5.0 from 12 votes
Couscous Stuffed Peppers
Colorful peppers stuffed with fluffy couscous, beans, tomatoes, & Mexican-inspired flavors. Easy to prepare, then serve with your favorite toppings!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 8 pepper halves
Calories: 168 kcal
Course:
Main Course
Cuisine:
Vegan , Mexican-American Fusion
Ingredients
- 1 cup couscous
- 4 bell peppers, extra-large
- 2-3 green onions
- 15 oz. can black beans
- 15 oz. can petite diced tomatoes (or regular or fire-roasted)
- 2 Tbsp. nutritional yeast
- 1 1/2 tsp. ground cumin
- 1 tsp. smoked paprika
- 1 tsp. chili powder
Toppings (optional):
- Avocado, guacamole, fresh cilantro, salsa, hot sauce, vegan cheese, vegan sour cream, etc.
Instructions
- Preheat oven to 350°F (180°C).
- Cook couscous: Boil 1 cup water (or vegetable broth) in a small saucepan. Remove pan from heat, add couscous, stir, and cover. Let sit 5 minutes. Uncover and fluff with a fork.
- Meanwhile, cut peppers in half lengthwise. Remove stem and clean out inner ribs with a spoon. Set aside.
- Slice green onions.
- In a large bowl, add green onions, black beans (rinsed and drained), tomatoes (with juice), nutritional yeast, cumin, smoked paprika, and chili powder. Add cooked/fluffed couscous. Stir well to combine.
- Generously fill each pepper half with the couscous filling. Lightly pack down with a spoon to compact and fill the crevices. (You may have a little filling leftover. It's great as a salad, or in a burrito.)
- Place pepper halves face up in a 9×13" baking dish. Add about 1/3 cup water to the bottom of the pan. Then cover with tin foil. Bake for 40 minutes.
- Remove foil and bake 10 more minutes. (If using shredded cheese, sprinkle it on top for the last 10 minutes of bake time.) Garnish with any toppings before serving.
Cup of Yum
Notes
- Bell peppers: Try to find extra-large peppers with plenty of space for stuffing. If you can only find medium ones, you may want to get 5 or 6 peppers instead.
- Variations: Add sweet corn, salsa, or zucchini to the filling.
- Gluten-free option: Replace couscous with cooked quinoa or brown rice.
- Nutrition: Estimated nutritional content is for one bell pepper half.
Nutrition Information
Calories
168kcal
(8%)
Carbohydrates
33g
(11%)
Protein
8g
(16%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Potassium
488mg
(14%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
2159IU
(43%)
Vitamin C
83mg
(92%)
Calcium
51mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8pepper halves
Amount Per Serving
Calories 168
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 33g | 11% |
| Protein | 8g | 16% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 488mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 2159IU | 43% |
| Vitamin C | 83mg | 92% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.