Stuffed Bell Peppers

Author: Recipes_se
No ratings yet
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course, Side Dishes
Cuisine African
Servings 4 servings


  • Oven
  • Stove


  • 2 cups vegetable broth ***Click on our Homemade Vegetable Broth link
  • 2 cups water
  • 3 cups couscous
  • 2 tbsp olive oil extra virgin
  • 2 tbsp lemon juice fresh squeezed, no added sugar or preservatives
  • 1 cup frozen peas thawed
  • 1 cup green onions chopped
  • 1/2 tsp chili powder
  • 4 green bell peppers


  • Preheat the oven to 350 degrees.
  • In a large stock pot with a lid, bring the vegetable broth and water to a boil. Remove from heat and mix in the couscous, cover, and allow to sit for about 12 minutes or until couscous is cooked and the liquid has been absorbed. Fluff with a fork.
  • While couscous is cooking, in a medium bowl mix together the olive oil, lemon juice, peas, green onions, cumin, and chili powder. Add to cooked couscous.
  • Cut the tops off the bell peppers and remove the seeds. Do not throw the tops away!
  • Stuff the bell peppers with the couscous. Place the tops back on the bell peppers, using toothpicks to keep the top in place if needed. Place in a baking dish.
  • Bake in the oven for 15 minutes.

My Notes

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