Food & Cooking Recipes Ingredients Pasta and Grains Grilled Vegetarian Stuffed Peppers By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 14, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 45 mins Servings: 4 If you prefer a nuttier flavor, use bulgur instead of couscous in the filling. Ingredients 4 assorted bell peppers (2 pounds total), halved and seeded 5 tablespoons extra-virgin olive oil, plus more for drizzling 2 shallots, halved and thinly sliced (1 cup) Kosher salt and freshly ground pepper 1 large tomato (8 ounces), cored and chopped (1 ⅓ cups) ⅓ cup golden raisins 1 cup plain couscous 1 cup chopped fresh mint or parsley, or a combination 1 cup crumbled feta (from a 4-ounce block) 1 large egg, lightly beaten Mixed greens, for serving Directions Heat grill to medium-high. Drizzle peppers with 2 tablespoons oil. Grill, turning once, until charred in spots, 10 to 12 minutes. Meanwhile, combine 3 tablespoons oil, shallots, and a pinch of salt in a large cast-iron skillet; place on grill. Cook, stirring often, until shallots soften, 5 minutes. Add tomato and raisins; cook, stirring, 1 minute. Add couscous and 1 1/2 cups water; season with salt and ground pepper. Simmer, stirring, until water has evaporated, about 4 minutes; remove from heat. Transfer mixture to a bowl; let cool slightly, then stir in mint, cheese, and egg. Season insides of peppers with salt and ground pepper; place in skillet. Divide fill- ing among peppers; return skillet to grill. Cover and cook until filling binds, 5 minutes. Serve, drizzled with oil, alongside greens. Armando Rafael Print