Vegetarian Main Dish: Couscous and Feta Stuffed Peppers

Vegetarian Main Dish: Couscous and Feta Stuffed Peppers

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Couscous and Feta Stuffed PeppersI’m a big fan of the sweet and salty combination.

Chocolate covered pretzels? Delish.

Sweet and salty granola bars? I could live off ’em.

Anything sea salt and caramel-flavored? Yes, please!

Turns out the combination works great even outside the realm of snacks and desserts, like in this vegetarian main dish recipe: Couscous and Feta Stuffed Peppers. The saltiness of the feta cheese is complemented by the sweetness of the dried apricots.

At 45 minutes, the cook time is pretty significant for a weeknight meal, so I usually cook the couscous and mix it with the other fillings the night before. Then I just have to stuff the peppers and pop them in the oven the day of.

Also, depending on the size of your peppers, you might have leftovers of the couscous mixture. I love it on top of baby spinach for lunch the next day!

Couscous and Feta Stuffed Peppers

Couscous and Feta Stuffed Peppers Tweet this recipe!

Serves 4 (serving size = two bell pepper halves)


4 bell peppers (any color is fine, we like red the best)
1.3 cups couscous, dry
4 green onions, sliced
0.75 cup crumbed feta cheese
0.5 cup chopped dried apricots
1 (15 oz) can chickpeas, rinsed and drained
1 tsp. dried oregano
salt and pepper, to taste

1. Preheat oven to 375.

2. Cook couscous—Bring 2 cups of 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 the tops or by slicing in half length-wise. Remove the seeds and place on a baking sheet.

4. In a medium bowl, mix together the cooked couscous, chickpeas, green onions, feta, apricots, oregano, salt and pepper.

5. Spoon mixture into the peppers, then lightly cover the entire baking sheet with aluminum foil.

6. Bake for 45 minutes, until peppers are tender.

Are you a fan of the sweet and salty combination?

And out of curiosity, do you call ’em chickpeas or garbanzo beans? 


  1. Tarana
    Jun 18, 2014 @ 07:28:25

    Looks so yummy! And has all ingredients that I love. Pinning for later. P.S: I call them chick peas.


  2. Abigail McDonald
    Jun 18, 2014 @ 12:57:58

    I’m loving these recipes you’ve been sharing! I love trying new things. Yes, I do love the sweet and salty combo and I call them chickpeas.


  3. Angela Gilmore
    Jun 18, 2014 @ 15:38:07

    I am in love with sweet and salty! I’m smitten with it! I don’t usually do sweet and salty in a main dish though, and these peppers look and sound delicious. I am pinning this to my Summer Recipe board!


  4. Dana
    Jun 18, 2014 @ 17:37:55

    I love sweet and salty, and I call them chickpeas. I’m not a feta fan, but the rest of the recipe looks yummy! I could substitute almonds for the salty taste, and I like adding a crunch.


    • Katie
      Jun 18, 2014 @ 20:56:43

      That would be a perfect substitution!


  5. tamaralikecamera
    Jun 18, 2014 @ 20:41:55

    Chickpeas here! I do like sweet and salty but generally not together. More like one after the other. (sweet and then salty) Although my granola blend from Hippie Chick Granola is sweet and salty and it’s my favorite!
    The photos look delicious.


  6. Jessica @ My Life in Harmony
    Jun 21, 2014 @ 18:11:35

    Garbanzo beans 🙂 Great combo of the feta and apricots!


  7. Michelle @ A Dish of Daily Life
    Jun 22, 2014 @ 22:23:19

    Yum! This looks great! I’m more of a salty fan than sweet but in the summer I crave veggies!


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