Peppers stuffed with feta and couscous


Recipe preparation
  • In a salad bowl, pour 125 g of Tipiak couscous, then 180 ml of boiling water, a knob of butter.
  • Mix and cover 
  • After 15 min, mix again, keep cover and refrigerate for 45 min.
  • Preheat the oven to 180°C
  • Rinse the spinach leaves and strain them
  • Rinse the yellow pepper and cut it in 2 (remove the peduncle and the seeds. Dice it
  • Peel and slice the onion
  • Brown it in a pan with some olive oil
  • Add the spinach leaves and the diced yellow pepper. Season and cook for 5 minutes over a high heat while stirring
  • Prepare the other peppers: rinse and cut them in 2 (remove the peduncle and the seeds)
  • Dice the feta
  • Add the cooked vegetables and the feta to the couscous and mix it all
  • Garnish the peppers with this mix and spread some Tipiak breadcrumbs on it
  • Brown in the oven for 15 minutes


  • You can also garnish mini-peppers with the same mix and serve them as appetizers


  • 150 g of Tipiak couscous
  • 5 peppers(1green/2yellow/1red/1orange)
  • 100 g of fresh spinach leaves
  • 1 onion
  • 100 g of feta cheese
  • 2 tablespoons of olive oil
  • 3 to 4 tablespoons of Tipiak Breadcrumbs
  • Salt, pepper

Used in the recipe

Products used

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