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 — somehow they are even better then.
This Recipe Works If You Need
- An easy, colorful vegetarian main
- A quick filling that cooks in minutes
- A make-ahead dish for lunchboxes or dinner
- A meatless way to use summer peppers
Why You’ll Love These Stuffed Peppers
- Quick filling. Couscous needs just a few minutes to cook.
- Light and fresh. Herbs and tomato keep it summery.
- Easy to make vegan. Skip the cheese or use a vegan one.
- Great any temperature. Lovely warm or cold.
Ingredient Notes
Bell peppers should be large and sturdy so they hold the filling. Choose any color; red and yellow are sweetest.
Couscous cooks by soaking in hot broth, so it is fast and fluffy. For a gluten-free version, use cooked quinoa or rice instead.
Tomato, onion, garlic, and herbs flavor the filling. Feta, olives, or pine nuts are lovely additions.
Tips and Variations
- Pre-soften the peppers. A few minutes in the oven or boiling water helps them cook through.
- Season the broth. Flavorful broth makes flavorful couscous.
- Add protein. Stir in chickpeas or white beans to make it more filling.
- Top it. Add cheese or breadcrumbs in the last 10 minutes for a golden top.
Storage and Make Ahead
- Fridge: store baked peppers up to 3 days.
- Make ahead: stuff the peppers and refrigerate, then bake when ready.
- Freezer: freeze for up to 2 months and reheat in the oven.
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.
