Sheet-Pan Mediterranean Peppers
Halved bell peppers stuffed with herbed couscous, cherry tomatoes, and feta, roasted until tender in 18 minutes. A vibrant weeknight dinner that looks restaurant-worthy on the plate.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 2 large bell peppers (any color), halved lengthwise, seeds removed
- ¾ cup couscous
- 1 cup cherry tomatoes, halved
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 3 tbsp olive oil
Instructions
- 1
Preheat oven to 400°F. Brush the cut sides of pepper halves with 1 tbsp olive oil and season with salt and pepper.
- 2
Cook couscous in 1.5 cups boiling water with salt for 5 minutes, then fluff with a fork and let cool 2 minutes.
- 3
Stir couscous with tomatoes, feta, parsley, remaining 2 tbsp olive oil, and salt and pepper to taste.
- 4
Divide couscous mixture evenly among pepper halves, mounding gently. Arrange on a sheet pan.
- 5
Roast until peppers are tender and edges are lightly charred, about 15–18 minutes.
- 6
Serve hot straight from the pan.
Tools you’ll need
- sheet pan
- oven
- pot (for couscous)
- fork
- cutting board
- knife
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