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Chicken, Feta, and Couscous Stuffed Peppers

Let’s play a bit with the classic stuffed bell peppers recipe. Fill them with creamy feta, cooked chicken breast, and an impressive couscous mixture. The latter is made with vegetables and flavored with dill, basil, and oregano. Don't forget to add some tanginess thanks to the lemon juice.
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Let’s play a bit with the classic stuffed bell peppers recipe. Fill them with creamy feta, cooked chicken breast, and an impressive couscous mixture. The latter is made with vegetables and flavored with dill, basil, and oregano. Don't forget to add some tanginess thanks to the lemon juice.

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Ingredients

For the chicken breast:
10 ounces of chicken breast
1 tablespoon vegetable oil
salt
pepper
For the filling:
2 cups of couscous
½ zucchini, diced
1 red onion, diced
4 ounces of cherry tomatoes, diced
1 ounce black olives, diced
1 tablespoon fresh dill, chopped
salt
pepper
2 teaspoons of dried oregano
3 ounces of feta, crumbled
1 garlic clove, crushed
For the final dish:
2 red bell peppers
2 yellow bell peppers
4 tablespoons of vegetable oil
cup vegetable stock
3 ounces of feta
2 tablespoons of lemon juice
fresh basil for garnishing

Ingredients

  • For the chicken breast:

  • For the filling:

  • For the final dish:

Steps

1
Done

For the chicken breast: Heat the vegetable oil in a skillet over medium heat.

2
Done

Cut the chicken breast into 4 pieces and add it to the skillet.

3
Done

Cook it on both sides until golden brown. Season with salt and pepper in the process, also on both sides.

4
Done

Place the cooked chicken breast on the work surface and dice it. Set aside.

5
Done

For the filling: Add the couscous, zucchini, red onion, cherry tomatoes, black olives, the diced chicken meat, fresh dill, dried oregano, feta, and garlic to a bowl. Season with salt and pepper and mix them all until even.

6
Done

For the final dish: Slice the tops off the peppers and discard them. Remove and discard the seeds and the interior membrane.

7
Done

Place the scooped out peppers in a 10 x 2 inch (24 x 5 cm) baking dish. Fill them with the couscous mixture, then add one tablespoon of vegetable oil to each one.

8
Done

Divide the vegetable stock and feta between the 4 stuffed peppers, too. Bake for 45 minutes at 360⁰F/180⁰C.

9
Done

Remove from oven, drizzle with lemon juice, and garnish with fresh basil.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

561 kcal
Calories
26 g
Protein
71 g
Fat
36 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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