Food & Cooking Recipes Ingredients Pasta and Grains Grilled Vegetarian Stuffed Peppers Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 14, 2017 Rate PRINT Share 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 Originally appeared: Martha Stewart Living, June 2017 Rate It PRINT