Feta and Couscous Stuffed Roasted Romano Peppers
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Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (2)

Feta and Couscous Stuffed Roasted Romano Peppers

NUTRITION · PER SERVING40M COOK
CAL 19%·PRO 16%
CARBS 32G34% OF CAL
5G FIBER0G ADDED5G INTRINSIC22G OTHER5G TOTAL SUGAR
FAT 25G60% OF CAL
5G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted Romano peppers stuffed with seasoned couscous, feta cheese, and fresh herbs. A Mediterranean-inspired vegetable dish that's flavorful and satisfying as a light main course or hearty side.

mainmediterraneancasserolevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 3 romano peppers (halved and deseeded)
  • 2 tbsp olive oil
  • 1 red onion
  • ½ red pepper (deseeded and chopped finely)
  • ½ green pepper (deseeded and chopped finely)
  • 1 clove garlic (peeled and minced)
  • ½ tsp dried oregano
  • 150 g (3/4 cup) uncooked couscous
  • 300 ml (1 1/4 cups) hot vegetable stock
  • pinch salt and pepper
  • ¼ cucumber
  • 100 g (3 packed cups) mixed leaves
  • small bunch parsley (roughly chopped)
  • small bunch basil (roughly chopped)
  • 100 g (1 cup) feta cheese
  • 100 g (1/2 cup + 2 tbsp) mixed olives, de-stoned and sliced
  • juice of 2 lemons
  • 100 ml (1/2 cup minus 1 tbsp) extra-virgin olive oil
  • 1/4 tsp dried oregano
  • salt and pepper to taste
PREP
20M
SODIUM
678MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.