1

To begin making the Mediterranean Stuffed Pepper Recipe, we will first cook the couscous according to instructions given in the package.

2

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.

3

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.

4

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.

5

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.

6

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.

Oven Method: Preheat the oven to 200C.

1

Fill each pepper with the filling mixture and wrap each of the filled peppers with aluminum foil.

2

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.

3

Serve hot or if you have pre-grill them then serve cold. 

Stove Top Method

1

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.

2

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.

3

Serve Mediterranean Stuffed Pepper Recipe (with Zucchini, Olives, Couscous & Feta) with Tabbouleh Recipe (A Mediterranean Salad) and Chickpea Soup Recipe.