Mediterranean Stuffed Pepper Recipe (with Zucchini, Olives, Couscous & Feta)

Steps

1. 1To begin making the Mediterranean Stuffed Pepper Recipe, we will first cook the couscous according to instructions given in the package.
2. 2Place the couscous in a bowl and cover with boiling water just until it covers the entire couscous. Stir in some salt, cover the bowl and allow it to stand for about 10 minutes.
3. 3After 10 minutes, you will notice the couscous has absorbed all the water. At this stage drizzle some olive oil and fluff up the couscous with a fork.
4. 4Next step is the roast the vegetables; heat oil in a wok on high heat; Add in the onions, garlic and zucchini and stir fry on high heat until it releases a roasted aroma and you see brown spots on them.
5. 5Turn off the heat and transfer the zucchini mixture to a bowl and allow it to cool completely. Once cooled stir in the black olives, sundried tomatoes, cooked couscous, the feta cheese, and basil.
6. 6Drizzle some olive oil and season with salt and cayenne pepper to taste. Check the salt and spice levels and adjust to suit your taste.
7. 7Fill each pepper with the filling mixture and wrap each of the filled peppers with aluminum foil.
8. 8Arrange them a baking sheet, cook it in the oven or on a rack over the barbecue until the pepper is grilled and tender, about 20 to 30 minutes.
9. 9Serve hot or if you have pre-grill them then serve cold.
10. 10When using the stove top method, I like to roast the peppers before I can fill them. Heat oil in large pan on low heat, place the halved peppers on the pan and allow it to slow roast until slightly tender.
11. 11Once they have been roasted on the stove top (the roasting takes about 15 -20 minutes); allow the peppers to cool completely. Add the filling into the peppers and serve.
12. 12Serve Mediterranean Stuffed Pepper Recipe (with Zucchini, Olives, Couscous & Feta) with Tabbouleh Recipe (A Mediterranean Salad) and Chickpea Soup Recipe.