Couscous and Feta Stuffed Peppers
Unless you you were born with a whisk in hand, you are probably familiar with the feeling of kitchen intimidation. I think all of us – veterans and newbies alike – have some ingredient or cooking method that we find daunting. But most of the time, if we just give it a go, it turns out that what appeared so complicated and frightening is actually quite doable…and tasty. 
Take, for instance, stuffed peppers. For about a year I ignored any and all stuffed pepper recipes I came across; I was totally intimidated by them, although for the life of me I can’t say why.
Then one day I decided to take the plunge and make these Southwestern Stuffed Peppers. Delicious? Yes. Difficult? No. Intimidating? Not anymore! 
Since then, stuffed peppers have become one of my favorite dishes to make because they look so much more impressive and challenging than they actually are!
To make these Couscous and Feta Stuffed Peppers, I first cooked my couscous (which takes no time at all), then mixed it with some chickpeas, scallions, crumbled feta cheese, chopped dried apricots, salt, pepper, and oregano.
Then I hollowed the seeds and guts out of my peppers and filled them to the brim. Sometimes I cut off the tops, other times I halve them like I did here. Then I don’t have to worry about choosing peppers that stand upright.
Once the peppers were stuffed, I covered them loosely with foil and baked them for about 45 minutes. Then is was time to feast!
The sweetness from the dried apricots and the saltiness of the feta makes for a great combination! And like I mentioned, couscous is a great option because it cooks so much faster than rice or other grains.
I served the peppers with a side of green beans, which I tossed with a vinaigrette made with coarse ground Dijon mustard, olive oil, white wine vinegar, and some agave.
Couscous and Feta Stuffed Peppers
Serves 2
Ingredients
2 bell peppers (any color works, but we like red the most)
1/4 cup whole wheat couscous, dry
2 scallions, sliced
1/4 cup crumbled feta cheese
1/4 cup dried apricots, chopped
sea salt and pepper
1/2 (15 oz) can chickpeas, rinsed and drained
1/2 tsp dried oregano
1/2 cup water
1. Preheat oven to 375º.
2. Cook couscous – Bring 1/2 cup water to a boil in a small saucepan. Remove from heat and stir in couscous. Cover and let sit for 5 minutes, then fluff with a fork.
3. Meanwhile, hollow out the bell peppers either by cutting off tops or by cutting in half length-wise. Remove seeds and “guts.” Place on a baking sheet.
4. In a medium bowl, mix together cooked couscous, chickpeas, scallions, feta, apricots, salt, pepper, and oregano.
5. Spoon mixture into peppers, then lightly cover the entire baking sheet with aluminum foil.
6. Bake for 45 minutes, until the peppers are tender.
Do you cook stuffed peppers? What are your favorite ingredients for stuffing inside?
AND
What’s one dish, ingredient, or cooking technique that you found/find totally intimidating? If you haven’t yet, I encourage you to give it a shot!
AND just because I’m curious…
Do you say “chickpeas” or “garbonzo beans”? As evidenced by this post, I’m partial to “chickpeas.”
Themocracy
This recipe looks amazing. I think I may just have to make these for dinner tonight!
I’ve always found grilling steak to be really intimidating because I’m scared of overcooking it.
Great recipe! The couscous is good enough to eat without the pepper toO!
Good recipe! I’ve never done stuffed peppers – I tried stuffed aubergine once and it was a major FAIL, so stuffed peppers are kinda the same to me…:s
What’s one dish, ingredient, or cooking technique that you found/find totally intimidating? Hmmm….I don’t think I’m afraid of anything!
AND just because I’m curious…
Do you say “chickpeas” or “garbonzo beans”?
CHICKPEAS!! NOone in England says garbonzo
I actually just made some taco stuffed peppers for the first time the other night! But I do have some leftover cous cous to use up, what a great idea.
I’m probably most intimidated by scallops or seared ahi. Perhaps now would be the time to give it a try!
I say chickpeas more, but garbonzos are what we called them growing up.
