Stuffed peppers have long been a beloved classic, cherished for their hearty nature and comforting flavors. However, traditional versions often feature heavy ground meat and rice fillings, which, while delicious, can be quite rich. For those seeking a lighter, yet equally satisfying, meal, these Pearled Couscous Stuffed Peppers present a brilliant solution. This recipe redefines the classic, offering a vibrant, healthy, and incredibly flavorful alternative that doesn’t compromise on taste.

This dish is not only a fantastic way to enjoy a meatless meal but also remarkably quick to prepare. In just over 40 minutes, from start to finish, you can have a visually stunning and healthy dish ready to grace your table for family dinners or impress guests at casual gatherings. It’s an ideal recipe to keep on hand for busy weeknights when you desire something wholesome and delicious without spending hours in the kitchen.

The beauty of these vegetarian stuffed peppers lies in their perfect balance of textures and flavors. The tender, subtly sweet bell peppers encase a savory filling of plump pearled couscous, creamy cannellini beans, vibrant spinach, and pungent Parmesan cheese. A final drizzle of bright lemon-chive vinaigrette elevates the entire dish, adding a burst of fresh acidity that ties all the elements together beautifully. It’s a complete meal that feels gourmet yet remains incredibly approachable for any home cook.

Essential Ingredients for Your Pearled Couscous Stuffed Peppers

Crafting the perfect Pearled Couscous Stuffed Peppers starts with selecting high-quality ingredients. Each component plays a vital role in building the layered flavors and appealing textures of this dish.

Choosing the Best Bell Peppers

Naturally, bell peppers are the star of this recipe! While any variety will work, I highly recommend using red, orange, and yellow bell peppers for their inherent sweetness and vibrant colors. These peppers not only add a beautiful aesthetic to your plate but also impart a sweeter, fruitier flavor that complements the savory filling.

Did you know? The color of a bell pepper is determined by its ripening stage on the vine. Green bell peppers are harvested earliest, before they fully ripen, making them the least sweet and often the most budget-friendly. As they mature, they transform into yellow, then orange, and finally red. Red bell peppers are ripened the longest, yielding the sweetest and most robust flavor, with yellow and orange varieties offering a delightful balance in between. This ripening process also increases their nutritional value, especially in terms of Vitamin C and beta-carotene, making the brighter colors a healthier choice too!

The Heart of the Filling: Pearled Couscous

For the filling, I prefer using pearled couscous, also known as Israeli couscous. Unlike the smaller, granular Moroccan couscous, pearled couscous consists of larger, chewier pasta spheres that resemble tiny pearls. This hearty variety provides a fantastic texture that stands up well to baking and creates a more substantial and satisfying filling.

Complementary Filling Components

The cooked pearled couscous is then generously tossed with a harmonious blend of sautéed ingredients:

• Shallots and Garlic: These aromatic vegetables form the foundational flavor base, adding depth and a touch of savory sweetness.
• Baby Spinach: Fresh, vibrant baby spinach wilts down beautifully into the filling, adding a boost of nutrients and a lovely green hue.
• Cannellini Beans: These creamy white beans are an excellent source of plant-based protein and fiber, making the dish incredibly filling and nutritious. They also add a wonderful soft texture that contrasts with the couscous.
• Parmigiano Reggiano Cheese: A generous amount of grated Parmigiano Reggiano lends a sharp, nutty, and salty richness that ties all the flavors together, providing a savory depth that vegetarian dishes sometimes lack.

The Bright Finish: Lemon-Chive Vinaigrette

To truly elevate these stuffed peppers, a light and zesty lemon-chive vinaigrette is essential. It adds a crucial pop of freshness and brightness, cutting through the richness of the cheese and the earthiness of the vegetables. For this vibrant dressing, you’ll need:

• High-Quality Olive Oil: The base for a smooth and flavorful vinaigrette.
• Fresh Lemon Juice and Zest: Provides the essential citrusy tang and aromatic brightness. Always use fresh lemon for the best results!
• Fresh Chives: These delicate, oniony herbs add a subtle herbaceous note and a hint of color.
• Salt and Pepper: To season the vinaigrette to perfection.

