Spring Couscous Stuffed Bell Peppers Recipes

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EASY COUSCOUS STUFFED BELL PEPPERS RECIPE



Easy Couscous Stuffed Bell Peppers Recipe image

These wholesome couscous stuffed peppers are prepared with sweet Italian sausage and are easy to prepare in about 45 minutes.

Provided by Ali Randall

Categories     Main Course

Time 45m

Number Of Ingredients 10

1 tablespoon olive oil
1/2 cup onion (chopped)
2 cloves garlic (minced)
Fresh cracked black pepper
3 sweet bell peppers, sliced lengthwise, (ribs, seeds and pepper tops removed)
3/4 cup pearl couscous
1 pound sweet Italian sausage
1 14- ounce can fire roasted tomatoes
1 cup water
1 cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 400°F.
  • In a large skillet over over medium-high heat sauté the onion in olive oil for about 5 minutes. Add the minced garlic clove and the sweet Italian sausage and cook until the sausage has browned.
  • Add the fire roasted tomatoes, one cup of water and the pearl couscous and stir to incorporate. Season with fresh cracked pepper. Cover the pot and simmer for 5 minutes.
  • Fill the halved peppers generously with the ground meat and couscous mixture. Arrange the peppers in a baking dish and add 1/2 cup water to the bottom of the dish.
  • Cover tightly with aluminum foil. Bake the peppers for 30 minutes.
  • Remove the foil and sprinkle mozzarella cheese over the yellow and red bell peppers and return to the oven. Bake for 5 to 10 minutes more or until the cheese has melted and the peppers are tender.

COUSCOUS STUFFED BELL PEPPERS



Couscous Stuffed Bell Peppers image

Make and share this Couscous Stuffed Bell Peppers recipe from Food.com.

Provided by Mrs B

Categories     Peppers

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

4 large bell peppers
5 1/2 ounces couscous
2 garlic cloves, minced
4 tomatoes, peeled and sliced
1 (14 ounce) can chickpeas, drained
3 ounces green beans, trimmed and chopped
1 medium onion, finely chopped
2 tablespoons olive oil
1 tablespoon cumin seed
1/2 tablespoon ground coriander
1/4 teaspoon cayenne pepper

Steps:

  • Preheat the oven to 350F/180C/gas mark 4.
  • Place couscous in a shallow dish and cover with 300ml of boiling water; cover the dish with clingfilm and set aside for 5 minutes.
  • Cut 'lids' off the tops off the peppers and scrape the seeds out from inside; place the peppers and their lids in a large saucepan and cover with boiling water; cook the peppers for 5 minutes, drain and set aside to cool.
  • Heat the oil in a large frying pan, add the cumin seeds, coriander and cayenne pepper and fry for a few seconds before adding the onion and garlic; fry gently for 3-5 minutes until the onion is transparent.
  • Add the tomatoes, chickpeas and green beans, stir to mix and fry for a further 2-3 minutes; stir in the couscous and remove from the heat.
  • Stand the peppers up in a shallow dish, fill the pepper cavities with couscous mix, put on their lids; bake for about 35-40 minutes.

Nutrition Facts : Calories 407.6, Fat 9.2, SaturatedFat 1.3, Sodium 316.9, Carbohydrate 71, Fiber 12.2, Sugar 8.7, Protein 13.5

SPRING COUSCOUS STUFFED BELL PEPPERS



Spring Couscous Stuffed Bell Peppers image

Make and share this Spring Couscous Stuffed Bell Peppers recipe from Food.com.

Provided by LilPinkieJ

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

6 bell peppers, halved and seeded
2 tablespoons olive oil, divided
1 onion, chopped
1 lb ground round
1 teaspoon garlic salt
1/2 teaspoon black pepper
1 teaspoon oregano
2 teaspoons of fresh mint, chopped
1 ripe tomatoes, seeded and diced
1/4 cup sun-dried tomato, diced
3 cups couscous, cooked
2 cups feta cheese, crumbled
of fresh mint (to garnish) or basil (to garnish)

Steps:

  • Preheat oven to 450 degrees. Line a baking sheet with foil. Put peppers, cut side down, on the surface. Drizzle with 1 Tablespoon of olive oil and season with salt and pepper. Roast in the oven for 4-6 minutes.
  • In a large skillet heat the other tablespoon of olive oil. Add onion and sauté for a few minutes. Then add beef and garlic salt and pepper. Cook beef and crumble. Drain well. Let cool a few minutes.
  • Add mint, oregano, both diced tomatoes, couscous and half of the feta cheese. Gently toss together.
  • In a baking dish, place peppers cut side up this time and fill with meat and cheese mixture. Top with remaining one cup of feta. Bake at 375 degrees for an additional 10-15 minutes or until heated through.
  • Garnish with fresh mint or basil.

