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Stuffed Bell Peppers with Couscous

Posted in : Uncategorized on by : Dr. Dave's 411

Stuffed Bell Peppers with Couscous

Easy vegan lunch or dinner recipe. This recipe is full of protein and is quick and easy to make.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, lunch
Cuisine: vegan
Servings: 2 people


  • 2 bell peppers medium
  • 2 onions medium
  • 1 tomato
  • 200 g couscous
  • 250 g cooked or canned kidney beans
  • 200 ml tomato sauce
  • 2 tbsp extra virgin olive oil
  • spices of your choice Ideas: curry, garlic salt, lemon pepper


  • Cut onions and tomato in small pieces and cook in a frying pan with oil until onions become golden.
  • Following the instructions on your couscous package, take the necessary amount of hot water and mix it with the chosen spices. Then put the couscous in a bowl, add the water-spice mixture and cover the bowl. The couscous will absorb all the spicy water and be ready in about 5 – 8 minutes.
  • While couscous is getting ready, cut the bell peppers in half and clean them from seeds.
  • Mix couscous, onions, tomatoes, beans and tomato sauce together. Do not worry if the couscous seems too dry for you – it will absorb also the tomato sauce and liquids from the cooked onions and tomatoes.
  • Stuff abundantly bell pepper halves with the couscous mixture and place them on a baking tray that is lined with parchment paper.
  • cook the stuffed bell peppers at 390°F in a preheated ventilated oven for 20 minutes or until the bell peppers are soft.

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