It’s incredible how just 10 simple, high-quality ingredients can combine to create a stuffed pepper dish that is so immensely satisfying and bursting with flavor!

Looking for another fantastic recipe to utilize your pearled (Israeli) couscous? Don’t miss my flavorful Mediterranean Pearled Couscous Salad, another excellent way to enjoy this versatile ingredient!

Mastering the Art of Stuffed Peppers: The Pre-Roasting Technique

Making these pearled couscous stuffed peppers is surprisingly straightforward, thanks to a clever pre-roasting technique that ensures perfectly tender peppers every time. This method prevents the peppers from being undercooked or crunchy, a common issue with stuffed pepper recipes.

Preparing the Peppers

Instead of hollowing out the top, I find it much easier and more effective to slice the bell peppers in half lengthwise. This creates two shallow “boats” or halves, which are ideal for stuffing and serving. After slicing, simply remove the stems and seeds, preparing them for the oven.

The Magic of Pre-Roasting

Since the savory couscous filling is fully cooked on the stovetop before it even touches the peppers, the bell peppers themselves don’t need a long baking time with the filling. Therefore, I highly recommend pre-roasting the cut pepper halves for about 15-20 minutes at 400°F (200°C), or until they become tender-crisp. This crucial step softens the peppers, concentrates their sweetness, and allows them to cook thoroughly without overcooking the filling. It creates a much more enjoyable texture than biting into a raw or underdone pepper.

Assembling and Finishing

Once the peppers are perfectly tender from pre-roasting, they’re ready for their delicious transformation. Simply fill each half generously with the warm pearled couscous mixture. A final sprinkle of Parmesan cheese over the top adds a beautiful golden crust and extra layer of savory flavor. Pop them back into the oven for just a few minutes – typically 5-7 minutes – long enough to melt the cheese until bubbly and ensure everything is heated through. This quick final bake makes the entire process efficient and perfect for a weeknight dinner.

Expert Tip: After roasting, you might notice some natural juices pooled within the pepper cavities. For the best results and to prevent a watery filling, make sure to gently drain these juices before spooning in the couscous mixture. This ensures your filling remains perfectly textured and flavorful.

Streamlining Your Meal Prep

To make dinner prep even faster, you can multitask by cooking the couscous and sautéing the vegetables while the peppers are in the oven. For ultimate convenience, the couscous filling can even be prepared a day ahead. Simply refrigerate the cooked filling in an airtight container, and gently reheat it on the stovetop or in the microwave before stuffing and baking the pre-roasted peppers. This makes these stuffed peppers an excellent option for meal prepping or entertaining, allowing you to enjoy a delicious home-cooked meal with minimal last-minute effort.

Serving Your Exquisite Pearled Couscous Stuffed Peppers

Once your Pearled Couscous Stuffed Peppers emerge from the oven, golden and fragrant, they are ready to be the star of your meal. But there’s one final, absolutely essential step that takes them from delicious to truly unforgettable.

The Unskippable Lemon-Chive Vinaigrette

If I could offer only one piece of advice for this recipe, it would be this: do not skip the lemon-chive vinaigrette! A generous drizzle over the warm, baked peppers is a game-changer. The bright, acidic notes of the lemon and the subtle oniony freshness of the chives perfectly complement the savory richness of the couscous and Parmesan, adding a layer of complexity and a burst of flavor that elevates the entire dish to the next level. It’s the finishing touch that truly makes these peppers sing.

Perfect Pairings

These vegetarian stuffed peppers are versatile and pair wonderfully with a variety of accompaniments. We particularly enjoy serving them with a chilled glass of crisp Pinot Grigio or Sauvignon Blanc; any dry, crisp white wine will beautifully complement the fresh and savory flavors. For a more substantial meal, consider:

• A simple green salad with a light vinaigrette.
• Crusty artisan bread to soak up any flavorful juices.
• A side of roasted asparagus or steamed green beans for added vegetables.
• A light lentil soup for a heartier, comforting dinner.

These Pearled Couscous Stuffed Peppers are not just a meal; they’re an experience – a testament to how flavorful and satisfying vegetarian cuisine can be.