Nutrition Facts : Calories 730.9, Fat 31.1, SaturatedFat 14.1, Cholesterol 98.2, Sodium 670, Carbohydrate 78.7, Fiber 7.2, Sugar 7.1, Protein 32.9

SWEET AND SOUR COUSCOUS-STUFFED PEPPERS



Sweet and Sour Couscous-Stuffed Peppers image

Stuff couscous and beef into sweet bell peppers for a nutritious protein-packed meal. The bold colors of the antioxidant-packed bell peppers aren't just for decoration-the more bright colors you can pile onto your plate, the healthier your meal will be.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

2 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 large shallot, cut into chunks
1 1/2 tablespoons olive oil
1/2 pound lean ground beef
2 tablespoons plus 4 teaspoons tomato paste
1/3 cup chopped fresh parsley, dill or a combination
1/3 cup golden raisins
2 tablespoons red wine vinegar
Kosher salt
4 red, yellow, orange or green bell peppers or a mix of colors, halved lengthwise and seeded
1/2 cup whole wheat couscous
3/4 cup grated asiago cheese

Steps:

  • Preheat the oven to 450 degrees F. Pulse the carrots, celery and shallots in a food processor until coarsely chopped.
  • Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium high. Add the chopped vegetables and cook, stirring frequently, until light golden and soft, 8 to 10 minutes. (Add a splash of water if the mixture begins to stick.) Add the ground beef and 4 teaspoons of the tomato paste and cook, breaking the mixture up with a wooden spoon, until browned, about 4 minutes. Add 1/2 cup water, the parsley, raisins, 1 tablespoon of the vinegar and 3/4 teaspoon salt. Bring to a simmer and cook until most of the water is absorbed and the mixture gets saucy, about 1 minute. Let cool slightly.
  • Meanwhile, toss the pepper halves with the remaining 1/2 tablespoon oil in a microwave-safe bowl. Cover with plastic wrap and microwave until the peppers are pliable, 10 to 12 minutes. Carefully uncover the bowl and pour out any liquid that has accumulated.
  • Stir the couscous into the beef mixture. Whisk together the remaining 2 tablespoons tomato paste, 1 tablespoon vinegar and 3/4 cup water in the bottom of a large baking dish.
  • Carefully transfer the peppers to the baking dish cut-side up and fill each pepper with the couscous mixture. Sprinkle with the cheese. Cover with foil and bake until the peppers are tender and the stuffing is hot, 20 to 25 minutes. Serve warm or at room temperature drizzled with the tomato cooking liquid.

COUSCOUS-STUFFED PEPPERS WITH BASIL SAUCE



Couscous-Stuffed Peppers with Basil Sauce image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 22

1 cup low-sodium chicken broth
2 teaspoons ground cumin
3/4 cup couscous
1 cup canned garbanzo beans, rinsed and drained
1/4 cup dried currants
1 packed cup chopped baby spinach leaves
1/2 cup (4 ounces) crumbled feta cheese
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 medium red bell peppers
1 medium yellow bell pepper
1 medium orange bell pepper
Hot water, as needed
1 packed cup fresh basil leaves
1/2 cup (about 4 ounces) creme fraiche
3 tablespoons extra-virgin olive oil
1 tablespoon water
1 garlic clove, coarsely chopped
2 teaspoons fresh lemon juice
1/4 teaspoon sugar
1/4 teaspoon salt, plus extra, as needed
1/4 teaspoon freshly ground black pepper, plus extra, as needed

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  • Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.
  • Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks
  • Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.
  • Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

STUFFED PEPPERS WITH COUS-COUS



stuffed peppers with Cous-Cous image

good for dinner partys

Provided by dlewiscook

Time 1h

Yield Serves 1

Number Of Ingredients 6

1 pepper (red or yellow)
1 packet of Cous-Cous (Vegetable)
1 pint of hot water
1 cube of Vegetable Stock
To garnish
1 sprig of Basil

