Feta and Couscous Stuffed Roasted Romano Peppers — these vegetarian stuffed peppers are full of flavour. Serve them for lunch or as a colourful side dish.
Table of Contents
- Feta and Couscous Stuffed Roasted Romano Peppers Recipe
This Feta and Couscous Stuffed Roasted Romano Peppers recipe proves a meat-free dish can still be a satisfying dinner centrepiece. Sweet, lightly charred romano peppers cradle a fragrant herby couscous mixed with creamy feta, crisp cucumber, olives and a scattering of fresh herbs. A tangy lemon-garlic dressing brings it all together.
Serve the stuffed peppers on a bed of mixed baby leaves for a bright, attractive presentation — the deep red peppers contrast beautifully with greens. They also work wonderfully as a side for grilled salmon, chicken kebabs or other barbecue favourites.
You can roast the peppers in the oven or briefly on the barbecue — just be careful not to char them too long if using direct heat. The recipe originally appeared in Superfoods magazine and makes a lovely addition to summer gatherings.
Feta and Couscous Stuffed Roasted Romano Peppers
Ingredients
- 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
Lemon Garlic Dressing:
- juice of 2 lemons
- 100 ml (1/2 cup minus 1 tbsp) extra-virgin olive oil
- 1 clove garlic peeled and minced
- ¼ tsp dried oregano
- salt and pepper to taste
Instructions
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Preheat the oven to 200C / 400F (fan).
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Place the halved romano peppers on a baking tray. Drizzle with 1½ tbsp olive oil and rub it over both sides. Arrange the peppers cut side up, season with a pinch of salt and pepper, and roast for 15–20 minutes until soft and slightly charred at the edges.
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Meanwhile, heat the remaining ½ tbsp olive oil in a small saucepan. Peel the red onion and cut it in half. Slice one half thinly and set aside. Finely chop the other half and cook the small pieces over medium heat for about 5 minutes until softened.
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Add the chopped red and green peppers, minced garlic and dried oregano to the pan and cook for a further 2 minutes. Stir in the couscous, pour in the hot vegetable stock, bring to the boil, then remove from the heat and cover. Leave for 5 minutes, then fluff the couscous with a fork and season to taste.
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Slice the cucumber lengthways, scoop out the seeds with a teaspoon, then slice into quarter-moons.
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Make the dressing by whisking together lemon juice, extra-virgin olive oil, minced garlic, dried oregano, salt and pepper in a small bowl.
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Arrange the mixed leaves on a large serving platter and place the roasted peppers on top. Stir the chopped parsley and basil through the couscous, then spoon the couscous into each pepper. Crumble feta over the peppers, scatter the reserved red onion slices, sliced olives and cucumber, and serve immediately with the dressing.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
This recipe was first published May 2016. Updated December 2025 for housekeeping purposes.
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