Bell and the City of Flavors
Baked Bell Pepper Halves Stuffed with Tomato Couscous and Feta
50 minutes
Serves 4
DinnerMediterraneanVegetarianNut-freeShellfish-freeSoy-free
Herb's take
This Mediterranean-inspired dinner transforms humble bell peppers into edible bowls, filled with a vibrant, tomato-infused couscous. You'll learn the secrets of blooming spices for depth and why salty feta makes this dish sing.
Ingredients
Yield
4
Instructions
- 01Preheat the oven to 400°F (200°C). Arrange the bell pepper halves in a baking dish, cut sides up. Drizzle with 1 tablespoon olive oil and a pinch of salt and pepper. Roast for 20 minutes until just starting to soften.
- 02While the peppers bake, heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté the onion for 4 minutes until translucent.
- 03Add the garlic and cook for 30 seconds, stirring constantly.
- 04Stir in the diced tomatoes and cook for 5 minutes until they release juices and start to break down.
- 05Mix in the tomato paste, cumin, coriander, and smoked paprika. Cook for 1 minute to bloom the spices and concentrate the tomato flavor.
- 06Pour in the couscous and vegetable broth. Bring to a boil, then cover the skillet, remove from heat, and let it stand for 6 minutes to steam.
- 07Fluff the couscous with a fork. Stir in half the feta, half the parsley, and all the lemon zest and juice. Season with salt and pepper to taste.
- 08Spoon the couscous filling into the roasted bell pepper halves, mounding slightly.
- 09Sprinkle the remaining feta evenly over the peppers. Drizzle with a bit more olive oil.
- 10Return the stuffed peppers to the oven and bake for 12 minutes, until the tops are golden and the filling is heated through.
- 11Garnish with the remaining parsley and serve hot.
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