Couscous-stuffed Baked Sweet Peppers
Couscous-stuffed Baked Sweet Peppers
Couscous-stuffed Baked Sweet Peppers




30 minutes


  • 1 cup water
  • 1/2 cup unsalted beef broth
  • 1 cup uncooked couscous
  • 4 bell peppers (any color)
  • 1 Tbsp olive oil
  • 2 tsp red wine vinegar
  • 2 oz dried apricots, diced
  • 3 oz feta cheese, crumbled
  • 1 (14.5 oz) can no-salt-added diced tomatoes, drained
  • 3 Tbsp unsalted sunflower seed kernels
  • 2 Tbsp chopped fresh parsley
  • Pepper to taste


  1. In a small saucepan bring water & broth to a boil. Add couscous to saucepan. Remove from heat, cover & set aside until all liquid is absorbed.
  2. In a large stock pot boil 4-6 cups water.
  3. Halve peppers lengthwise; remove core & seeds. Place peppers in boiling water & remove pot from stove. Leave peppers in water 3 minutes. Drain & set aside.
  4. Fluff couscous with a fork. Add oil, vinegar, apricots, cheese, tomatoes, sunflower seeds & parsley. Pepper to taste & mix well.
  5. Fill peppers with couscous mixture; gently pack down with the back of a spoon. In a shallow microwave-safe dish place peppers, filling side up.
  6. Microwave 5 minutes, or until peppers are tender. Serve immediately.

Encuentra la receta en español aquí.


Bell peppers provide vitamins A & C, which are great for your immune system and skin! Side note: Red bell peppers tend to be more sweeter than green.