscous, fresh chard, feta, black olives, tomatoes and fresh mint. For this recipe, I used the pitted black olives from the jar. You can also use spinach leaves instead of fresh chard leaves. The good thing here is that you can be very creative. For example, if you have fresh herbs such as parsley or leek left over, feel free to add them to the filling.

What goes well with vegetarian stuffed peppers?

I recommend my yogurt and mint dip as a side dish. Natural yoghurt would also go very well with it.

I hope you have a lot of fun preparing this dish and can share the pleasure with your loved ones!

Stuffed bell peppers (vegetarian)

Vegetarian stuffed peppers – everything you need:

  • Peppers
  • Olive oil
  • Couscous or bulgur
  • Onion
  • Butter
  • Garlic
  • Swiss chard or spinach
  • Feta cheese
  • Mozzarella or cheese of your choice
  • tomato
  • Olives
  • Spices: Salt, pepper, chili flakes, vegetable stock
  • For decoration: Fresh mint leaves

The step-by-step guide

  1. Place the couscous and vegetable stock in a large bowl and mix well.
  2. Pour hot (boiling) water over it. Enough water so that it is 2-3 cm above the couscous.
  3. Stir carefully with a spoon, cover and leave to soak for 15-20 minutes.
  4. Preheat the oven to 180 degrees.
  5. Peel and finely dice the onions and garlic. Wash the chard leaves thoroughly and chop finely. Wash the peppers and cut around the stem. If necessary, remove the white part from the inside of the peppers.
  6. Brush a large baking dish with olive oil. Brush the outside of the peppers with olive oil too and place them next to each other in the baking dish.
  7. Melt the butter in a pan.
  8. Sauté the onions and garlic over a medium heat.
  9. Add the chopped chard and fry briefly. Season to taste with salt, pepper and chili.
  10. Loosen the couscous with a fork. Add the sautéed chard, tomatoes, feta, olives and chopped mint leaves.
  11. Season with salt, pepper and chili flakes and mix well.
  12. Fill the peppers with the mixture. Top each with a little grated cheese and a slice of mozzarella.
  13. Carefully place the “bell pepper lid” back on top (optional)
  14. Bake in the oven for approx. 50-60 minutes. Until the peppers are soft.
  15. Halfway through the baking time, sprinkle some more grated cheese over the peppers and continue baking.
Stuffed bell peppers (vegetarian)

Shiba’s notes:

  1. Spinach can also be used instead of chard.
  2. A refreshing yogurt dip goes perfectly with it. Take a look at my yogurt and mint recipe.

The video for vegetarian stuffed peppers

@shibaskitchen The full recipe on my page. Link in profile #stuffed peppers #couscous recipe #vegetarian recipes #oriental recipes #pakistani food ♬ Some Say - Nea

3 more recipes from me

Do you like my recipe for vegetarian stuffed peppers? Then I have 3 more recipes for you here. I’m sure you’ll love these too:

What do you think of my stuffed peppers?

Praise, Criticism, Opinions

If you’ve tried this recipe, I’d love to hear what you think! Feel free to leave me a comment below or share your feedback on Instagram. I’m always happy about compliments, new tips, and friendly feedback.

Best regards

Unbenanntes Projekt 23
Stuffed bell peppers (vegetarian)

Stuffed peppers with couscous - vegetarian and delicious!

5 from 6 votes
The stuffed peppers with couscous, chard, black olives and feta are incredibly delicious and very easy to prepare. I hope you enjoy my recipe!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings: 5 People
Course: Main course
Cuisine: Asia, Europe
Calories: 1636
Ingredients Method Nutrition Notes

Ingredients
  

  • 10 small Peppers which color does not matter
  • 70 ml Olive oil
  • 250g g Couscous
  • 1 tbsp Vegetable broth
  • 300 ml Hot (boiled) water (e.g. from the kettle)
  • 1 large Onion
  • 50 g Butter
  • 4 Garlic cloves
  • 7 large Swiss chard leaves Alternatively, spinach leaves can also be used
  • 200 g Feta cheese
  • 2 Mozzarella balls
  • 250g tomato finely chopped
  • 120 g grated mozzarella
  • 30 g black olives from the jar, pitted (chopped)
Spices:
  • Salt & pepper to taste
  • 2 tsp Paprika powder
  • 1-2 tsp Chili flakes alternatively chili powder (hot)
Other:
  • 1 Handful fresh mint leaves

Method
 

  1. Place the couscous and vegetable stock in a large bowl and mix well.
  2. Pour hot (boiling) water over it. Enough water so that it is 2-3 cm above the couscous.
  3. Stir carefully with a spoon, cover and leave to soak for 15-20 minutes.
  4. Preheat the oven to 190 degrees.
  5. Peel and finely dice the onions and garlic. Wash the chard leaves thoroughly and chop finely. Wash the peppers and cut around the stem. If necessary, remove the white part from the inside of the peppers.
  6. Melt the butter in a pan.
  7. Sauté the onions and garlic over a medium heat.
  8. Add the chopped chard and fry briefly. Season to taste with salt, pepper and chili.
  9. Brush a large baking dish with olive oil. Brush the outside of the peppers with olive oil and place them close together in the baking dish.
  10. Loosen the couscous with a fork. Add the sautéed chard, tomatoes, feta, olives and chopped mint leaves.
  11. Season with salt, pepper and chili flakes and mix well.
  12. Fill the peppers with the mixture. Top each with some of the grated cheese and a slice of mozzarella.
  13. Carefully place the "bell pepper lid" back on top (optional)
  14. Bake in the oven for approx. 50-60 minutes. Until the peppers are soft.
  15. Halfway through the baking time, sprinkle some more grated cheese over the peppers and continue baking.

Nutrition

Calories: 1636kcalCarbohydrates: 289gProtein: 72gFat: 41gSaturated Fat: 12gCholesterol: 55mgSodium: 1126mgPotassium: 14728mgFiber: 77gSugar: 167gVitamin A: 51914IUVitamin C: 845mgCalcium: 974mgIron: 18mg

Notes

  1. Spinach can also be used instead of chard.
  2. A refreshing yogurt dip goes perfectly with it. Take a look at my yogurt and mint recipe.

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Shiba from Shibas Kittchen

Hi, I’m Shiba

I’m glad you’re here. My dishes are very much inspired by the cooking skills of my mother, who comes from Pakistan. I also present Palestinian dishes that I learned about from my husband’s family. So you’ll find lots of dishes from 1001 nights here!

I hope you enjoy browsing and cooking.

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