Couscous Feta Stuffed Peppers

Whole wheat couscous, feta cheese, garbanzo beans and sautéed veggies come together in a beautiful blend of color and flavor that is simple enough for a weeknight meal but is definitely company worthy!


Earlier this week while grocery shopping, I noticed that the red and orange bell peppers were on sale and I have to admit, there is just something so beautiful about colorful bell peppers to me. I always want to do something kinda fancy with them just to showcase those gorgeous hues. I already have Turkey and Farro Stuffed Peppers  in my very early archives. Love love love that recipe although I will admit that the pictures need a bit of work. I’ve learned a lot about photography since starting this blogging adventure and I’m constantly learning more! Anyways, I wanted to try stuffed peppers in a whole new way and I have just a ridiculous love for couscous, garbanzo beans and feta…. So why not try a meatless pepper packed to the brim with everything that is wonderful.

Garlic, basil, oregano, a hint of rosemary and just a sprinkle of red pepper flakes are the spices I used to really bring it all together. Couscous and garbanzo beans don’t have a whole lot of flavor on their own, but the texture combo is out of this world and when you throw that in with the salty feta and seasoned veggies…. Well, just be prepared to fall in love. Happily this recipe makes 8 servings for only 225 calories a piece. Perfect to serve as a side at dinner and then steal the leftovers for lunch the next day.


Couscous Feta Stuffed Peppers

  • Yield: 8 (1 stuffed pepper half)
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes


  • 1 package (7.6 ounce) whole wheat original couscous (I used Aldi's Fit&Active brand)
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon coarsely ground garlic salt
  • 1/2 tablespoon olive oil
  • 1/2 large red onion (chopped)
  • 1/2 teaspoon coarsely ground garlic salt
  • 1 1/2 tablespoon minced garlic
  • 1 cup grape tomatoes (quartered)
  • 1 cup baby spinach (coarsely chopped)
  • 1 cup garbanzo beans (drained, rinsed, coarsely chopped)
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried basil
  • 1/2+1/8 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon dried rosemary
  • 1/2 teaspoon coarsely ground garlic salt
  • 6 ounce crumbled feta cheese
  • 4 medium-large bell peppers (preferably red and orange)


  1. Preheat oven to 350

  2. In a small pot, begin preparing the couscous as directed on the box.*

  3. Slice the washed bell peppers in half, deseed them, and place them face-up in a small baking dish with about 1/2 centimeter depth of water in the dish

  4. Cover with aluminum foil and bake for 15 minutes. Set aside.

  5. Using a larger sized pan, begin heating up 1/2 teaspoon of oil and add the chopped onion and 1/2 teaspoon garlic salt. Cover but do remember to stir frequently.

  6. Once the onion begins to soften, add the garlic, tomatoes, spinach, beans, and seasonings and continue to sauté until the tomatoes and spinach have softened.

  7. Stir in the couscous and 4 ounces of feta.

  8. Evenly divide among the 8 pepper halves and sprinkle on remaining feta cheese.

  9. Bake for 30 minutes at 350. (Cover after 15 minutes if the cheese or couscous are browning too much)

  10. Sprinkle on some sliced black olives if desired before serving. These would make a great lunch or light dinner on their own or a lovely side dish next to any grilled meat.


*My package of couscous called for 1 tablespoon of oil and a 1/2 teaspoon of salt. In order to lighten it up, I reduced the oil down to 1/2 tablespoon. I also used garlic salt instead of table salt for flavor.

Nutrition Facts Servings 8 (1 stuffed pepper half) Amount Per Serving Calories 228 Total Fat 5g Saturated Fat 2g Monounsaturated Fat 0g Polyunsaturated Fat 1g Trans Fat 0g Cholesterol 11mg Sodium 532mg Potassium 92mg Total Carbohydrate 32g Dietary Fiber 5g Sugars 7g Protein 11g

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