Couscous Stuffed Peppers

I can’t tell you how many times I’ve been to HomeGoods and Target over the past 2 weeks.


I’m trying to make my first sophisticated adult bed, with matching sheets and throw pillows and all.

So, it’s a big deal.

And it’s not easy, because I can’t make a decision for the life of me. And there are so many options.

And, of course, everything I love is the most expensive choice. So I ask myself, “Do I really need this?” And then I answer myself and say, “Yes, yes I do.” This is my BED, it is a vital part of my wellbeing.

No more college dorm room duvet or peace sign printed sheets. Blake and I are moving up in the world! I think he’s really enjoying the new fluffy linen comforter. He usually crawls underneath and falls asleep in a little ball like the cutest little button he is.

P.S. These are the best stuffed peppers I’ve ever made. Whoever thought to stuff peppers with yummy veggies and rice and cheese is a God.

You’ll Need

  • 5 peppers, gutted
  • 1 box couscous
  • 2 zucchinis, chopped
  • ½ large yellow onion, chopped
  • Mushrooms (Optional. I don’t like them but I think other people would in this recipe.)
  • 1 can chichpeas
  • 1 can diced tomatoes, with juice
  • 3 tbsp tomato paste
  • 1 tbsp oregano
  • Salt & pepper
  • Olive oil
  • Crumbled feta

Preheat the oven to 350.

Sprinkle olive oil on the peppers and place them standing up in a deep baking dish. Bake for 20 minutes. In a small pot, cook the couscous according to package instructions. In a deep pan, heat olive oil over medium, add onions and sauté until aromatic. Add in zucchini, chickpeas, other veggies if desired, leftover pepper, tomatoes, paste, and spices. Sprinkle with salt & pepper. Once veggies are cooked, mix in the couscous; evenly distribute into peppers, top with crumbled feta, and place back in the oven for 15 minutes.

Grab a spoon and start shovin.

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