Stuffed peppers recipe

Zach and I have both blogged about the amazing stuffed peppers Zach makes. Today you’re getting Zach’s own official recipe.

Peppers stuffed with spinach and feta

Ingredients (serves 2)

  • 2 peppers
  • 2-3 stalks of green onion, chopped
  • 1/4 of an onion
  • 1-2 tbsp olive oil
  • 2 garlic cloves, minced
  • 2-4 handfuls of spinach or kale, chopped
  • 2 cups vegetable broth (or water)
  • 3/4 cup couscous
  • 125 g feta
  • black pepper


  1. Preheat oven to 175ºC.
  2. Slice the tops off the peppers and remove seeds and white membrane. Keep the pepper caps.
  3. In a sauté pan, heat the olive oil. Sauté the onions for 3-5 minutes. Once they are soft add the garlic and spinach. Sauté until the garlic is fragrant and some of the moisture from the spinach has evaporated.
  4. Add 1 cup of vegetable broth and bring to a boil. Add the couscous and remove from heat. Cover and allow couscous to absorb the liquid.
  5. Stir in 1/3 to 1/2 of the feta and season with black pepper. Add green onion.
  6. Fill the peppers with stuffing mixture and fix on the caps. Place on an oven-safe casserole dish or pan with at least a half-inch rim.
  7. Drizzle a little olive oil over the peppers and add remaining stock to bottom of pan.
  8. Bake the peppers for 30-45 minutes or until the peppers are cooked through and sufficiently tender. Monitor the liquid in the pan while cooking and add more stock if needed.
  9. Allow peppers to cool slightly in pan before serving. Serve on a plate sprinkled with remaining feta.

We usually have some extra stuffing mixture. We either eat this with the peppers or have it for lunch the next day. It makes a great lunch.

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