Campfire Couscous Stuffed Peppers with Feta

Name: Campfire Couscous Stuffed Peppers with Feta
Prep time: 5 min
Cook time: 30 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 medium bell peppers — halved lengthwise, seeds removed; 3/4 cup dry couscous; 3/4 cup boiling vegetable broth or water; 1 tbsp olive oil; 1 small onion, finely chopped; 1 garlic clove, minced; 6–8 cherry tomatoes, quartered; 2 tbsp chopped kalamata olives; 1/4 cup crumbled feta (about 40 g); 1 tbsp chopped fresh parsley; 1/2 lemon, juiced; Salt and pepper, to taste; Pinch of red pepper flakes (optional)

Goal: Energy & Focus

Cuisine: Mediterranean

Meal: Dinner

Diet: Vegetarian

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Campfire Couscous Stuffed Peppers with Feta

Image is for representation purposes only and may not reflect the exact recipe

Serves 2Time: 5 min prep · 30 min cook

By RecipeUncle

Mediterranean-inspired stuffed bell peppers made over a campfire with quick-cooking couscous, olives, cherry tomatoes and crumbled feta — minimal equipment, big flavor.

Nutrition per serving

Calories360kcal

Protein11g

Carbs48g

Fat12g

Fiber6g

Sodium720mg

Ingredients

halved lengthwise, seeds removed
2 medium bell peppers
dry couscous
3/4 cup
boiling vegetable broth or water
3/4 cup
olive oil
1 tbsp
onion, finely chopped
1 small
garlic clove, minced
1
6–8 cherry tomatoes, quartered
chopped kalamata olives
2 tbsp
crumbled feta (about 40 g)
1/4 cup
chopped fresh parsley
1 tbsp
lemon, juiced
1/2
Salt and pepper,
to taste
Pinch of red pepper flakes (optional)

Steps

1.Prepare a campfire with hot coals; place a small pot or Dutch oven on a grate and bring the broth to a boil.
2.Remove from heat, stir in couscous, cover and let sit 5 minutes; fluff with a fork and drizzle 1/2 tbsp olive oil.
3.In the same pot or a skillet over coals, warm remaining olive oil and soften onion and garlic (3–4 minutes); add tomatoes and olives and cook 1–2 minutes.
4.Combine cooked couscous with the sautéed vegetables, lemon juice, parsley, salt, pepper and red pepper flakes; fold in half the feta.
5.Stuff couscous mixture into pepper halves, sprinkle remaining feta on top, wrap each pepper in foil (or nestle in a lidded Dutch oven).
6.Cook on hot coals or in the Dutch oven 12–18 minutes until peppers are tender; unwrap and serve warm.

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