Name: Vegetarian Couscous Stuffed Peppers
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Mexican American
Ingredients: 4 bell peppers; 1 cup cooked couscous; 1 can black beans, drained and rinsed; 1 can diced tomatoes (do not drain!); 1 cup sweet corn; 1 medium onion, chopped; 1/2 cup chopped cilantro; 2-3 tbsp taco seasoning; Cheddar or feta cheese for topping

Jump to Recipe

Packed with veggies and topped with your favorite cheese, these couscous stuffed peppers are a tasty and nutritious dinner.

stuffed green bell pepper halves topped with melted cheese and chopped cilantro

Vegetarian couscous stuffed peppers are one of my favorite weeknight dishes. On days when I want something filling but not too heavy, I love the simplicity of being able to throw whatever I can find in my pantry into crisp bell peppers before baking them to perfection in the oven.

There are so many delicious ways to make stuffed peppers. Whether you’re a meat eater or a strict vegetarian, it only takes a few ingredients and about an hour to create these mouthwatering peppers from start to finish.

Whole raw green peppers in a brown colored round baking dish

What to put in stuffed peppers

Typically, stuffed peppers are filled with a combination of veggies, a grain, and protein all mixed together and spiced with Mexican-style flavors. Try some of these options to mix up your stuffed pepper filling:

Grains: white rice, brown rice, couscous, quinoa, barley

a round white bowl filled with piles of vegetables, couscous, and cilantro

Proteins: black beans, pinto beans, ground beef, ground turkey, ground or shredded chicken

Veggies: tomatoes, tomato sauces, corn, onions, spinach, zucchini

Other ideas: lentils, chickpeas, vegetarian/vegan ground meat alternatives, tofu

a combination of couscous, black beans, yellow corn, tomatoes, and cilantro mixed together

Preparing and assembling stuffed peppers

First, you’ll need to prep the bell peppers. Slice the tops off, then using a paring knife, remove the ribs and seeds. Give the peppers a good rinse and pat them dry. Place the peppers in a shallow baking dish, cut sides up.

If you prefer, you can also slice your bell peppers in halves at this point to make more servings.

halves of raw green bell peppers with insides up in a round stone dish

piles of diced tomatoes, black beans, corn, couscous, and chopped cilantro in white bowl

corn, diced tomatoes, couscous, black beans, and cilantro mixed together in a white bowl

Next, you’ll prep the filling. If you’re using a grain or legume that needs to be cooked, like couscous, cook it according to package directions. Brown your meat or meat alternative, if using, then drain off any excess fat that remains.

Place your grains, legumes, meat or meat alternatives into a large bowl. Add your choice of veggies, sauces, and/or beans, then gently toss everything together to combine.

vegetable and couscous being spooned into a raw green bell pepper

bell peppers stuffed with a mixture of vegetables and couscous in a round dish

a hand sprinkling cheese over a green bell pepper stuffed with veggies and couscous

Spoon the filling into the peppers until they’re stuffed to the tops, but not overflowing.

Finally, top your stuffed peppers with your favorite cheese (if desired), and bake.

a metal spatula with black handle lifting a cheese and cilantro covered baked bell pepper out of a stone dish

a metal spatula lifting a cheese covered stuffed pepper out of a pan

Yield: 4 servings