Grilled Peppers with Feta Couscous Filling

Halved bell peppers from the grill, filled with spiced couscous, chickpeas and feta. A vegetarian main course with a Mediterranean flavor that goes well with yogurt or a fresh salad.

By yumbelo · 4 servings · 50 minutes

Ingredients

• 4 pc red bell pepper
• 200 g couscous
• 250 ml water
• 1 can chickpeas (drained weight about 240 g)
• 200 g feta
• 2 pc tomatoes
• 1 pc zucchini
• 1 pc red onion
• 2 pc garlic cloves
• 3 tbsp olive oil
• 1 pc lemon (zest and juice)
• 1 bunch parsley
• 1 tsp smoked paprika powder
• 1 tsp cumin, ground
• salt
• pepper

Method

1. Preheat the grill to medium-high heat.
2. Bring the water to a boil, pour it over the couscous in a bowl, cover and let it steam for 5 minutes, then fluff with a fork.
3. Halve the peppers, remove the cores and white membranes, brush the outside of the halves with 1 tbsp olive oil and season with salt.
4. Grill the pepper halves cut side down for 6 to 8 minutes, until the skin starts to blister, then turn them and grill briefly on the skin side.
5. Finely dice the onion and garlic, dice the tomatoes and zucchini small, and finely chop the parsley.
6. Drain and rinse the chickpeas, and crumble the feta coarsely.
7. Mix the onion, garlic, tomatoes, zucchini, chickpeas, feta, parsley, lemon zest, lemon juice, paprika powder, cumin and 2 tbsp olive oil into the couscous and season with salt and pepper.
8. Brush or fill the pepper halves with the filling, place them on the grill or in a grill basket, close the lid and grill for another 10 to 15 minutes, until the peppers are soft and the filling is hot.
9. Remove the stuffed peppers from the grill, let them rest briefly and serve warm.