Vegan Couscous Stuffed Bell Peppers

Vegetarian couscous-stuffed bell peppers

Dorling Kindersley / Getty Images

Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 6 servings
Nutrition Facts (per serving)
97 Calories
5g Fat
13g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 97
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 58mg 3%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 2g
Vitamin C 68mg 339%
Calcium 36mg 3%
Iron 1mg 6%
Potassium 186mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A simple couscous salad recipe with green onions and fresh parsley is stuffed into fresh whole bell peppers of any color. If you need a stuffed bell pepper recipe to use as an entree for a vegetarian or vegan meal, this is a simple and highly-rated one to try. Couscous-stuffed bell peppers are actually quite simple and easy to prepare and make for an excellent vegetarian main dish or for a filling side dish. We love working with couscous because it cooks relatively quickly compared to rice, quinoa or other whole grains or pasta.


  • 1/2 cup couscous, uncooked

  • 1 cup water

  • 6 whole bell peppers, any color

  • 2 red bell peppers, or yellow, diced

  • 4 to 6 green onions, sliced

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons olive oil

  • 1/4 cup chopped fresh parsley

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. First, place the 1 cup of water in a medium-sized saucepan and bring the water to a rolling boil. Once the water is boiling, add in the couscous, give it a quick stir, then cover the pan. Turn off the heat and allow the couscous to sit, covered, for about 10 minutes, or until the couscous becomes fluffy when stirred with a fork.

  3. Allow couscous to cool completely.

  4. Preheat oven to 350 F.

  5. While your couscous is sitting or cooling, slice the stems and tops off of the whole bell peppers and carefully remove the cores and seeds from the inside of each bell pepper.

  6. Next, in a large bowl, combine the diced bell peppers with the cooled couscous and the sliced green onions.

  7. In a separate small bowl, whisk together the lemon juice (fresh is always best!), olive oil and chopped fresh parsley until well combined. Pour this dressing over the couscous mixture and gently toss to combine.

  8. Spoon couscous into each whole green bell pepper, and sprinkle a dash of salt and pepper on top.

  9. Roast the stuffed bell peppers in a preheated oven for about 35 minutes or until your bell peppers are just barely tender.

  10. Enjoy.

Recipe Variation

To turn this into a crock pot or slow cooker recipe, you can also place the stuffed bell peppers in a crock pot and cook on low for about 5 to 6 hours. Perfect for a hot day when you don't want to turn your oven on.