Definitely chickpeas!! I don’t know how to zest a lemon or a lime. It’s probably really easy, but it sounds like I need a special tool or something!
Would you believe I actually searched for “how to zest a lime” on YouTube?!?! I just use a box grater and lightly rub the outside of the lime until I reach the white part.
I make Mexican-style stuffed peppers. I basically just do any Mexican-inspired filling with rice, beans, and meat along with some salsa, enchilada sauce. It’s a new invention whenever I make them!
Yours look really good. I am going to try that this summer for a light dinner.
I have always calld them garbanzo beans!!
I love the idea of trying some stuffed peppers, the only downfall is that I always end up cutting my peppers up into slices to snack on before I get around to making stuffed peppers. This receipe looks very good! Thanks for sharing.
Raw pepper slices do make for a great snack!
These look amazing!! I’m actually sort of intimidated by stuffed peppers. But you’re right…they’re not really all that hard to make, and they can be so delicious! I’ll have to try this combination.
And I always say chikpeas. Garbanzo beans is too hard to say.
i used to hate stuffed peppers, but that’s because they were made with green bell peppers, which i hate! i like the idea of stuffing with couscous though…yum!
i’m totally intimidated by bread-baking still…i just don’t have the touch for it yet
and i like chickpeas best…it sounds so much friendlier!
I agree– stuffed peppers LOOK really classy, but they’re so easy to make!! I love any recipe that uses food as a vehicle for more food
I’m intimidating by baking– I love cooking, but baking with it’s precise measurements and scientific details just kind of scares me
Ya know, I hate peppers, but I’m dying to try this with tomatoes. I wonder how that would turn out…?
I call them garbanzo beans, although when I was younger I dubbed them “butt beans” for various aesthetic reasons
Hahaha I am cracking up right now – no pun intended!
I think these would be great with tomatoes!
Great dish. I’ve never made stuff peppers either but you make it seem easy. I might try this
Luuuuuuurve this idea! I’ve made quinoa with dried fruit a bazillion times but I had never thought of doing it with peppers… but I mean what is not to love?!
I’m definitely trying this!
And I say chick peas
You know, I ignore stuffed pepper recipes too. I actually have no idea why now.
You think this would work with quinoa?
I think that would be great!
I was always intimidated by making bread (not quick bread but the yeasty let-it-rise kind)unitl I actually tried it and though time consuming it wasn’t hard at all. I’m still scared of tamales and baklava, but I hear it’s with good reason. People say those are HARD!
Oh and I say chickpeas. I like the way it sounds better for some reason
I find cooking fish daunting. I do it on occasion but it’s hit or miss and I always dread it.
On a side note, I really dislike chickpeas despite trying to convince myself to love them. Can you think of a good substitute for them in recipes like this?
I think you could substitute Great Northern beans, lima beans, or edamame. Any of those would probably be quite good!
ive only ever had stuffed peppers once before but i really loved them! i love when anyone stuffs any veggie with delicious grains and such!! looks great!
<3
CHICKPEAAASSS!!!! i hardly ever say garbanzo beans, I said it once to someone and they didn’t know what I was talking about then i said, they were chickpeas and they knew but never heard them called garbanzo beans haha
I LOVE stuffed peppers, really anything stuffed is awesome because you can eat everything its cooked in!!
a lot of baking intimidates me! things like biscotti and intricate cakes and fudge, I always screw them up!!
I’ve never made stuffed peppers. In fact, I think I’ve only eaten them once or twice before. The reason they’re not a favorite of mine is because they’re usually hot/spicy (which I’m not a fan of), but that couscous mixture is right up my alley!! I LOVE feta and chick peas, and the addition of the dried apricots pretty much had my mouth watering
It really doesn’t seem like that recipe was difficult at all, but it sure did make for a gorgeous presentation!
Those look great. I’m intimidated by gnocchi.
oh that looks gorgeous, Katie! I’ve never made stuffed peppers before, but I have made stuffed kabocha before, and they were AMAZING. Easy, too!
If there is one recipe that intimidates me, it would be making fresh pasta, and also macarons.
wow, these peppers look amazing!