Steps:

  • Chop the top of the pepper
  • Scoop the the inside out (seeds as well) and clean the copping bord
  • Open the Cous-Cous and put it in a jug with boiling water
  • When ALL of the water is gone stuff the pepper with Cous-Cous
  • With the remainder make a bed for the pepper
  • Then put it in the oven on 200 Degrees for 15 minutes

MOROCCAN COUSCOUS STUFFED PEPPERS



Moroccan Couscous Stuffed Peppers image

Bell peppers are stuffed with couscous, raisins, dried fruit and goat cheese for a Moroccan-flavored, vegetarian side dish.

Provided by Cheri Liefeld

Categories     Side Dish

Time 55m

Yield 4

Number Of Ingredients 15

1/2 cup raisins
1/2 cup chopped dried cherries
1/2 cup chopped dried apricots
1/2 cup orange juice
4 medium to large orange bell peppers
2 cups vegetable broth
1/2 cup water
Grated peel of 1 orange
1 1/2 cups uncooked couscous
1 cup chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint leaves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup crumbled chèvre (goat) cheese (4 oz)

Steps:

  • Heat oven to 350°F. In small bowl, mix raisins, cherries and apricots; cover with orange juice. Let stand 20 minutes; drain.
  • Meanwhile, remove tops, seeds and membranes from bell peppers. Set aside.
  • In 2-quart saucepan, heat broth, water and orange peel to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
  • Fluff couscous with fork. Stir in dried fruit mixture, onions, cilantro, mint, salt and pepper. Set aside 2 tablespoons of the cheese; add remaining cheese to couscous mixture. Spoon into bell peppers. Stand upright in 8-inch square pan.
  • Bake uncovered 15 minutes or until peppers are crisp-tender and stuffing is hot. Sprinkle reserved cheese over stuffed peppers. Bake 1 to 2 minutes longer or until cheese begins to melt.

Nutrition Facts : ServingSize 1 Serving

BEEF & COUSCOUS STUFFED ROASTED BELL PEPPERS



Beef & Couscous Stuffed Roasted Bell Peppers image

Make and share this Beef & Couscous Stuffed Roasted Bell Peppers recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb lean ground beef
4 large red bell peppers or 4 large yellow bell peppers, cut lengthwise in half and seeded
1 cup zucchini, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups water
1 (5 7/8 ounce) package olive oil and garlic-flavored couscous
2 tablespoons pitted kalamata olives or 2 tablespoons ripe olives, coarsely chopped
1/4 cup feta cheese, crumbled

Steps:

  • Heat oven to 450 degrees.
  • In 15 x 10-inch jelly-roll pan, arrange bell peppers, cut-side down.
  • Bake in 450 degree oven 10 to 15 minutes or until peppers begin to brown.
  • Set aside.
  • Meanwhile in large nonstick skillet, brown ground beef and zucchini over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 1/2-inch crumbles.
  • Pour off drippings.
  • Season with salt and pepper.
  • Stir water and seasonings packet from couscous mix into beef mixture.
  • Bring to a boil.
  • Stir in couscous; remove from heat.
  • Cover and let stand 5 minutes.
  • Stir in olives.
  • Spoon beef mixture evenly into each pepper half; sprinkle with cheese.

Nutrition Facts : Calories 433.7, Fat 14.6, SaturatedFat 6.2, Cholesterol 82, Sodium 373.5, Carbohydrate 43.9, Fiber 5.9, Sugar 7.8, Protein 31.4

COUSCOUS AND FETA STUFFED BELL PEPPERS



Couscous and Feta Stuffed Bell Peppers image

I originally got this recipie out of a shape magazine but I found the serving sizes far too large so I cut the peppers in half lengthwise and stuffed the halves instead of stuffing the whole pepper. I often sprinkle another cup of feta over the peppers just before they go in to bake.

