Food & Cooking Recipes Ingredients Pasta and Grains Grilled Vegetarian Stuffed Peppers Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 14, 2017 Print Rate It 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 Rate it Print