Best 7 Couscous Stuffed Red Bell Peppers Recipes

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**Discover a delightful culinary creation that combines the vibrant flavors of the Mediterranean with the versatility of couscous – Couscous Stuffed Red Bell Peppers!**

This dish offers a tantalizing blend of textures and flavors, featuring tender bell peppers stuffed with a delectable filling of savory couscous, aromatic herbs, and a hint of spice. Embark on a journey of culinary delight as we explore a collection of recipes that showcase this vibrant dish. From classic preparations to innovative variations, these recipes cater to a range of tastes and preferences, promising an unforgettable dining experience. Get ready to indulge in a symphony of flavors with Couscous Stuffed Red Bell Peppers!

Here are our top 7 tried and tested recipes!

MEDITERRANEAN COUSCOUS STUFFED PEPPERS



Mediterranean Couscous Stuffed Peppers image

Mediterranean stuffed peppers with couscous are easy to make, healthy, and packed with fresh Greek flavors.

Provided by Ann Otis

Categories     Main Dish

Time 1h10m

Number Of Ingredients 16

4 bell peppers (seeded and halved lengthwise)
3/4 cup vegetable broth
3/4 cup uncooked couscous
1/4 teaspoon kosher salt
1/4 teaspoon ground turmeric
1 tablespoon olive oil
1/2 medium yellow onion (chopped)
2 large cloves garlic (minced)
1 small zucchini (diced)
2 teaspoons dried oregano
1 14- oz can black-eyed peas
2 cups chopped plum tomatoes (about 3-4 tomatoes)
1/4 cup fresh basil (chopped and loosely packed)
1 cup crumbled feta
salt and pepper to taste
fresh lemon juice and olive oil for drizzling

Steps:

  • Preheat the oven to 400 F. Grease a 9 x 13 inch baking pan with olive oil.
  • Cut the bell peppers in half lengthwise (from top to bottom). Remove the stems and seeds and place them cut-side up in the baking dish.
  • Bring the broth to a boil in a medium sauce pan. Remove the pan from the heat and stir in the couscous, salt, and turmeric. Cover with a lid and set aside for 10 minutes or until the water is fully absorbed. Remove the lid to cool.
  • Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until tender, about 3-4 minutes. Add the zucchini, garlic, and oregano and cook an additional 3-4 minutes., until softened and fragrant.
  • Stir in the black-eyed peas and tomatoes and cook another 2-3 minutes.
  • Fold in the couscous, feta and basil. Taste and add salt and pepper to taste.
  • Fill the pepper halves with the couscous mixture and cover the baking dish tightly with foil.
  • Bake in the preheated oven for 30-40 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the filling is golden.
  • Sprinkle with extra feta and fresh basil before serving if desired.

Nutrition Facts : Calories 454 kcal, Carbohydrate 65 g, Protein 21 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 763 mg, Fiber 14 g, Sugar 15 g, ServingSize 1 serving

COUSCOUS-STUFFED PEPPERS WITH BASIL SAUCE



Couscous-Stuffed Peppers with Basil Sauce image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 22

1 cup low-sodium chicken broth
2 teaspoons ground cumin
3/4 cup couscous
1 cup canned garbanzo beans, rinsed and drained
1/4 cup dried currants
1 packed cup chopped baby spinach leaves
1/2 cup (4 ounces) crumbled feta cheese
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 medium red bell peppers
1 medium yellow bell pepper
1 medium orange bell pepper
Hot water, as needed
1 packed cup fresh basil leaves
1/2 cup (about 4 ounces) creme fraiche
3 tablespoons extra-virgin olive oil
1 tablespoon water
1 garlic clove, coarsely chopped
2 teaspoons fresh lemon juice
1/4 teaspoon sugar
1/4 teaspoon salt, plus extra, as needed
1/4 teaspoon freshly ground black pepper, plus extra, as needed

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  • Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.
  • Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks
  • Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.
  • Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

COUSCOUS-STUFFED RED BELL PEPPERS



Couscous-Stuffed Red Bell Peppers image

Looking for a quick and easy dinner served in a different way? Then this colorful meal-in-a-pepper is for you! And you don't precook the peppers, so they're very fresh-tasting.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 2

Number Of Ingredients 5

1 box (5.7 oz) roasted garlic and olive oil-flavored couscous
1 1/4 cups water
2 large red bell peppers, cut in half lengthwise, seeds and membranes removed
1 cup chopped fresh spinach
1/4 cup grated Parmesan cheese

Steps:

  • Cook couscous in water as directed on box omitting oil; cover to keep warm.
  • Meanwhile, in 8-inch square (2-quart) microwavable dish, arrange bell pepper halves; add 2 tablespoons water. Cover with microwavable waxed paper. Microwave on High 3 to 4 minutes or just until crisp-tender.
  • Stir spinach and cheese into couscous. Spoon mixture into pepper halves.

Nutrition Facts : Calories 390, Carbohydrate 74 g, Cholesterol 10 mg, Fat 1/2, Fiber 8 g, Protein 17 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 12 g, TransFat 0 g

COUSCOUS AND FETA STUFFED PEPPERS



Couscous and Feta Stuffed Peppers image

Categories     Cheese     Pepper     Vegetable     Bake     Low Fat     Stuffing/Dressing     Feta     Bell Pepper     Fall     Healthy     Couscous     Self

Yield Makes 4 servings

Number Of Ingredients 14

Vegetable-oil cooking spray
1 1/4 cups fat-free chicken or vegetable broth
2/3 cup couscous
4 large bell peppers, mixed colors
2 tsp olive oil
1/2 cup chopped onion
6 oz zucchini, quartered lengthwise then sliced across thinly
6 oz yellow squash, quartered lengthwise then sliced across thinly
1/2 tsp fennel seeds
1/2 tsp dried oregano
1/2 tsp salt
1 cup cherry tomatoes, cut in half
15 oz canned chickpeas, drained and rinsed
4 oz crumbled feta cheese (about 1 cup)

Steps:

  • Preheat oven to 350°F F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Meanwhile, bring a large pot of water to a boil. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Boil trimmed peppers for 5 minutes, then drain them upside down. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes and chickpeas. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Place peppers upright in the baking dish and fill them with couscous. Bake 15 minutes. Serve immediately.

