Bell Peppers Stuffed with Couscous

Baked stuffed peppers are always a hit with those who appreciate presentation, and this recipe takes very little effort.

Serves: 4Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy

Serves: 4


  • 4 cups vegetable broth
  • 3 cups couscous
  • 2 Tbsp. olive oil
  • 2 Tbsp. lemon juice
  • 1 cup canned small white beans, drained and rinsed
  • 2 green onions, sliced
  • 1⁄2 tsp. ground cumin
  • 1⁄2 tsp. chili powder
  • 4 large bell peppers
  • 1 Tbsp. chopped fresh parsley


  • Preheat oven to 350°F. Bring vegetable broth to a boil and add couscous. Cover, turn off heat, and let sit for 10 to 15 minutes until couscous is cooked. Fluff with a fork.
  • Combine couscous with olive oil, lemon juice, peas or corn, green onions, cumin, and chili powder.
  • Cut bell peppers in half and remove seeds. Stuff pepper halves with couscous mixture.
  • Transfer to a baking dish and bake for 15 minutes. Serve, garnishing with chopped parsley.