Go Back

Vegan couscous stuffed peppers

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 5 people


  • 5 medium bell peppers, cut in half and deseeded
  • 2.5 cups cooked pearl couscous
  • 1.5 cup cooked mixed veggies (previously frozen)
  • 1 sprig green onion, finely sliced
  • 7 sundried tomatoes, finely sliced
  • 1 tsp turmeric
  • 2 tbsp chopped fresh parsley
  • Cooking spray, as needed
  • Salt and pepper to taste


  • Preheat oven to 375F.
  • Put the couscous in a bowl, and add sundried tomatoes, green onion, and mixed veggies. Add turmeric and salt and pepper to taste. Mix until well combined. Fill the pepper halves with the couscous & veggie mixture. Arrange pepper neatly on a baking pan lined with aluminum foil sprayed with oil. Give each pepper a quick spray with oil right before putting the pan in the oven. 
  • Cook the peppers for 35 minutes or until soft but still able to hold their shape. Take out of the oven and serve hot, with chopped parsley sprinkled on top for extra flavor and visual appeal. 
  • Enjoy!