Vibrant couscous-stuffed bell peppers are how I make a plain Tuesday feel like a dinner party — fluffy toasted pine nut couscous and shredded carrot baked inside sweet pepper shells, in a pool of tomato-basil sauce, with melty Italian-style shreds on top.
Looking for a weeknight dinner that’s as beautiful as it is delicious? These vibrant, couscous-stuffed bell peppers are your answer! They’re incredibly easy to assemble, packed with savory flavors, and completely plant-based. A guaranteed crowd-pleaser that brings a rainbow to your plate!
Ingredients
• Details
• PREP: 20 minutes
• BAKE: 25 minutes
• OVEN: 350°F / 175°C
• MAKES: 4 servings
• 1 6-ounce / 170 g (6 oz) package toasted pine nut-flavor couscous mix, check for vegan
• 1/2 cup / 55 g (1.94 oz) shredded carrot, about 1 medium
• 2 large or 4 small sweet bell peppers, any color like red, yellow, or orange
• 1/2 cup / 56 g (1.98 oz) shredded vegan Italian-style cheese
• 1 1/2 cups / 360 ml tomato-basil pasta sauce
Instructions
1. Preheat your oven to 350°F / 175°C. Prepare the couscous mix according to the package directions, but omit any called-for oil and stir in the shredded carrot along with the couscous.
2. While the couscous cooks, prepare the peppers. For large peppers, slice them in half lengthwise. For small peppers, slice off the tops and set them aside. Remove all seeds and membranes. Bring a large pot of water to a boil and cook the peppers (and tops, if using) for 5 minutes to soften them slightly. Carefully remove and drain them on paper towels.
3. Arrange the peppers cut-side up in an ungreased 2-quart rectangular baking dish. Evenly spoon the prepared couscous mixture into each pepper half.
4. Cover the baking dish with foil and bake for 20 to 25 minutes, or until the peppers are tender and the filling is heated all the way through.
5. Remove the foil, sprinkle the peppers evenly with the vegan cheese, and bake uncovered for about 5 more minutes, or until the cheese is nicely melted.
6. While the peppers finish baking, gently heat the pasta sauce in a small saucepan over medium-low heat. Serve the stuffed peppers hot, topped with the warm pasta sauce. If you used small peppers, you can place their reserved tops back on for a fun presentation.
Nutritional Information
• PER SERVING: 259 cal., 6 g (0.21 oz) total fat (3 g / 0.11 oz sat. fat), 0 mg chol., 801 mg sodium, 42 g (1.48 oz) carb., 7 g (0.25 oz) fiber, 11 g (0.39 oz) pro.
Pro Tips
• For a richer flavor, prepare the couscous using vegetable broth instead of water.
• To make the filling more substantial, mix in 1/2 cup (480 ml) of rinsed chickpeas or finely chopped mushrooms with the prepared couscous.
• Don’t skip the pre-boiling step for the peppers! It ensures they become perfectly tender in the oven and not crunchy.
• These peppers are great for meal prep. Assemble them ahead of time and store in the refrigerator for up to 2 days before baking.
FAQ
Q: How can I add more protein to these vegetarian stuffed peppers
A: To make this dish more protein-rich, you can easily mix 1/2 cup (480 ml) of rinsed chickpeas, lentils, or black beans into the couscous filling. Finely chopped mushrooms or a plant-based ground substitute also work wonderfully to create a more substantial, high-protein meal.
Q: Can I make this recipe gluten-free
A: Absolutely. To make these stuffed peppers gluten-free, simply substitute the wheat-based couscous with an equal amount of cooked quinoa, brown rice, or a certified gluten-free grain blend. The preparation and baking instructions will remain the same.
Q: Are these stuffed peppers good for meal prep
A: Yes, this recipe is perfect for meal prep. You can assemble the peppers completely (stuffing them with the couscous mixture) and store them in an airtight container in the refrigerator for up to 2 days before baking. When ready to eat, bake as directed, adding a few extra minutes to the initial covered baking time.
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Vibrant Couscous-Stuffed Bell Peppers
Ingredients
Method
- Preheat your oven to 350°F / 175°C. Prepare the couscous mix according to the package directions, but omit any called-for oil and stir in the shredded carrot along with the couscous.
- While the couscous cooks, prepare the peppers. For large peppers, slice them in half lengthwise. For small peppers, slice off the tops and set them aside.
- Remove all seeds and membranes.
- Bring a large pot of water to a boil and cook the peppers (and tops, if using) for 5 minutes to soften them slightly. Carefully remove and drain them on paper towels.
- Arrange the peppers cut-side up in an ungreased 2-quart rectangular baking dish. Evenly spoon the prepared couscous mixture into each pepper half.
- Cover the baking dish with foil and bake for 20 to 25 minutes, or until the peppers are tender and the filling is heated all the way through.
- Remove the foil, sprinkle the peppers evenly with the vegan cheese, and bake uncovered for about 5 more minutes, or until the cheese is nicely melted.
- While the peppers finish baking, gently heat the pasta sauce in a small saucepan over medium-low heat.
- Serve the stuffed peppers hot, topped with the warm pasta sauce. If you used small peppers, you can place their reserved tops back on for a fun presentation.
- Don't skip the pre-boiling step for the peppers! It ensures they become perfectly tender in the oven and not crunchy.
