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Rachel White

couscous vegetarian stuffed peppers recipe

A light and flavorful couscous vegetarian stuffed peppers recipe that delivers fluffy texture and balanced taste with minimal effort. This easy dish creates a vibrant, satisfying meal perfect for busy evenings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Pepper Base
  • bell peppers halved and seeded
Couscous Filling
  • cup couscous cooked
  • cup chickpeas
  • cup tomatoes diced
  • cup onion chopped
  • tbsp olive oil
  • tsp oregano
  • tsp salt
Optional Topping
  • cup feta cheese crumbled
  • tbsp parsley chopped

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Saucepan
  • Knife
  • Cutting Board
  • Spoon

Method
 

  1. Preheat oven to 375°F and arrange halved peppers on a baking sheet.
  2. Mix cooked couscous with chickpeas, tomatoes, onion, oil, and seasoning.
  3. Fill each pepper evenly with the couscous mixture, pressing gently.
  4. Top with optional feta for added flavor and creamy texture.
  5. Bake until peppers are tender and filling is heated through.
  6. Garnish with parsley and serve warm for best flavor and presentation.

Notes

Bake longer for softer peppers or less for firmer texture. Avoid overfilling to prevent spilling. Freeze stuffed peppers before baking for convenience. Customize herbs or vegetables for variation. Store leftovers refrigerated up to four days and reheat gently.