Provided by Umberle

Categories     Peppers

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

vegetable oil cooking spray
1 1/4 cups vegetable broth
2/3 cup couscous
6 large bell peppers, mixed colors
2 teaspoons olive oil
1/2 cup chopped onion
6 ounces zucchini, quartered lengthwise then sliced across thinly
6 ounces yellow squash, quartered lengthwise then sliced across thinly
1 teaspoon fennel seed
1 teaspoon dried oregano
1 teaspoon salt
1 cup plum tomato, diced
15 ounces chickpeas, drained and rinsed
4 ounces crumbled feta cheese (about 1 cup)

Steps:

  • Pre-heat oven to 350°F Coat a 9x13 baking dish with cooking spray.
  • Bring a large pot of water to a boil. Cut the stems out of the bell peppers and cut them in half lengthwise. Scoop out all the seeds and membranes. Boil the prepared peppers for 5 minutes. Using a slotted spoon remove them from water and let them drain cut side down.
  • Bring the broth to boil in a saucepan and add the couscous. Cover the pan and remove it from the heat.
  • Heat the oil in a large nonstick skillet. Cook the onion, zucchini, yellow squash, fennel seeds, oregano, and salt for about 5 minutes or until the vegetables start to soften.
  • Remove skillet from heat and add the tomatoes and chickpeas. Fluff the couscous with a fork and add it to the skillet, mixing it with the vegetables. Stir in the crumbled feta.
  • Arrange the peppers in the baking dish cut sides up (like little boats)and fill them with the couscous/vegetable mixture. (The filling will be heaping unless your peppers are very large.).
  • Bake 15 minutes. Serve immediately.

Nutrition Facts : Calories 276, Fat 7.2, SaturatedFat 3.4, Cholesterol 17.8, Sodium 837, Carbohydrate 43.8, Fiber 8.2, Sugar 7, Protein 11.3

COUSCOUS-STUFFED PEPPERS



Couscous-Stuffed Peppers image

I created this recipe when I was living in France, where they use a lot of couscous. Since I love peppers I started experimenting with different combinations and found that there really is no bad combination. You can use any vegetables and even throw in some cooked meat, if you have some that needs to be used up.

Yield serves 4

Number Of Ingredients 8

1 cup couscous
1 cup water
1 onion
6 ounces fresh mushrooms
1 carrot
1/2 cup frozen peas
Salt and pepper
4 red or green peppers

Steps:

  • Preheat the oven to 375°F.
  • Bring the water to a boil in a small saucepan and stir in the couscous. Remove from the heat and let stand for 5 minutes.
  • Peel the onion and cut into 1/2-inch pieces. Cut the ends of the stems off the mushrooms and thinly slice. Peel the carrot and cut into 1/4-inch cubes.
  • Generously coat a sauté pan with cooking spray and add the onion, mushrooms, and carrot. Cook over medium heat, stirring frequently, for 10 minutes, or until the mushrooms are soft. Remove from the heat, add the couscous and peas, and stir until combined. Season with salt and pepper.
  • Cut the tops off of the peppers and remove and discard the seeds. Place the peppers in a baking pan, trimming the bottoms, if necessary, to make them stand up. Fill the peppers with the couscous mixture and cover the pan with aluminum foil. Bake for 30 to 40 minutes, until the peppers are soft. Remove from the oven and serve immediately.
  • At first glance mushrooms seem rather insignificant nutritionally. In fact, the only numbers on the nutrition labels that aren't zeros are 20 calories and 3 grams of carbs. But, if you dig a little further you will find that they are actually an excellent source of selenium, a mineral that works closely with vitamin E to produce antioxidants that can decrease the risk of cancer and other diseases of aging. They also contain a significant amount of potassium, which helps maintain normal heart rhythm, fluid balance, muscle, and nerve function. And all this time I just thought they tasted good.

GREEN BELL PEPPERS STUFFED WITH TOMATO LENTIL COUSCOUS



Green Bell Peppers stuffed with Tomato Lentil Couscous image

This is a very beefy recipe for stuffed peppers, so be forewarned! We like to cut the peppers lengthwise, making shallow boats out of them instead of cups. Either way works well for this recipe.

Provided by Catherine

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 45m

Yield 6

Number Of Ingredients 9

5 green bell peppers
2 pounds ground beef
1 ½ cups chopped onion
1 green bell pepper, chopped
6 cloves garlic, minced
1 (16 ounce) jar chunky pasta sauce
½ cup chopped onion
1 (6 ounce) package tomato lentil couscous mix
8 ounces shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut peppers in half, place them in a 9x13 inch baking dish, and set aside. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic. Reduce heat to low, add tomato sauce, and let simmer while preparing the couscous.
  • Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous. When couscous is done, combine it with the sauce. Fill bell peppers with the mixture. Top each with shredded cheese.
  • Bake at 375 degrees F (190 degrees C) for 20 minutes, or until cheese is bubbly and slightly brown on top.