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5 from 7 votes

Pearled Couscous Stuffed Peppers

by
Amanda Biddle

These pearled couscous stuffed peppers are a fantastic choice for a weeknight dinner, yet elegant enough to serve to guests. The flavorful filling and zesty vinaigrette can be prepped a day in advance; simply store both covered in the refrigerator. Gently reheat the filling before stuffing and baking the peppers as directed. Bring the vinaigrette to room temperature before serving for the best flavor.

Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Servings:
4 servings

Ingredients

For the Peppers & Filling

• 4 bell peppers, sliced in half lengthwise, stems and seeds removed
• 1 cup pearled (Israeli) couscous
• 1-1/4 cups water
• 2 shallots, minced (about 1/2 cup)
• 2 cloves garlic, minced
• 5 ounces baby spinach, roughly chopped
• 15 ounce can cannellini beans, rinsed and drained
• ⅓ cup grated Parmigiano Reggiano plus 2-3 tablespoons for topping
• ¼ cup olive oil plus 2 teaspoons, divided
• Kosher salt and freshly-ground black pepper, to taste

For the Lemon-Chive Vinaigrette (To Serve)

• ¼ cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• ½ teaspoon finely-grated lemon zest
• 2 tablespoons chopped chives
• Kosher salt and freshly-ground black pepper, to taste

Instructions

Prepare the Peppers and Couscous Filling

1. Preheat your oven to 400 degrees F (200°C). Arrange the sliced bell peppers on a baking sheet. Drizzle them with 2 tablespoons of olive oil, season with a few pinches of salt and black pepper, and toss to coat. Roast, cut sides up, for 15-20 minutes, or until they are tender-crisp.
2. While the peppers are roasting, prepare the pearled couscous. Heat 2 teaspoons of olive oil in a medium pot over medium heat until shimmering. Add the couscous and cook, stirring frequently, for about 2-3 minutes until the pearls begin to toast lightly and become fragrant. Add ½ teaspoon salt and 1-¼ cups water, then bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 8-10 minutes, or until all the water is absorbed and the couscous is tender. (Alternatively, follow the specific cooking directions provided on your brand of couscous packaging.)
3. While the couscous simmers, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Add the minced shallots and cook until softened, which usually takes about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the baby spinach along with ½ teaspoon each of kosher salt and pepper. Stir continuously until the spinach wilts and becomes tender, approximately 2-3 minutes. Remove the skillet from the heat.
4. Once the couscous is cooked, transfer it to the skillet with the spinach mixture. Stir to combine. Then, add ⅓ cup of Parmigiano Reggiano cheese and gently fold in the rinsed and drained cannellini beans. Taste the mixture and adjust seasoning with additional salt and pepper as needed.
5. Carefully drain any accumulated juices from the roasted bell pepper halves. Fill each pepper half generously with the couscous mixture, mounding it slightly and gently pressing to pack it in. Sprinkle the tops of the stuffed peppers with the remaining 2-3 tablespoons of Parmigiano Reggiano. Return the baking sheet to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly, and the filling is heated through.

Serve with Vinaigrette

6. While the peppers are finishing in the oven, prepare the lemon-chive vinaigrette. In a small bowl, whisk together the ¼ cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, ½ teaspoon finely-grated lemon zest, and 2 tablespoons chopped chives. Season the vinaigrette to taste with a few pinches of salt and pepper.
7. Once the stuffed peppers are out of the oven, drizzle the prepared lemon-chive vinaigrette generously over them before serving immediately. Enjoy!

Nutrition Estimate

Calories: 609kcal
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Carbohydrates: 61g
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Protein: 20g
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Fat: 32g
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Saturated Fat: 6g
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Cholesterol: 12mg
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Sodium: 569mg
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Potassium: 579mg
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Fiber: 10g
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Sugar: 6g
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Vitamin A: 7260IU
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Vitamin C: 167.5mg
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Calcium: 347mg
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Iron: 4.7mg

Nutrition information is automatically calculated and should be used as an approximation only. Individual results may vary based on ingredients and preparation methods.

About Our Recipes

Please note that all recipes featured on this site have been developed using the US Customary measurement system and have not been specifically tested for high altitude/elevation cooking and baking adjustments. Results may vary at different elevations.

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