Get ready to transform your dinner table with a dish that's not just a meal, but a culinary adventure! These vibrant Romano peppers are about to become your new obsession, packed with creamy feta, fluffy couscous, and a burst of Mediterranean flavors that will transport your taste buds straight to the sunny coastlines. Whether you're a seasoned home chef or a cooking novice, this recipe promises to impress with its stunning presentation and incredibly delicious combination of textures and tastes.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 Romano peppers, halved
- 1 cup couscous
- 1 cup vegetable broth
- 1/2 cup feta cheese, crumbled
- 1/4 cup olives, chopped
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare the Romano peppers by carefully slicing them in half lengthwise, removing seeds and membranes. Pat the pepper halves dry with paper towels.
- In a medium saucepan, bring the vegetable broth to a boil. Remove from heat, add couscous, cover, and let sit for 5 minutes until liquid is absorbed.
- Fluff the couscous with a fork and let it cool slightly. Mix in crumbled feta cheese, chopped olives, olive oil, salt, and pepper.
- Brush the pepper halves with olive oil and season with a pinch of salt and pepper.
- Generously fill each pepper half with the couscous and feta mixture, pressing gently to compact the filling.
- Arrange the stuffed peppers on the prepared baking sheet, filling-side up.
- Roast in the preheated oven for 20-25 minutes, until peppers are tender and edges are slightly charred.
- Remove from oven and let cool for 5 minutes before serving. Optionally, garnish with fresh herbs like parsley or mint.
Tips
- Choose firm, bright Romano peppers with smooth, unblemished skin for the best results.
- Pat the peppers completely dry before roasting to ensure they get a nice char and don't become soggy.
- Let the couscous cool slightly before mixing in other ingredients to prevent the feta from melting completely.
- Don't overfill the peppers - leave a little room for the filling to expand during roasting.
- For extra flavor, try toasting the couscous in a bit of olive oil before adding the broth.
- If you want a crispier top, switch your oven to broil for the last 2-3 minutes of cooking.
- Fresh herbs like parsley or mint can add a bright, fresh finish to the dish.
- Serve immediately for the best texture and temperature.
Nutrition Facts
Calories: 156kcal
Carbohydrates: 15g
Protein: 5g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 10mg
