Stuffed Peppers, Tomatoes and Mushrooms Recipe

It’s busy planting time in the garden and I’m always in search of tasty recipes that are quick and come from home grown produce.  This recipe is perfect for spring and summer because you can use something fresh from each season.   Mushrooms are in season out in the woods now and the boys enjoy hunting for those yummy Morel mushrooms and I’m planting more seeds for summer gardening including the peppers and tomatoes!   I hope you will give this tasty recipe a look …. you can even print it and use it later in the season.

Stuffed Peppers, Tomatoes and Mushrooms Recipe
Rate this recipe

Stuffed Peppers, Tomatoes and Mushrooms Recipe


  • 6 ounce couscous
  • Water, vegetable or chicken stock
  • 4 red peppers, halved and seeded
  • 4 yellow peppers, halved and seeded
  • 8 plum tomatoes
  • 8 flat mushrooms
  • Gaea Kalamata Extra Virgin Olive Oil for drizzling
  • 2/3 cup feta cheese
  • 1 ½ ounce pine nuts
  • 2 ½ ounce Pitted Green Olives, sliced
  • 3 cloves garlic, peeled and finely chopped
  • 2 tbsp roughly chopped fresh mint
  • Salt and freshly ground black pepper
  • More Gaea Kalamata Extra Virgin Olive Oil


  1. Place couscous in a bowl and pour over hot water - or vegetable, or chicken stock just to cover by half a thumbnail. Leave to absorb.
  2. Halve and de seed peppers and tomatoes and remove stalks from mushrooms. Place in a roasting tin and roast in a pre-heated oven for 15-20 minutes until just lightly softened. Remove from oven.
  3. At the same time, fluff up couscous with a fork. Add crumbled feta, pine nuts, sliced olives, garlic and chopped mint. Season. Mix carefully. Spoon into pepper and tomato halves and over mushroom caps. Drizzle over olive oil. Return to oven for 15 minutes - or until feta is just melting and the top of the filling is crusty. Drizzle with olive oil before serving.

Image and recipe credit to :

Mushrooms in My Ohio

We are surrounded by woods so it is always fun to go out and hunt the wet areas under favorite trees for edible mushrooms.  Please be super careful when picking mushrooms out in the wild because they are not all good for you to consume.  I recommend checking out the information shared on the Ohio Extension office / Wild Mushrooms Fact Sheet.   Finding these hidden treasures can be just as much fun as adding them to a favorite recipe.

Morel Mushroom

Figure 6. Morel mushroom (Morchella). Five species in Ohio late March to mid-May. Edible. Photo courtesy of W. Sturgeon.

What is your favorite quick dish to put together during your busy time of the year? I’d love to hear from you so please connect with me by sharing a link in the space below.

Happy Spring,

Leave a Reply