Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Bring 1.5 cups of vegetable broth to a boil, then stir in 1 cup of couscous, cover, remove from heat, and let it sit for 5 minutes until the liquid is absorbed.

2. 2

   Preheat your grill or oven to a high heat suitable for fire-roasting at 400°F (200°C), while finely dicing 1 small red onion and mincing 2 cloves of garlic.

3. 3

   In a large bowl, fluff the cooked couscous with a fork, then add the diced red onion, minced garlic, 0.5 cup of halved cherry tomatoes, 0.5 cup of crumbled feta cheese, 0.25 cup of chopped fresh mint leaves, and 0.25 cup of chopped fresh parsley.

4. 4

   Drizzle 1 tablespoon of olive oil, squeeze the juice of 0.5 whole lemon, season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper into the couscous mixture, then stir well to combine all ingredients.

5. 5

   Carefully slice 4 medium bell peppers in half lengthwise and remove the seeds and membranes, then lightly brush the insides and outsides with 1 tablespoon of olive oil.

6. 6

   Evenly spoon the couscous stuffing into each bell pepper half, mounding it slightly, and place them directly on the preheated grill grates or in a baking dish on the top rack of the oven.

7. 7

   Fire-roast the stuffed bell peppers for 20-25 minutes, or until the peppers are tender with slightly charred edges and the filling is heated through, turning once if needed for even cooking.

8. 8

   Serve the fire-roasted bell peppers immediately as a flavorful Mediterranean main course, optionally garnished with extra fresh mint or a lemon wedge.