Couscous Stuffed Red Peppers

Couscous Stuffed Red Peppers

Make Couscous Stuffed Red Peppers: roast peppers, fill with herby couscous, and top with yogurt sauce for a bright, shareable meal.

Prep Time25 minutes
Cook Time37 minutes
Total Time62 minutes
Yield4

Ingredients

Instructions

Step 1: Preheat and soften the peppers

Preheat the oven to 350°F and prepare the red bell peppers by slicing them in half lengthwise and removing the seeds and ribs. Arrange the pepper halves cut side up on a parchment-lined baking sheet, drizzle each with a little olive oil and a pinch of salt, then roast briefly until they just begin to soften and their skins turn glossy — about fifteen minutes — so they hold shape but will still have a subtle bite once stuffed.

Step 2: Make the yogurt sauce

In a small bowl combine plain yogurt with minced garlic, lemon zest and a squeeze of lemon juice, a touch of agave for balance, smoked paprika, chopped fresh mint and cilantro, and salt and pepper to taste. Stir until smooth, taste and adjust acidity or sweetness, then cover and chill in the refrigerator so the sauce cools and the flavors marry while you finish the filling.

Step 3: Cook the couscous

Bring a pot of salted water to a boil and cook the couscous until al dente (about 8–10 minutes), then immediately drain and let it steam briefly in the colander. Return it to a bowl and toss with a small drizzle of olive oil so the tiny pearls stay separate and glossy rather than clumping together.

Step 4: Sauté aromatics and wilt the greens

Heat a few splashes of olive oil in a skillet and gently sweat sliced scallions with garlic, smoked paprika, and a pinch of salt and pepper until fragrant. Add lemon zest and your choice of tender greens, stirring until they just begin to wilt. Finish with a big squeeze of lemon juice, then stir in chopped parsley and cilantro, toasted pine nuts, plump currants, and a pinch of red pepper flakes.

Step 5: Combine the filling and taste the seasoning

Add the drained, oiled couscous to the skillet ingredients and fold everything together until the herbs and greens are just wilted and the grains are evenly coated — the texture should be fluffy but studded with soft greens, chewy currants, and crunchy toasted pine nuts. Taste and correct for salt, acid, and heat; remember the stuffing will mellow when baked.

Step 6: Fill the peppers

Spoon the warm couscous mixture into the pre-roasted pepper halves, packing gently but leaving the peppers proud rather than overflowing. If some filling remains, set it aside to spoon over the peppers after baking so each pepper looks generous and layered.

Step 7: Bake the stuffed peppers

Place the filled peppers back on the baking sheet and bake uncovered for 10–12 minutes until everything is heated through and the edges of the peppers have just softened to your preferred bite. If you like very soft peppers, cover and bake longer, but the brief finish keeps the skins bright and slightly resilient.

Step 8: Finish and serve

Remove the peppers from the oven, spoon any reserved couscous on top, then drizzle and dollop the chilled yogurt sauce over each half. Scatter extra fresh herbs and a few toasted pine nuts for crunch. Serve straight on a platter with the leftover yogurt sauce in a small bowl on the side — it’s also lovely spread on toasted whole grain baguette.

Notes