These Couscous Stuffed Red Peppers are a vibrant, wholesome dish that’s as delightful to look at as it is to eat. The tender, sweet peppers cradle a fluffy couscous filling, infused with aromatic herbs and spices for a burst of flavor in every bite. With just 20 minutes of prep, this recipe is perfect for busy evenings yet feels special enough for a weekend dinner.
Roasting the peppers brings out their natural sweetness, while the couscous adds a satisfying, slightly nutty texture. In under an hour, you’ll have a colorful, nutrient-packed meal that’s both comforting and fresh. It’s a dish that’s sure to impress, whether you’re cooking for yourself or sharing with loved ones.
Ingredients for Couscous Stuffed Red Peppers
- For the yogurt sauce:
- ½ cup plain yogurt (individual-sized container)
- ½ garlic clove, minced
- ½ lemon, zest and juice
- Splash of agave
- Pinch of paprika
- Small handful of mint, chopped
- Small handful of cilantro, chopped
- Sea salt and fresh black pepper, to taste
- For the stuffed peppers:
- 2 red bell peppers, halved, seeds and ribbing removed
- ¾ cup Israeli couscous (pre-cooked, or substitute quinoa or other grain)
- 3 scallions, white and green parts, sliced
- ½ teaspoon ground sweet paprika
- ½ garlic clove, minced
- ½ lemon, zest and juice
- 2 big handfuls baby greens (e.g., baby kale)
- Small handful of mint, chopped
- Handful of cilantro, chopped
- ¼ cup pine nuts, toasted and chopped
- ¼ cup dried currants
- Extra-virgin olive oil
- Pinch of red pepper flakes
- Sea salt and fresh black pepper, to taste
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
- Make the yogurt sauce: In a small bowl, combine yogurt, minced garlic, lemon zest and juice, agave, paprika, chopped mint, chopped cilantro, and pinches of salt and pepper. Taste and adjust seasonings. Chill in the refrigerator until ready to serve.
- Prepare the peppers: Place the halved peppers cut side up on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for 15 minutes, or until they begin to soften.
- Cook the couscous: In a pot of salted boiling water, cook the couscous until al dente (about 8-10 minutes). Drain, toss with a bit of olive oil to prevent sticking, and set aside.
- Prepare the filling: In a large skillet over medium heat, add a few splashes of olive oil. Toss in scallions, paprika, minced garlic, and pinches of salt and pepper. Stir briefly, then add lemon zest and baby greens. Cook until greens wilt slightly. Add a squeeze of lemon juice, then stir in chopped herbs, toasted pine nuts, currants, and red pepper flakes. Mix in the cooked couscous until everything is combined. Taste and adjust seasonings.
- Fill the peppers: Spoon the couscous mixture into the pre-baked pepper halves. If there’s extra filling, set it aside to add later.
- Bake the peppers: Place the stuffed peppers back in the oven, uncovered, for 10-12 minutes. For softer peppers, cover with foil and bake longer.
- Finish and serve: Remove peppers from the oven. Top with any remaining couscous mixture and a generous dollop of yogurt sauce. Garnish with extra herbs if desired. Serve warm and enjoy!
Perfect Pairings: Serving Suggestions
These Couscous Stuffed Red Peppers are a star on their own, but they pair beautifully with a few simple sides. Serve them with a toasted whole grain baguette to scoop up any extra yogurt sauce. A light, crisp salad with a lemony vinaigrette or roasted vegetables like zucchini and eggplant would also complement the dish perfectly. For a heartier meal, add grilled chicken or chickpeas for extra protein.
Make It Your Own: Recipe Variations
Feel free to get creative with this recipe! Swap the Israeli couscous for quinoa, farro, or even rice for a different texture. If you’re not a fan of currants, try dried cranberries or chopped apricots for a touch of sweetness. For a nut-free version, skip the pine nuts and add sunflower seeds or roasted chickpeas instead. You can also experiment with different herbs like parsley or dill to change up the flavor profile.
