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Pearled Couscous Stuffed Peppers
5 from 21 votes

Pearled Couscous Stuffed Peppers

Pearled Couscous Stuffed Peppers feature roasted bell pepper halves filled with a savory mixture of toasted Israeli couscous, sautéed shallots, garlic, baby spinach, and cannellini beans. Parmesan cheese binds the filling and adds umami richness. The peppers are roasted until tender, complementing the hearty couscous filling. The dish is finished with a fresh lemon vinaigrette that brightens the flavors before serving.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4 servings
Calories: 609 kcal
Course: Side Dish, Main Course
Cuisine: Vegan

Ingredients

Peppers
  • 4 bell pepper sliced in half lengthwise, stems and seeds removed
  • 1 cup pearled couscous Israeli
  • 1-1/4 cups water
  • 2 shallot minced (about 1/2 cup
  • 2 cloves garlic , minced
  • 5 ounces baby spinach , roughly chopped
  • 15 ounce cannellini beans rinsed and drained, can
  • 1/3 cup Parmigiano Reggiano cheese plus 2-3 tablespoons for topping, grated
  • 1/4 cup olive oil plus 2 teaspoons, divided
  • black pepper kosher salt and freshly-ground
  • salt kosher salt and freshly-ground
To serve
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice fresh
  • 1/2 teaspoon lemon zest finely-grated
  • 2 tablespoons chives chopped
  • black pepper to taste, kosher salt, freshly ground black pepper
  • salt to taste, kosher salt, freshly ground black pepper

Instructions

Make the peppers
    Cup of Yum
  1. Preheat oven to 400 degrees F. Toss peppers with 2 tablespoons olive oil, a few pinches of salt, and black pepper. Roast, cut sides up, for 15-20 minutes, until softened.
  2. While peppers are roasting, prepare the couscous. Heat 2 teaspoons of olive oil in a pot until shimmering. Add couscous, and cook, stirring, for about 2-3 minutes, until pearls begin to toast. Add 1/2 teaspoon salt, water, and bring to a boil. Cover, reduce heat, and simmer for 8-10 minutes, until water is absorbed and couscous is tender. (Alternately, follow the cooking directions as provided for the brand of couscous you buy.)
  3. While couscous is simmering, heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add shallots, and cook until softened, about 3-5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add baby spinach and 1/2 teaspoon each of kosher salt and pepper. Stir until spinach is wilted and tender, about 2-3 minutes. Remove from heat.
  4. Stir cooked couscous into spinach mixture, followed by 1/2 cup Parmigiano Reggiano. Gently fold in cannellini beans. Season to taste with salt and pepper.
  5. Drain any accumulated juices from the roasted peppers and fill each half with couscous mixture, mounding slightly, and pressing gently to pack. Sprinkle peppers with remaining Parmigiano Reggiano, and return to the oven to bake until cheese is melted, about 5-7 minutes. 
Serve
  1. Whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1/2 teaspoon lemon zest, and 2 tablespoons chopped chives. Season vinaigrette to taste with a few pinches of salt and pepper. 
  2. Drizzle vinaigrette over peppers and serve. 

Nutrition Information

Calories 609kcal (30%) Carbohydrates 61g (20%) Protein 20g (40%) Fat 32g (49%) Saturated Fat 6g (30%) Cholesterol 12mg (4%) Sodium 569mg (24%) Potassium 579mg (12%) Fiber 10g (40%) Sugar 6g (12%) Vitamin A 7260IU (145%) Vitamin C 167.5mg (186%) Calcium 347mg (35%) Iron 4.7mg (26%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 609

% Daily Value*

Calories 609kcal 30%
Carbohydrates 61g 20%
Protein 20g 40%
Fat 32g 49%
Saturated Fat 6g 30%
Cholesterol 12mg 4%
Sodium 569mg 24%
Potassium 579mg 12%
Fiber 10g 40%
Sugar 6g 12%
Vitamin A 7260IU 145%
Vitamin C 167.5mg 186%
Calcium 347mg 35%
Iron 4.7mg 26%

* Percent Daily Values are based on a 2,000 calorie diet.