This Couscous Stuffed Peppers recipe brings together vibrant Mediterranean flavors in a dish that's ready in under an hour. Perfect for serving a crowd, it’s a versatile option that can be enjoyed hot alongside your favorite sides or stored for an easy, flavorful meal prep.
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Why You'll Love this Recipe
- Mediterranean flavors. It's simply spiced, yet bursting with flavor.
- Versatile recipe. These stuffed peppers can be served as a main dish or side dish alongside your favorite protein.
- Perfect for meal prep. Make these peppers on Sunday night and enjoy them as a quick and easy lunch throughout the week.
Ingredients and Substitutions
- Bell peppers. Any color peppers will work well, use whatever you prefer.
- Couscous. Any fluffy couscous will work here. Israeli couscous (pearl couscous) or Moroccan couscous are both great.
- Diced tomatoes. I recommend using salt-free tomatoes to better control the sodium content in these peppers. If you only have a salted can of diced tomatoes, reduce or omit the added teaspoon of salt.
- Chickpeas. Chickpeas, or garbanzo beans, are a staple ingredient in Mediterranean cooking. A good alternative would be lentils or for a non-vegetarian option add ground beef or try ground pork peppers.
- Feta cheese. Tangy, salty feta adds a final touch of flavor and creaminess. Substitute for goat cheese or whatever cheese you have on hand.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Cut the peppers lengthwise, then place the pepper halves face up in a casserole dish of choice. Spray lightly with cooking spray, then pre-cook for 10 minutes.
Step 1: Warm olive oil in a large skillet, then add the diced onion. Cook for 3-4 minutes then add the garlic and cook for 1 more minute. Once the garlic is fragrant, add in the diced tomatoes, chickpeas and spices. Mix to combine then simmer for about 5 minutes.
Step 2: Turn off the heat and add the cooked couscous, baby spinach, fresh lemon juice and herbs. Spoon the filling mixture into the peppers and top each with a sprinkle of feta cheese. Bake for 20 minutes, or until warmed through and the peppers are softened. Serve and enjoy!
Sarah's Top Tips
- Prep the couscous in advance. This recipe calls for pre-cooked and cooled couscous. To make the recipe prep simpler and quicker, I recommend making the couscous about 24 hours in advance and storing it in an airtight container in the fridge until ready to use. If you're new to cooking with couscous, follow my cooking instructions in this recipe: Lemon Herb Pearl Couscous.
- Cook the couscous in broth. This will help add flavor to the dish. Both chicken broth and vegetable broth would work well here.
- Make sure you pre-cook the bell peppers while you make the filling. They won't fully cook if you skip this step.
Serving
Stuffed peppers are the perfect hearty main to serve alongside simple dishes like Air Fryer Frozen Green Beans, Roasted Maple Bacon Brussels Sprouts, Italian Tomato Salad, or Air Fryer Frozen Brussels Sprouts.
If you aren't vegetarian, you can also serve these stuffed peppers as a side to your favorite protein. I recommend something simply seasoned, such as Air Fryer Lemon Pepper Chicken Thighs, Air Fryer Rotisserie Chicken, or Grilled Mediterranean Chicken Thighs.
Storage & Reheating
For leftovers, store them in an airtight container in the refrigerator for up to 3 days. When ready to enjoy again, reheat in the microwave or bake in the oven at 350°F until warmed through.
To freeze, transfer the stuffed peppers to a freezer-safe bag or container, remove excess air, and store for up to 3 months. Thaw in the refrigerator overnight before reheating.
More Recipes You May Like
- Easy Meatball and Couscous Soup Recipe40 Minutes
- Lemon Pearl Couscous17 Minutes
- Greek Turkey Meatballs with Tzatziki40 Minutes
- Air Fryer Stuffed Peppers50 Minutes
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Couscous Stuffed Peppers
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Ingredients
- 3 bell peppers, cut in half lengthwise
- Olive oil spray
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 (15 ounce) can diced tomatoes (no salt added)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 2 cups couscous, cooked
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ lemon, juiced
- 5 ounces fresh baby spinach
- ¼-1/3 cup crumbled feta cheese
Instructions
- Preheat the oven to 400 degrees F. Once preheated, add the cut peppers to a baking dish, spray lightly with olive oil spray and pre-cook for 10 minutes.
- Heat olive oil in a large skillet over medium-high heat. Add the diced onion to the pan and cook for 3-4 minutes, until softened.
- Add in the minced garlic and cook for 1 more minute.
- Mix in the diced tomatoes, chickpeas and spices. Stir and simmer for about 5 minutes.
- Turn off the heat and stir in the cooked couscous, spinach, lemon juice and herbs until the spinach is wilted. Spoon the mixture into the peppers and top them with feta cheese.
- Place the peppers in the oven and cook for 20 minutes.
- Serve and enjoy.
Sarah's Tips
- Prep the couscous in advance. This recipe calls for pre-cooked and cooled couscous. To make the recipe prep simpler and quicker, I recommend making the couscous about 24 hours in advance and storing it in an airtight container in the fridge until ready to use. If you're new to cooking with couscous, follow my cooking instructions in this recipe: Lemon Herb Pearl Couscous.
- Cook the couscous in broth. This will help add flavor to the dish. Both chicken broth and vegetable broth would work well here.
- Make sure you pre-cook the bell peppers while you make the filling. They won't fully cook if you skip this step.
- For leftovers, store them in an airtight container in the refrigerator for up to 3 days. When ready to enjoy again, reheat in the microwave or bake in the oven at 350°F (175°C) until warmed through.
- To freeze, transfer the stuffed peppers to a freezer-safe bag or container, removing excess air, and store for up to 3 months. Thaw in the refrigerator overnight before reheating.
KITCHEN TOOLS NEEDED
- Cutting board
- Large Skillet
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