COUSCOUS STUFFED BELL PEPPERS



Couscous Stuffed Bell Peppers image

Make and share this Couscous Stuffed Bell Peppers recipe from Food.com.

Provided by Mrs B

Categories     Peppers

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

4 large bell peppers
5 1/2 ounces couscous
2 garlic cloves, minced
4 tomatoes, peeled and sliced
1 (14 ounce) can chickpeas, drained
3 ounces green beans, trimmed and chopped
1 medium onion, finely chopped
2 tablespoons olive oil
1 tablespoon cumin seed
1/2 tablespoon ground coriander
1/4 teaspoon cayenne pepper

Steps:

  • Preheat the oven to 350F/180C/gas mark 4.
  • Place couscous in a shallow dish and cover with 300ml of boiling water; cover the dish with clingfilm and set aside for 5 minutes.
  • Cut 'lids' off the tops off the peppers and scrape the seeds out from inside; place the peppers and their lids in a large saucepan and cover with boiling water; cook the peppers for 5 minutes, drain and set aside to cool.
  • Heat the oil in a large frying pan, add the cumin seeds, coriander and cayenne pepper and fry for a few seconds before adding the onion and garlic; fry gently for 3-5 minutes until the onion is transparent.
  • Add the tomatoes, chickpeas and green beans, stir to mix and fry for a further 2-3 minutes; stir in the couscous and remove from the heat.
  • Stand the peppers up in a shallow dish, fill the pepper cavities with couscous mix, put on their lids; bake for about 35-40 minutes.

Nutrition Facts : Calories 407.6, Fat 9.2, SaturatedFat 1.3, Sodium 316.9, Carbohydrate 71, Fiber 12.2, Sugar 8.7, Protein 13.5

STUFFED PEPPERS



Stuffed Peppers image

This staple recipe for stuffed peppers is packed with lean turkey sausage, couscous, and Monterey Jack cheese for a hearty and healthy meal that everyone will love.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h20m

Number Of Ingredients 9

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
Coarse salt and freshly ground pepper
12 ounces fresh chicken or turkey sausage, removed from casing
1 can (14 1/2 ounces) diced tomatoes
3/4 cup couscous
4 red bell peppers (about 2 pounds), halved lengthwise, seeds and ribs removed
1/2 cup shredded Monterey Jack cheese (about 2 ounces)

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onion is translucent, about 3 minutes.
  • Add sausage, and cook, breaking up with the back of a spoon, until lightly browned, about 4 minutes. Add tomatoes and 1 cup water; cook until slightly thickened, about 5 minutes. Remove from heat and stir in couscous.
  • Fill pepper halves with couscous mixture. Arrange peppers in a baking dish just large enough to hold them. Add 1/2 cup water. Cover with aluminum foil, and bake until peppers are tender, 35 to 40 minutes. Remove foil, and sprinkle with cheese. Return to oven and bake, uncovered, until cheese has melted and peppers are very tender, 10 to 15 minutes more.

Nutrition Facts : Calories 442 g, Fat 16 g, Protein 25 g

COUSCOUS-STUFFED RED BELL PEPPERS



Couscous-Stuffed Red Bell Peppers image

I made up this recipe because hubby doesn't like the "wet rice" in traditional stuffed peppers. But he loves the densely packed, drier couscous in these babies! And with ingredients like cheese and bacon, how could I miss? This is a real winner in our house!

Provided by MonkeyMazz

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 red peppers
1 cup couscous, cooked in fat-free broth
1/4 cup sunflower seeds
6 ounces low-fat turkey bacon, cooked and cut with kitchen shears into small pieces
4 ounces shredded low-fat cheddar cheese
salt
crushed red pepper flakes
oregano
parsley

Steps:

  • Clean, cut and halve peppers; bake in 350 degree oven until tender (I prefer a water bath to maintain moisture).
  • Cook couscous according to package directions, using broth instead of water; add salt, pepper, oregano and parsley during this process.
  • Add all other ingredients and pack firmly into peppers.
  • Bake until tops are toasted and cheese is sufficiently melted.

Nutrition Facts : Calories 400.2, Fat 15.7, SaturatedFat 4.1, Cholesterol 44.2, Sodium 696.3, Carbohydrate 43.6, Fiber 5.5, Sugar 6.2, Protein 22.1

Tips:

  • To save time, use pre-cooked couscous. If using uncooked couscous, follow the package directions for cooking.
  • Feel free to add other vegetables to the stuffing, such as chopped carrots, celery, or zucchini.
  • If you don't have any vegetable broth, you can use water instead. Just add a little bit of salt and pepper to taste.
  • To make the peppers even more flavorful, roast them for a few minutes before stuffing them.
  • Leftover stuffed peppers can be stored in the refrigerator for up to 3 days. You can also freeze them for up to 3 months.

Conclusion:

Couscous-stuffed red bell peppers are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are also a great way to use up leftover couscous. With their vibrant colors and delicious flavors, these peppers are sure to be a hit with your family and friends.

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