Couscous Stuffed Peppers (Easy Vegetarian)
These couscous stuffed peppers are bell peppers filled with fluffy, herbed couscous, tomato, and vegetables, then baked until the peppers are tender and sweet. Couscous cooks in minutes, which makes this an easy, colorful vegetarian dinner.
Stuffed peppers can go one of two ways: light and summery, or a heavy thing you regret by 9pm. These land firmly in the first camp. Couscous is the laziest grain there is, since it cooks by just sitting in hot water, so the whole thing comes together while the oven does the real work. I make them on nights I want something that feels put-together but takes about ten minutes of actual effort. Eat them warm, or cold from the fridge the next day, when somehow they taste even better.
Choosing the peppers and cooking the couscous
Peppers: pick large ones with a flat-ish base so they stand upright in the dish and hold the filling. Red, orange, and yellow bake up sweetest; green is firmer and a little more bitter, so use it if you want less sweetness.
Couscous: use a 1:1 ratio of couscous to hot liquid, cover, and leave it 5 minutes before fluffing with a fork. Soak it in vegetable broth rather than plain water, because couscous takes almost all its flavor from the liquid it drinks up.
The filling: tomato, onion, garlic, and fresh herbs do the heavy lifting; feta, chopped olives, or toasted pine nuts are all worth adding. To keep the dish vegan, skip the feta or use a plant-based one. For a gluten-free version, swap the couscous for cooked quinoa or rice.
Getting the peppers tender without a bland filling
- Pre-soften the peppers. Roast the halves cut-side down for about 10 minutes, or blanch them 3 to 4 minutes, before stuffing. Skip this and the couscous is done long before the pepper turns tender.
- Salt the broth properly. Under-seasoned liquid means flat couscous, since the grain has no other chance to pick up flavor once it has soaked.
- Add beans for a fuller meal. Stir a handful of chickpeas or white beans into the filling and they turn a side dish into dinner.
- Brown the top. Add cheese or breadcrumbs for the last 10 minutes of baking for a golden, crisp finish.
Making them ahead and storing leftovers
- Assemble ahead: stuff the peppers, cover, and refrigerate raw, then bake when you need them, adding a few extra minutes since they go in cold.
- Fridge: baked peppers keep up to 3 days and are genuinely good cold, straight from the container.
- Freezer: freeze baked peppers up to 2 months and reheat covered in the oven so the couscous does not dry out.
For more stuffed vegetables and grains, try my peppers stuffed with rice and mushrooms or a bulgur pilaf.
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Couscous Stuffed Peppers
Ingredients
- 4 bell peppers large
- 1 cup couscous
- 1½ cups vegetable broth hot
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 tomato diced
- 2 tbsp olive oil
- ¼ cup herbs fresh, chopped, parsley, mint, or basil
- Salt and black pepper to taste
- Feta or vegan cheese optional, for topping
Instructions
- Preheat the oven to 375°F. Halve the peppers and remove the seeds; soften them in the oven for 10 minutes.
- Place the couscous in a bowl, pour over the hot broth, cover, and let stand 5 minutes, then fluff with a fork.
- Heat the olive oil and sauté the onion and garlic until soft. Stir in the tomato and cook 2 minutes.
- Mix the vegetables and herbs into the couscous. Season with salt and pepper.
- Fill the peppers with the couscous mixture and top with cheese if using.
- Bake for 20 to 25 minutes, until the peppers are tender. Garnish with herbs and serve.
Notes
Frequently Asked Questions
Regular couscous is made from wheat, so it is not gluten-free. To make a gluten-free version, fill the peppers with cooked quinoa or rice instead, which works just as well.
Yes. The couscous, tomato, and vegetable filling is naturally vegan, so just leave out the cheese or use a plant-based one. A drizzle of olive oil keeps it rich.
It helps. Softening the peppers for a few minutes in the oven or in boiling water before stuffing ensures they bake through to tender. Sturdier peppers need a little longer.
Yes. Stuff the peppers and refrigerate them for up to a day, then bake when ready. Baked peppers also keep for up to 3 days and reheat well in the oven.
Stir chickpeas, white beans, or lentils into the couscous, or add cheese and nuts. Serve with a salad and bread to round out the meal.
Large, sturdy bell peppers that can stand upright work best. Red, yellow, and orange peppers are sweeter, while green peppers are more savory. Choose a similar size so they cook evenly.
Absolutely delicious! I’ll definitely make this again.