Couscous-Stuffed Peppers

Quick look

  • prep 20 min    cook 30 min
  • serves 6

Couscous-Stuffed Peppers Couscous-Stuffed Peppers
Choose a rainbow of colors for this healthy side dish. Chickpeas, feta cheese, and couscous make these stuffed peppers the star of any family dinner.


  • 6 large bell peppers (red, yellow, orange, or green)
  • 1 tablespoon vegetable oil
  • 1 small zucchini, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh-squeezed lemon juice
  • 2 cups cooked couscous
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 ripe tomato, seeded and finely chopped
  • 1 teaspoon dried oregano, crumbled
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup crumbled feta cheese

    Instructions  50 minutes

  • 1

    Slice tops off peppers to make lids. Scoop out membranes and seeds and discard. In large saucepan of lightly salted boiling water, simmer peppers and lids covered, 5 minutes. Drain.

  • 2

    Preheat oven to 350°F.

  • 3

    Heat oil in medium saucepan over medium heat. Add zucchini and garlic. Saute 2 minutes. Stir in lemon juice. Cook 1 minute and remove from heat. Stir in couscous, chickpeas, tomato, oregano, salt, and pepper. Stir in cheese. Fill each pepper with couscous mixture. Place upright in shallow baking dish. Cover with pepper tops.

  • 4

    Bake just until filling is heated through, about 20 minutes.

  • Plus, see 13 new food ideas for edible bowls and 5 more creative ways to make stuffed peppers.

    Nutritional Information(per serving)

    • Calories: 207
    • Fat: 4g
    • Saturated Fat: 1g
    • Cholesterol: 3mg
    • Sodium: 307mg
    • Carbs: 36g
    • Protein: 8g
    • Fiber: 7g

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