Mediterranean Stuffed Bell Pepper Delight

A savory stuffed pepper bursting with Mediterranean flavors, featuring fluffy couscous mixed with juicy cherry tomatoes and creamy feta cheese.

⏱️ Cooking Time: 35 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat the oven to 375°F (190°C). Cut the top off the bell pepper and remove the seeds and membranes inside, creating a cavity for the filling. Roasting the pepper empty first helps tenderize it and develop a sweeter flavor. Place the pepper in a baking dish and brush the inside with half a tablespoon of olive oil to prevent it from drying out. Bake for about 10 minutes until it starts to soften.
2. 2.
   While the pepper is roasting, prepare the couscous. Bring 1/2 cup of water to a boil in a small pan. Add the couscous, stirring once. Remove the pan from heat, cover, and let it sit for 5 minutes. This allows the couscous to absorb water efficiently. Fluff it with a fork and transfer it to a mixing bowl.
3. 3.
   Chop the cherry tomatoes into quarters, which will help them release juices and blend flavors better with the other ingredients. Add them to the couscous along with the crumbled feta cheese. Mix in the remaining olive oil, and season with salt and pepper to taste. This mixture should be moist but not overly wet, so adjust seasoning as needed.
4. 4.
   Remove the bell pepper from the oven. Carefully spoon the couscous mixture into the pepper, packing it tightly without mashing the couscous. This ensures even heating and flavor integration. Return the stuffed pepper to the oven and bake for another 15-20 minutes until the pepper is tender and the top starts to brown slightly, which adds a delightful texture.
5. 5.
   Let the pepper cool for a few minutes, allowing flavors to meld further before serving. If the pepper is too soft or falls apart, use foil to prop it up during the final baking stage. If you prefer a crispier top, broil for an additional 2 minutes at the end, watching closely to avoid burning.