Couscous Stuffed Peppers

5 from 2 votes

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.

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: American

Servings: Servings

Calories: 265.64kcal

Author: Sarah Hill

Equipment

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.

Video

Notes

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.

Nutrition