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  • Prep
    16 min
  • Total
    30 min
  • Servings

Stuffed Peppers on the BBQ


3 bell peppers (red, yellow and orange), seeded and halved 

175 g (6 oz) Saputo Fetos cheese, cut into small cubes 1 cm (½ in.) thick

16 black olives, pitted and finely chopped

1 can chickpeas, rinsed and drained

125 mL (½ cup) chopped parsley

125 mL (½ cup) raisins

125 mL (½ cup) pine nuts, roasted

Juice extracted from 1 lemon

45 mL (3 tbsp) lemon zest (about 3 lemons)

Olive oil, to taste

Salt and pepper, to taste

Fresh oregano, chopped (for garnish)


250 mL (1 cup) medium couscous

250 mL (1 cup) vegetable broth

15 mL (1 tbsp) Saputo butter

Salt and pepper to taste


  1. In a small saucepan, bring vegetable broth to a boil. Remove from heat. Add butter, salt and pepper. Stir in couscous, cover and let stand for 5 to 7 minutes or until broth is absorbed.
  2. Cut peppers in half, removing all seeds.
  3. Preheat grill to medium-high. Drizzle inside of pepper halves with olive oil. Cook (cut side up) for 3 to 5 minutes.
  4. In a bowl, combine couscous, chickpeas, raisins, roasted pine nuts, parsley, black olives, Fetos cheese, lemon juice and zest. Add olive oil to taste. Season with salt and pepper.
  5. Fill each pepper half with the couscous mixture.
  6. Sprinkle with oregano and lemon zest just before serving.

Tip: Be careful not to overcook the peppers; they should be firm enough so they are easy to stuff.