Couscous-Stuffed Peppers

Chickpeas and couscous combine to give this low-calorie dish a high protein score.

[quicklook-recipe prep_time=”20  min” cook_time=”30 min” serves=”6″ details=”” ]

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.

[ingredients-list title=”Ingredients” serving_size=””]

  • 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

[step-list-wrapper title=”Instructions” time=”50 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Preheat oven to 350°F.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Bake just until filling is heated through, about 20 minutes.[/step-item]

Plus, see 13 new food ideas for edible bowls.

[nutrition-info calories=”207″ calories_fat=”” fat=”4g” sat_fat=”1g” choles=”3mg” sodium=”307mg” carbs=”36g” sugars=”” protein=”8g” fiber=”7g”]



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Originally Published in Reader's Digest