This is one of my older dishes that I’m just getting around to writing up, so I may not remember everything I did with the recipe, but will try my best to recall (and this looks like a pre-bake picture of the pepper). I like that stuffed peppers are another dish that can be versatile in terms of what ingredients you use.
6 bell peppers (try to pick ones out that are a good size and will stand upright in a baking dish)
Couscous (I used a Near East package, 5.6 ounces)
1 tomato, diced
Mint leaves, chopped
Salt and pepper to taste
Olive oil and lemon juice, or balsamic vinegar
Cook couscous according to package instructions (I usually microwave it). Stir in crumbled feta cheese, mint leaves, tomato, and olives. Sprinkle with salt and pepper and drizzle with topping of choice: olive oil and lemon juice, or olive oil and vinegar.
Cut around tops of bell peppers and leave small part attached so that the caps can be flipped over to scrape the seeds scraped out. Scoop couscous mixture into the peppers, and flip the pepper caps back on- if caps fall off during cutting, don’t worry, just place them back on top. Line stuffed peppers up in a shallow baking dish and cover with aluminum foil. Bake at 375 degrees for about 40 minutes, taking foil off half-way through, until peppers are tender and filling becomes golden.
This is only one variation of the dish. I’ve also coated the couscous mixture with a tomato paste sauce that tastes very good, and put other fillings in the couscous, like veggies and beans.