Best 5 Sweet And Sour Couscous Stuffed Peppers Recipes

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Tantalize your taste buds with a culinary journey to the vibrant flavors of the Mediterranean with this collection of sweet and sour couscous-stuffed pepper recipes. Embark on a delightful adventure as you explore a variety of tantalizing fillings, from the classic combination of juicy ground beef and aromatic spices to the delightful fusion of sweet and tangy dried fruits and nuts. Vegetarian enthusiasts will relish the hearty and flavorful mix of roasted vegetables, while seafood lovers will delight in the succulent shrimp and feta cheese filling. Each recipe offers a unique twist on the classic stuffed pepper, promising an explosion of flavors in every bite. Prepare to indulge in a symphony of textures and flavors as you discover your new favorite stuffed pepper recipe.

Check out the recipes below so you can choose the best recipe for yourself!

HEALTHY VEGETABLE AND COUSCOUS STUFFED PEPPERS



Healthy Vegetable and Couscous Stuffed Peppers image

This dish looks particularly vibrant when you use a combination of sweet yellow, red and orange bell peppers. Pick the largest ones you can find, with the flattest, most stable bottoms so they remain standing once they're stuffed and baked in the tomato sauce. These peppers are delicious hot out of the oven or served Mediterranean-style at room temperature.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 13

6 large red, yellow or orange bell peppers (or a combination), stable-bottomed enough to stand upright
Two 28-ounce cans fire-roasted tomatoes
1 cup Israeli couscous
1 tablespoon chopped fresh oregano (about 3 sprigs) or 2 teaspoons dried
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium zucchini, finely chopped
6 cloves garlic, minced
3 cups loosely packed baby spinach
1/4 teaspoon red chile flakes, optional
One 7-ounce block feta cheese, drained and crumbled
1/2 cup chopped fresh basil (about 12 large leaves)

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut off the very tops of the peppers. Remove and discard the ribs and seeds and set the peppers aside.
  • Drain the tomatoes in a colander set over a medium bowl. Reserve the juice and set the tomatoes aside over a plate to catch any residual juices. Stir the couscous, oregano, 1 teaspoon salt and 1/2 teaspoon black pepper into the tomato juice and set aside while preparing the filling.
  • Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the onion, zucchini, half the garlic and 1/2 teaspoon salt and cook, stirring frequently, until the vegetables are softened and just beginning to brown, about 3 minutes. Increase the heat to high, stir in the couscous mixture and simmer rapidly, stirring frequently, until the couscous is just al dente and the liquid is beginning to thicken, about 5 minutes. Stir in the spinach and cook, adjusting the heat if necessary, until the leaves are bright green and just beginning to wilt, about 30 seconds. Set the filling aside to cool slightly.
  • To make the sauce, combine the remaining garlic and olive oil in a Dutch oven, add the chile flakes if using and stir to combine. Place the pot over medium-high heat and cook, stirring occasionally at first then more frequently as the oil starts to sizzle to prevent the garlic from burning, until the garlic starts to stick to the edge of the spoon and is just beginning to turn a very pale straw color, 2 to 3 minutes. Stir in the reserved drained tomatoes plus any accumulated juices, 1 cup water, 1/2 teaspoon salt and 1/2 teaspoon black pepper and cook, stirring frequently, until the mixture just begins to come together and thicken, about 3 minutes. Remove from the heat.
  • Fold the feta and basil into the couscous filling. Fill a pepper with about 3/4 cup of the filling, scooping it in loosely and shaking the pepper to level the filling rather than packing it down. Nestle the filled pepper in the sauce in the pot, then repeat with the remaining peppers, propping them up against each other and the sides of the pot for stability during baking.
  • Cover the pot and bake until the peppers are tender but not mushy and the sauce is bubbling, 45 to 60 minutes. Check after 45 minutes to see if the peppers are tender but not soft or they will be overcooked and mushy. Let rest for at least 15 minutes before serving. Serve hot, warm or at room temperature with a generous scoop of the tomato sauce.

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.

