Recipe Detail

Grilled Vegetarian Stuffed Peppers

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Number of Servings:


  1. 4 - assorted bell peppers halved and seeded
  2. 5 tablespoons - extra-virgin olive oil plus more for drizzling
  3. 2 - shallots halved and thinly sliced
  4. - kosher salt and ground pepper
  5. 1 - large tomato cored and chopped
  6. 1/3 cups - golden raisins
  7. 1 cups - plain couscous
  8. 1 cups - chopped fresh mint or parsley or a combination, as desired
  9. 1 cups - crumbled feta
  10. 1 - large egg lightly beaten
  11. - mixed greens for serving


Heat grill to medium-high. Drizzle peppers with 2 tablespoons of oil. Grill, turning once, until charred in spots, about 10 to 12 minutes.

Meanwhile, combine 3 tablespoons oil with shallots and a pinch of salt in a large cast-iron skillet; place on grill. Cook, stirring often, until shallots soften, about 5 minutes. Add tomato and raisins; cook, stirring, for 1 minute.

Add couscous and 1-1/2 cups of water; season with salt and ground pepper. Simmer, stirring, until water has evaporated, about 4 minutes; remove from heat.

Transfer mixture to a bowl; let cool slightly, then stir in mint, cheese and egg.

Season insides of peppers with salt and ground pepper; place in skillet. Divide filling among peppers, and return skillet to grill.

Cover and cook until filling binds, about 5 minutes. Serve, drizzled with oil, alongside greens.


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