Chicken, Feta, and Couscous Stuffed Peppers







A recipe from the cuisine, allowed in a diet.

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.

Nutritional Chart

Calories: 561 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 26 g
  • 71 g
  • 36 g

Ingredients Needed for Chicken, Feta, and Couscous Stuffed Peppers

For the chicken breast:

10 ounces of chicken breast
1 tablespoon vegetable oil

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
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
⅔ cup vegetable stock
3 ounces of feta
2 tablespoons of lemon juice
fresh basil for garnishing

How to Make Chicken, Feta, and Couscous Stuffed Peppers

  1. For the chicken breast:

    Heat the vegetable oil in a skillet over medium heat.

  2. Cut the chicken breast into 4 pieces and add it to the skillet.
  3. Cook it on both sides until golden brown. Season with salt and pepper in the process, also on both sides.
  4. Place the cooked chicken breast on the work surface and dice it. Set aside.
  5. 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. For the final dish:

    Slice the tops off the peppers and discard them. Remove and discard the seeds and the interior membrane.

  7. 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. Divide the vegetable stock and feta between the 4 stuffed peppers, too. Bake for 45 minutes at 360⁰F/180⁰C.
  9. Remove from oven, drizzle with lemon juice, and garnish with fresh basil.

Did you like this recipe?

Click on a star to rate it!

Average rating 4.3 / 5. Vote count: 4

Be the first to rate this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top