Couscous Stuffed Bell Peppers

How to make Couscous Stuffed Bell Peppers.

Ingredients for 3 servings:

  • 3 bell peppers
  • 1 pack of couscous (use whatever the instructions recommend for 3 servings)
  • one carrot
  • one zucchini
  • one big onion
  • some chicken stock (the one suggested in the couscous package)
  • half a teaspoon of ground cumin
  • half a teaspoon of red ground paprika
  • 5 grams of toasted and salty cashews
  • a branch of fresh mint leaves
  • some salt and olive oil


  1. Wash and dry the peppers.
  2. Preheat oven at 180ÂșC.
  3. Place the peppers on a tray and bake for 30 minutes.
  4. Take out of the oven, let them cool.
  5. Cut their upper part, clean from the seeds and reserve.
  6. Clean and mince the mint leaves (aprox 8)and reserve.
  7. Peel the onion and the carrot and cut in small dices, reserve.
  8. Wash the zuchinni and cut in small dices, reserve.
  9. In a big sauce pan, pour some olive oil (enough to slightly cover the surface) and place all the veggies: onion for 2 minutes, add the carrot and zucchini, add some salt and cook at medium heat for 7 minutes while you stir it all.
  10. Add the cashews and stir for another 30 seconds.
  11. Dress with the cumin and paprika, stir and reserve out of the heat.
  12. Prepare the couscous following the package instructions and use chicken stock instead of water.
  13. Also add the minced mint leaves and a dash of olive oil.
  14. Use a fork to give some air to the couscous and add the veggies to it.
  15. Fill the peppers with the mixture, place back in the oven and bake for another 20 minutes.
  16. Serve and enjoy!
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