SWEET AND SOUR PEPPERS STUFFED WITH RICE OR BULGUR AND FENNEL



Sweet and Sour Peppers Stuffed With Rice or Bulgur and Fennel image

These sweet and sour peppers are great on their own, but they can also be filled. I like the filled peppers both cold, as sort of a salad, and warm. This is one instance in which fleshy red peppers work best.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course, side dish

Time 1h

Yield Serves 6

Number Of Ingredients 16

3 cups water
1/3 cup sugar
1/3 cup sherry vinegar
1 onion, sliced
6 garlic cloves, sliced
Salt to taste
1 bay leaf
4 sprigs fresh thyme
4 medium or 3 large red peppers, cut in half, seeds and membranes removed
2 tablespoons extra virgin olive oil
2 medium-size fennel bulbs (about 3/4 pound), finely chopped
2 garlic cloves, minced
2 cups cooked red, brown or black rice, or bulgur
Freshly ground pepper to taste
1/2 cup chopped fresh mint, parsley, dill or chervil, or a mix
1 to 2 ounces feta, crumbled (optional)

Steps:

  • Simmer the peppers. Combine the water, sugar, vinegar, sliced onion, sliced garlic, salt, bay leaf and thyme in a large saucepan and bring to a simmer. Add the peppers, turn the heat to medium and boil gently for 15 minutes, checking and spooning liquid over the peppers from time to time if they are not submerged. Remove from the heat, allow to cool, cover and refrigerate until cold.
  • Heat the olive oil over medium heat in a large skillet and add the fennel and a pinch of salt. Cook, stirring often, until the fennel is tender and fragrant, about 5 minutes. Add the garlic and continue to cook, stirring, for another 30 seconds to a minute, until fragrant, then stir in the rice or bulgur and mix together. Season to taste with salt and pepper and remove from the heat. Stir in the herbs.
  • Set a strainer over a bowl and drain the peppers. Blot them dry with paper towels and arrange on a platter or on plates if serving cold. Arrange in a lightly oiled baking dish if serving hot, and preheat the oven to 350 degrees. Fill with the rice mixture and spoon 2 teaspoons of the marinade over the filling of each serving. Sprinkle on the feta. Serve or chill if serving cold. If serving warm place in the oven for 15 minutes, until the cheese softens.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 5 grams, Carbohydrate 75 grams, Fat 7 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 959 milligrams, Sugar 19 grams

SWEET & SOUR STUFFED BELL PEPPERS



Sweet & Sour Stuffed Bell Peppers image

My grandfather's recipe. My grandfather was famous for his garden and his cooking with the vegetables from his garden. He even made the local newspaper with a page of his recipes. This is taken directly from the newspaper article.

Provided by Edward S

Categories     Peppers

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

8 small bell peppers
1 cup ketchup
1/2 cup water
1/2 cup white vinegar
1 teaspoon dry mustard
2 tablespoons cornstarch
1 (8 ounce) can water chestnuts, sliced
2 cups pineapple juice
1 lb ground beef
1/2 cup breadcrumbs
1/2 cup onion, chopped
1 (8 ounce) can water chestnuts, chopped
1 egg, beaten
1 (8 ounce) can crushed pineapple, drained
1 teaspoon salt

Steps:

  • Clean peppers and boil for 5 minutes.
  • Meanwhile, make the sauce and bring to boil till it starts to thicken, remove from heat.
  • Fill Peppers and put 1 tablespoon sauce on top of each.
  • Bake uncovered 40 minutes at 350°F.
  • Then put 1 tablespoon sauce on top and bake for 5 minutes more.
  • Served with mashed potatoes or rice.
  • Put the extra sauce on the table.

Tips:

  • To save time, use pre-cooked couscous or quinoa.
  • If you don't have any vegetable broth, you can use water instead.
  • Feel free to add other vegetables to the stuffing, such as zucchini, mushrooms, or corn.
  • If you like a sweeter filling, add a tablespoon or two of honey or maple syrup.
  • For a spicier filling, add a pinch of cayenne pepper or chili powder.
  • Serve the stuffed peppers with a dollop of yogurt or sour cream.

Conclusion:

Sweet and sour couscous stuffed peppers are a delicious and easy meal that can be enjoyed by people of all ages. They are perfect for a quick and healthy weeknight dinner. Plus, they are a great way to use up leftover couscous or quinoa. So next time you are looking for a new and exciting recipe, give these stuffed peppers a try. You won't be disappointed!

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