Mediterranean Stuffed Bell Peppers with Couscous, Mushrooms and Creamy Hummus

Stuffed peppers get a Mediterranean makeover with a flavorful filling of couscous, mushrooms and almonds, seasoned with a Tunisian spice blend. Roasted until tender, these peppers are served with a creamy hummus sauce and crumbled feta for a satisfying vegetarian dinner.

This dish is perfect for weeknights, offering a hearty and healthy option that’s packed with protein and fiber. The combination of textures-from the tender peppers to the crunchy almonds and creamy sauce-makes every bite exciting.

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Ingredients

2 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up on a baking sheet and set aside.
2. In a small bowl, combine the hummus and sour cream. Stir in half of the scallion greens (reserve some for garnish). Season with salt and pepper to taste. Set aside.
3. Bring a small pot of salted water to a boil. Add the Israeli couscous and cook until tender, about 8-10 minutes. Drain and set aside.
4. While the couscous cooks, heat a drizzle of oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook until browned, about 5-7 minutes. Add the diced tomato and cook for 1 minute more. Season with salt and pepper.
5. Add the cooked couscous, Tunisian spice blend, sliced almonds and the white parts of the scallions to the skillet. Stir to combine and cook for 1 minute. Remove from heat.
6. Stuff each pepper half with the couscous mixture, pressing gently to pack. Roast for 15-20 minutes, until the peppers are tender and the filling is heated through.
7. Serve the stuffed peppers with a dollop of the hummus sauce, a sprinkle of feta cheese and the remaining scallion greens.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, you can substitute regular couscous, but adjust the cooking time according to package instructions. Israeli couscous is larger and chewier, so the texture will differ.

What can I use instead of feta cheese?

You can substitute feta with goat cheese or omit it for a dairy-free version. The dish will still be delicious.

Can I make this dish ahead of time?

Yes, you can assemble the stuffed peppers up to a day in advance and refrigerate. When ready to bake, add a few extra minutes to the cooking time.