Couscous and Chicken Feta stuffed Red Peppers

Couscous and Chicken Feta stuffed Red Peppers

4.5 of 5 (8)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 367.0
  • Total Fat: 4.3 g
  • Cholesterol: 19.8 mg
  • Sodium: 994.5 mg
  • Total Carbs: 64.9 g
  • Dietary Fiber: 10.7 g
  • Protein: 21.6 g

View full nutritional breakdown of Couscous and Chicken Feta stuffed Red Peppers calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 4


    Vegetable-oil cooking spray
    1.25 cups fat-free chicken or vegetable broth
    2/3 cup couscous
    1 Chicken Breast cut into small pieces
    4 red bell peppers
    2 tsp olive oil
    1/2 cup chopped onion
    1 med zucchini, quartered lengthwise then sliced across thinly
    1/2 tsp dried oregano
    1/2 tsp salt
    1 cup cherry tomatoes, cut in half
    15 oz canned chickpeas, drained and rinsed
    2 oz crumbled fat free feta cheese (about 1/2 cup)
    1/4 cup tomato paste


Preheat oven to 350°F F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Place peppers upright in a baking dish and roast them for 15 minutes or so, until they soften, then remove them from the oven until the filling is ready. Heat oil in a nonstick skillet. brown chicken untill cooked through. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, chickpeas and tomato paste. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Fill peppers with the couscous mixture. Bake 15 minutes. Serve immediately.

TAGS:  Poultry |

Rate This Recipe

Member Ratings For This Recipe

  • Incredible!
    3 of 3 people found this review helpful
    I made this yesterday and it was wonderful. I tweaked it a little by omitting the cherry tomatoes but adding canned diced fire roasted tomatoes, and diced the tops of the peppers and added those as well. I added a couple teaspoons of Penzy's Foxpoint seasoning.It's a great recipe, thanks! - 8/25/10

    Was this review helpful?   yes  No

  • Incredible!
    2 of 2 people found this review helpful
    I made a version of this with ground turkey instead of chicken, no zucchini, no veg oil, quinoa instead of couscous, and tomato paste instead of cherry tomatoes, my own measurements, it came out delicious!!!

    My cals were about 280 a pepper also.
    - 4/13/13

    Was this review helpful?   yes  No
  • amounts of ingredients can be justified to suit those how have kidney disease - 12/9/15

    Was this review helpful?   yes  No
  • Made this today - it is delicious! - 2/23/14

    Was this review helpful?   yes  No
  • delicious! - 1/7/10

    Was this review helpful?   yes  No
See All Comments
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.