These stuffed peppers make a perfect summer meal, but if you can find flavorful bell peppers and sweet cherry tomatoes this time of year there’s no reason not to enjoy them now. The original recipe calls for couscous which is a form of wheat, so I used quinoa instead. Quinoa is rich in protein, as are the chickpeas and feta, making this vegetarian main healthy and satisfying. The only other substitution I made was to use olive oil instead of cooking spray, which is a matter of personal preference, but if you regularly use cooking sprays you may want to know more about what’s in them. And yes, sometimes they contain gluten.
Despite involving a few different steps, this recipe only takes half an hour of active work in the kitchen. I prepared the vegetables while the quinoa was cooking, then set it aside to cool while I boiled the peppers. As I’m sometimes known to do, I doubled the fennel and oregano to give the stuffing a little boost. The result is a savory combination of salty and sweet—salty feta and sweet fennel and oregano all mixed together with the quinoa and chickpeas. Roasting the peppers for 15 minutes gives them a chance to soften and the flavors of the stuffing to blend. It’s also a great opportunity to prepare a side salad or green vegetable. I decided to go a slightly more complicated route and made these poached artichokes, which were even better leftover after sitting in the lemon and white wine sauce.
They are beautiful enough to serve to company, and also simple enough for a weeknight meal. Either way, I hope you enjoy them!
Couscous and Feta Stuffed Peppers via Epicurious
SELF September 2000