Nutrition Facts : Calories 831 calories, Carbohydrate 42.3 g, Cholesterol 169.8 mg, Fat 55.5 g, Fiber 6.4 g, Protein 41.7 g, SaturatedFat 24.9 g, Sodium 985 mg, Sugar 13.4 g

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From mnbeef.org


COUSCOUS STUFFED BELL PEPPERS, WHATS COOKING AMERICA
Place aluminum foil over the top of the dish. Place the dish into the oven and bake for 40 minutes. Remove aluminum foil cover, divide shredded cheese over the top of each stuffed pepper, and return to oven and cook until cheese is browned a little and melted. Remove from oven and let sit about 5 minutes before serving.
From whatscookingamerica.net


COUSCOUS AND BEEF STUFFED PEPPERS - SLICES OF SAVORY
2018-07-17 In a medium saucepan, melt the butter. Add the couscous and 1 Tbsp of the Turkish spice blend, toast over medium heat until fragrant, about 2 minutes.
From slicesofsavory.com


COUSCOUS STUFFED PEPPERS - I WASH YOU DRY
Place the black beans, corn, garlic, and cilantro in a large bowl and mix in the cooked Couscous. In a small bowl combine the lime juice, cumin, salt and chili powder, then drizzle over the couscous mixture and stir to combine. Spoon the mixture into the prepared peppers and sprinkle the tops with cheese. Bake in the oven for 20-25 minutes.
From iwashyoudry.com


STUFFED PEPPERS WITH COUSCOUS RECIPE | EAT SMARTER USA
1. Chop apricots and mix with raisins, garam masala and couscous in a bowl. Bring vegetable broth to a boil and pour over couscous, cover and let swell for 5 minutes. 2. Meanwhile, cook peas in boiling water for about 5 minutes. Then rinse with cold water and drain. Wash herbs, shake dry and chop. Mix with tomatoes and season with salt, pepper ...
From eatsmarter.com


MEDITERRANEAN STUFFED PEPPERS WITH COUSCOUS - OUR …
2020-06-23 Preheat the oven to 400 F. Slice around the stem of each pepper and remove the stem and seeds. Slice them in half vertically and place them cut side up in a large baking dish greased with olive oil. In a medium saucepan, bring 3/4 cup of vegetable broth to a boil. Remove from heat and add the couscous.
From ourhappymess.com


GROUND TURKEY STUFFED PEPPERS – MY ROI LIST
2022-06-15 When ready to bake, preheat the oven to 375 degrees F and follow instructions 4 through 7. Option 3 (freezer): Allow the ground turkey and rice mixture to cool completely. Then stuff it into the peppers. Place in freezer-friendly containers or bags and freeze for up to 1 month. Thaw in the refrigerator overnight.
From myroilist.com


BELL PEPPERS STUFFED WITH CHICKPEAS COUSCOUS - RUN AND BEYOND
2020-05-22 Let it cook on low heat until all the water is soaked up, which should not take more than 15 minutes. Chickpeas couscous in a pan. While the couscous is cooking wash the peppers, cut them in half and remove the seeds from them. Bell pepper on a plate. Wait until the couscous is ready.
From runandbeyond.com


MOROCCAN COUSCOUS STUFFED PEPPERS RECIPE | OLIVEMAGAZINE
2020-09-15 Method. STEP 1. Heat the oven to 200C/fan 180C/gas 6. Put the peppers on a baking tray, cut-side up. Roast in the oven for 20 minutes or until starting to soften. STEP 2. Meanwhile, put the couscous in a heatproof bowl and pour over the stock. Cover the bowl and leave to stand for 5 minutes.
From olivemagazine.com


VEGETARIAN COUSCOUS STUFFED PEPPERS - NEILS HEALTHY MEALS
2018-04-10 Instructions. Pre-heat oven to 180C Fan. Place the couscous in a bowl and pour the boiling water over. Loosely cover with a plate. While the couscous is cooking cut the tops off the red peppers and remove the cores and seeds from eat. Mix the sweetcorn, green pepper, spring onion and feta cheese together in a bowl.
From neilshealthymeals.com


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