Roasted Peppers Stuffed With Cous Cous Recipe

Name: Roasted Peppers Stuffed With Cous Cous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 medium red, yellow or orange peppers; 1 1/4 to 1 1/2 cups chicken broth; 3/4 cup cous cous; 2 teaspoons olive oil; 1/2 pound gound turkey; 1 medium onion, diced; 1 large zucchini, diced; 1 medium summer squash, diced; 1 teaspoon salt; 1/2 teaspoon pepper; 3 teaspoons dried oregano; 1/2 teaspoon fennel seeds; 3 tablespoons tomato paste; 1 cup halved grape tomatoes; 4 ounces crumbled feta; 3 tablespoons grated romano cheese; 1/4 cup chopped fresh parsley

Servings: persons

8 medium red, yellow or orange peppers
1 1/4 to 1 1/2 cups chicken broth
3/4 cup cous cous
2 teaspoons olive oil
1/2 pound gound turkey
1 medium onion, diced
1 large zucchini, diced
1 medium summer squash, diced
1 teaspoon salt
1/2 teaspoon pepper
3 teaspoons dried oregano
1/2 teaspoon fennel seeds
3 tablespoons tomato paste
1 cup halved grape tomatoes
4 ounces crumbled feta
3 tablespoons grated romano cheese
1/4 cup chopped fresh parsley

1
Preheat oven to 350 degrees. Cut off tops of peppers, remove seeds and stem. Stand peppers up in oven proof baking dish, replace 'hats' and roast for 20 minutes.
2
While peppers are roasting prepare filling. Bring 1 1/4 cups broth to boil add cous cous, turn off heat, and cover with lid.
3
Heat a large skillet over medium/ high heat. Add the olive oil. Brown the turkey. Add the onion, zucchini, summer squash, fennel seeds,salt, pepper and oregano. Cook of 5 minutes until vegetables are slightly softened. Add the tomato paste, stirring to combine.
4
Fluff cous cous and then add to veggie mixture. Fold in the tomatoes, cheeses and parsley. If the mixture looks a little dry add the extra 1/4 cup broth. Salt and pepper to taste.
5
Remove peppers from the oven. Fill with the stuffing, gently pressing down, replace pepper tops. Return to oven and bake 15-20 minutes. I always have extra stuffing and bake it in a little oven proof dish. Serve immediately.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 medium red, yellow or orange peppers, 1 1/4 to 1 1/2 cups chicken broth, 3/4 cup cous cous, 2 teaspoons olive oil, and more.

Yes, Roasted Peppers Stuffed With Cous Cous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Peppers Stuffed With Cous Cous

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