Save Time: Quick Prep Tips
To streamline the process, prep your ingredients ahead of time. Chop the scallions, herbs, and greens the night before and store them in the fridge. Toast the pine nuts in advance and keep them in an airtight container. If you’re short on time, skip pre-baking the peppers and simply cover them with foil while baking to prevent the filling from drying out. These small tweaks can make this recipe even more manageable on a busy weeknight.
Keep It Fresh: Storage and Reheating
Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days. To reheat, place them in a 350°F oven for about 10-15 minutes, or until warmed through. If the filling seems dry, drizzle a little olive oil or a splash of water before reheating. The yogurt sauce can be stored separately and added fresh when serving to maintain its bright flavor.
Pro Tips: Equipment Guidance
For this recipe, a sharp knife and sturdy cutting board are essential for prepping the peppers and herbs. A medium-sized skillet works well for sautéing the filling, and a baking sheet lined with parchment paper makes cleanup a breeze. If you don’t have a lemon zester, a fine grater or microplane will do the trick. Lastly, a small whisk or fork is handy for blending the yogurt sauce to a smooth consistency.
Couscous Stuffed Red Peppers
Ingredients
For the yogurt sauce:
- 1 individual-sized container plain yogurt about ½ cup
- ½ clove garlic minced
- ½ lemon zest and juice
- splash agave
- pinch paprika
- small handful mint chopped
- small handful cilantro chopped
- sea salt and fresh black pepper
For the stuffed peppers:
- 2 red bell peppers halved, seeds and ribbing removed
- ¾ cup Israeli couscous pre-cooked, or quinoa or other grain
- 3 scallions white and green parts, sliced
- ½ teaspoon ground sweet paprika
- ½ clove garlic minced
- ½ lemon zest and juice
- 2 big handfuls baby greens I had baby kale
- small handful mint chopped
- handful cilantro chopped
- ¼ cup pine nuts toasted, chopped
- ¼ cup dried currants
- extra-virgin olive oil
- pinch red pepper flakes
- sea salt and fresh black pepper
Instructions
- Preheat the oven to 350 degrees.
- Make the yogurt sauce: In a small bowl, combine the yogurt, garlic, lemon zest and juice, agave, paprika, mint, cilantro, and pinches of salt and pepper. Taste and adjust seasonings and chill in the refrigerator until ready to serve.
- Place the peppers cut side open on a baking sheet, drizzle with olive oil, and sprinkle with salt. Bake for 15 minutes, or until they begin to soften.
- Cook the couscous in a pot of salted boiling water until al dente (about 8-10 minutes). When it’s finished, drain and set aside. Toss it in a bit of olive oil so the little pearls don’t stick together.
- In a large skillet over medium heat, pour a few splashes of olive oil and toss in the scallions, paprika, garlic, and pinches of salt and pepper. Stir a bit, then add the lemon zest and greens. Stir some more to let the greens wilt down a bit. Add a big squeeze of lemon juice and stir in the herbs, toasted pine nuts, currants, and red pepper flakes. Add the couscous. Mix together until the herbs and greens are just wilted and everything is combined. Taste and adjust seasonings. (If it’s a bit too bold and spicy at this point, that’s ok – once you bake it with the sweet peppers, the flavors will dial down).
- Fill the peppers. If all of the filling doesn’t fit, it’s ok, just set the remainder aside and scoop it on top at the end.
- Bake, uncovered, for about 10 -12 minutes. Alternatively, if you like your peppers much softer, cover them with foil and bake longer. I prefer my cooked peppers to still have a little bite. I pre-baked the peppers so the herbs in the filling wouldn’t burn – I find, unless you cover your stuffed peppers with a layer of cheese, grain fillings become a bit dry if cooked the entire way with the peppers.
- Remove peppers from oven. Spoon on any of the remaining couscous mixture. Top with the yogurt sauce and any extra herbs. The sauce is also delicious on some whole grain toasted baguette, which I served with our meal.