• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Garden Grazer
  • Recipes
  • Matcha
  • About
  • Newsletter
  • Contact
menu icon
go to homepage
  • Recipes
  • Gluten-Free
  • Oil-Free
  • Newsletter
  • Matcha
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • Gluten-Free
    • Oil-Free
    • Newsletter
    • Matcha
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Main Dish

    Couscous Stuffed Peppers

    Mar 19, 2012 by Kaitlin

    An easy vegan Couscous Stuffed Bell Peppers recipe! Colorful bell peppers are stuffed with fluffy couscous, black beans, tomatoes, and delicious Mexican-inspired flavors. Personalize them with your favorite toppings before serving! (Vegan, oil-free.)

    Stuffed bell peppers with couscous, black beans, and tomatoes in a large glass pan

    These colorful Couscous Stuffed Peppers are made with delicious Mexican-inspired flavors.

    For the filling, we combine fluffy couscous, black beans, tomatoes, and warm spices. Each pepper half is a good source of plant-based protein and fiber.

    This recipe was also created with ease-of-assembly in mind.

    So it's quick + simple to prepare. Then you just pop it in the oven to bake to warm, tender perfection.

    Bell pepper halves cleaned out and laid in a glass baking dish

    Ingredients for Couscous Stuffed Peppers

    For this recipe you will combine and then bake in a large baking dish:

    • Couscous: I use traditional couscous (also known as "true couscous") for this recipe. As opposed to the larger, round pearl couscous, also called Israeli couscous. Traditional couscous comes in very small granules and is made from crushed durum wheat semolina. (It is not gluten-free, but you can easily make this recipe gluten-free by substituting it quinoa or rice instead.)
    • Bell peppers: Try to find extra-large bell peppers that have plenty of space for stuffing. If you can only find medium-sized ones, you may want to get 5 or 6 peppers instead of 4 extra large. I like to use one of each color.
    • Black beans: Or substitute another bean of choice such as pinto beans or kidney beans. We will use one 15 ounce can of black beans for this recipe. However if you cook your beans from scratch, then you will need about 1.5 cups cooked beans.
    • Diced tomatoes: Either regular, petite, or fire-roasted. I prefer petite diced tomatoes for this recipe, but any are great.
    • Green onions (scallions)
    • Nutritional yeast
    • Ground cumin
    • Smoked paprika: I also sometimes like to include a teaspoon of ground garlic powder or dried oregano to the seasonings blend.
    • Chili powder: I use a mild chili powder from the brand "Simply Organic".
    Fluffed couscous cooking in a small saucepan

    How to Cook Couscous

    Couscous is wonderfully simple to cook. If you've never made it before, here's a quick breakdown:

    Boil water: In a small pot or saucepan, boil 1 cup water. (Or you can use vegetable broth for more flavor.)

    Add couscous: When water is boiling, remove pan from heat. Add couscous and stir.

    Cover + sit: Then cover the pan, and let it sit for 5 minutes.

    Fluff: After 5 minutes, the couscous will be cooked in a fairly dense flat layer. Simply grab a fork and fluff to break up the clumps. It will be light and fluffy!

    Ingredients for couscous stuffed peppers in a large glass bowl

    Customizing

    Make it spicy: Add jalapeno, medium diced green chiles, cayenne pepper, ground chipotle, or chipotle in adobo sauce. Or simply top with your favorite hot sauce to taste before serving.

    Make it "meaty": Stir in your favorite vegan ground beef crumbles (or sausage) if desired. Cook these separately according to package instructions, then stir them into the couscous mixture before stuffing. (You can slightly reduce the couscous to make room for the crumbles, or use them in place of the black beans.)

    Make it cheesy: Add vegan shredded cheddar cheese or your favorite dairy-free cheese. Either stir it into the couscous mixture before baking, or sprinkle it on top of the pepper halves during the last 10 minutes of baking time. You could add melted cheese drizzled on top before serving.

    Serving

    Enjoy these couscous bell peppers with your favorite toppings! A few ideas include:

    • Avocado or guacamole
    • Fresh herbs like cilantro or parsley
    • Salsa (I like this Restaurant-Style Blender Salsa)
    • Vegan sour cream
    • Vegan cheese
    • Hot sauce
    Cooked vegan couscous stuffed bell peppers in a glass pan

    For more inspiration, also browse all main dish recipes or black bean recipes.

    Stuffed bell peppers with couscous, black beans, and tomatoes in a large glass pan

    Couscous Stuffed Peppers

    Colorful peppers stuffed with fluffy couscous, beans, tomatoes, & Mexican-inspired flavors. Easy to prepare, then serve with your favorite toppings!
    5 from 4 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish
    Cuisine: Mexican-inspired, Oil-Free, Vegan
    Servings: 8 pepper halves

    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 (176°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.

    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 Per Serving (Estimate)

    Nutrition Facts
    Couscous Stuffed Peppers
    Amount per Serving
    Calories
    168
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    488
    mg
    14
    %
    Carbohydrates
     
    33
    g
    11
    %
    Fiber
     
    7
    g
    29
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    8
    g
    16
    %
    Vitamin A
     
    2159
    IU
    43
    %
    Vitamin C
     
    83
    mg
    101
    %
    Calcium
     
    51
    mg
    5
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan Couscous Stuffed Bell Peppers recipe, also check out:

    • Mexican Quinoa Stuffed Peppers
    • Vegan Burrito Bowls with Creamy Chipotle Sauce
    • Vegan Quinoa Stuffed Peppers

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Main Dish Recipes

    • Mushroom Pesto Pasta
    • Southwest Black Bean Burger
    • Tofu Fajitas (Easy Sheet Pan!)
    • Roasted Chickpea Salad with Hummus

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating:




    1. Carly

      February 01, 2022 at 2:04 pm

      5 stars
      SO easy to make and absolutely delicious! We added guacamole, hot sauce, and a little sour cream before serving.

      Reply
      • Kaitlin

        February 01, 2022 at 2:17 pm

        Great to hear! Thanks for sharing, Carly!

        Reply

    Primary Sidebar

    The Garden Grazer - Kaitlin profile photo

    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

    Footer

    ↑ back to top

    Info

    About
    Privacy Policy
    Contact

    Follow

    Subscribe
    Facebook
    Instagram
    Pinterest

    Recipes

    Recipe Index
    Oil Free Vegan Recipes
    Gluten Free Vegan Recipes

    Copyright © 2023 The Garden Grazer