Mediterranean Stuffed Pepper Recipe (with Zucchini, Olives, Couscous & Feta)
Bell pepper stuffed with zucchini, chopped black olives, couscous and more
The Mediterranean Stuffed Pepper Recipe (with Zucchini, Olives, Couscous & Feta) are special hors d'oeuvre that make simple yet elegant appetizers for your parties. I love it for the fact that sometimes when I host parties I pre make the parcels the previous day and barbecue them when I am ready to serve. You could do this as well. It is absolutely simple, easy and tastes delectable. Serve Mediterranean Stuffed Pepper Recipe (with Zucchini, Olives, Couscous & Feta) with Tabbouleh Recipe (A Mediterranean Salad) and Chickpea Soup Recipe for a hearty dinner with family.
If you like this recipe, here are a few more appetizer recipes you can try for your next party
- 4 Red Yellow or Green Bell Pepper (Capsicum) , halved from the stem and deseeded
- 2 cloves Garlic , finely chopped
- 1 Onion , finely chopped
- 1 Green zucchini , finely chopped
- 100 grams Couscous
- 1 cup Black olives , sliced
- 1/2 cup Sun Dried Tomatoes , finely chopped
- 10 Basil leaves , torn into pieces
- 50 grams Feta Cheese , roughly cubed
- Extra Virgin Olive Oil , as required
How to make Mediterranean Stuffed Pepper Recipe (with Zucchini, Olives, Couscous & Feta)
To begin making the Mediterranean Stuffed Pepper Recipe, we will first cook the couscous according to instructions given in the package.
Place the couscous in a bowl and cover with boiling water just until it covers the entire couscous. Stir in some salt, cover the bowl and allow it to stand for about 10 minutes.
After 10 minutes, you will notice the couscous has absorbed all the water. At this stage drizzle some olive oil and fluff up the couscous with a fork.
Next step is the roast the vegetables; heat oil in a wok on high heat; Add in the onions, garlic and zucchini and stir fry on high heat until it releases a roasted aroma and you see brown spots on them.
Turn off the heat and transfer the zucchini mixture to a bowl and allow it to cool completely. Once cooled stir in the black olives, sundried tomatoes, cooked couscous, the feta cheese, and basil.
Drizzle some olive oil and season with salt and cayenne pepper to taste. Check the salt and spice levels and adjust to suit your taste.
Fill each pepper with the filling mixture and wrap each of the filled peppers with aluminum foil.
Arrange them a baking sheet, cook it in the oven or on a rack over the barbecue until the pepper is grilled and tender, about 20 to 30 minutes.
Serve hot or if you have pre-grill them then serve cold.
When using the stove top method, I like to roast the peppers before I can fill them. Heat oil in large pan on low heat, place the halved peppers on the pan and allow it to slow roast until slightly tender.
Once they have been roasted on the stove top (the roasting takes about 15 -20 minutes); allow the peppers to cool completely. Add the filling into the peppers and serve.