Mediterranean Stuffed Bell Peppers with Mushrooms, Couscous and Creamy Hummus Sauce

These stuffed bell peppers are a vibrant, Mediterranean-inspired twist on a classic comfort dish. Roasted bell pepper halves are filled with a savory mixture of Israeli couscous, meaty mushrooms and diced tomato, all seasoned with a warm Tunisian spice blend. The filling is studded with toasted almonds for a delightful crunch.

Once baked, the peppers are topped with a luscious creamy hummus sauce, crumbled feta cheese and fresh scallion greens. Every bite is a burst of flavor and texture, making this a satisfying vegetarian meal that’s sure to become a favorite.

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Ingredients

2 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sabra® Classic HummusView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Halve bell peppers lengthwise; remove stems and seeds. Toss on one side of a baking sheet with a drizzle of vegetable oil. Season with salt and pepper; arrange cut sides down. Trim mushrooms. Toss on empty side with a drizzle of oil. Season with salt and pepper. Roast on middle rack until peppers are lightly browned and softened and mushrooms are golden brown, 18-20 minutes. Remove from oven.
2. Meanwhile, trim and thinly slice scallions, separating whites from greens. Finely dice tomato. In a small bowl, toss tomato with a drizzle of olive oil. Season with salt and pepper.
3. Melt 1 tablespoon butter in a small pot over medium-high heat. Add almonds; cook, stirring often, until lightly browned, 2-3 minutes. Stir in scallion whites, couscous, 2 teaspoons Tunisian spice blend and a pinch of salt. Cook, stirring, until scallion whites are softened and couscous is toasted, 2-3 minutes. Stir in ¾ cup water and mushroom stock concentrate. Bring to a boil; cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered off heat. Tip: Drain any excess water from cooked couscous, if necessary.
4. In a second small bowl, combine hummus, sour cream and remaining Tunisian spice blend. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5. Once mushrooms are cool enough to handle, transfer to a cutting board; roughly chop. Heat pot with couscous over medium-low heat. Uncover; stir in mushrooms, tomato and 1 tablespoon butter. Cook, stirring, until butter has melted and tomato is slightly softened, 1-2 minutes. Season with salt (about ½ teaspoon) and pepper. Stuff each bell pepper half with as much filling as will fit.
6. Divide remaining filling and stuffed peppers between plates. Drizzle with sauce. Top with feta and scallion greens. Serve.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, you can substitute regular couscous, but adjust the cooking time and liquid according to package directions.

Is this recipe gluten-free?

No, because Israeli couscous is made from wheat. For a gluten-free version, use gluten-free couscous or quinoa.

Can I prepare this dish ahead of time?

You can assemble the stuffed peppers and prepare the sauce up to a day in advance. Bake just before serving.