Roasted Stuffed Peppers with Israeli Couscous
Colorful bell peppers filled with fluffy Israeli couscous, fresh spinach, and tangy goat cheese, then roasted until tender. The peppers caramelize slightly while the couscous absorbs savory vegetable broth, creating a one-pan vegetarian main with Mediterranean flavors. Perfect for weeknight dinners or casual entertaining. This version combines the heartiness of pearl couscous with the brightness of fresh rosemary and creamy goat cheese for a lighter alternative to rice-stuffed peppers.
Ingredients
- 1 ½ pound bell peppers red/yellow/orange, halved and cleaned
- 7 oz Israeli couscous, dry uncookedregular couscous0.75:1grains
conf:4
- 1 tablespoon olive oil
- 2 cup vegetable broth, or chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup spinach leaves, fresh
- ¾ teaspoon rosemary, fresh chopped
- ½ cup goat cheese, soft crumbled plus extra for topping
- crusty bread, for serving(optional)
Instructions
- 1
Heat oven to 375F with rack in upper third. Line baking sheet with parchment.
- 2
Slice thin piece from pepper bottoms so they sit flat. Cut off tops about 1 inch down and reserve.
- 3
Remove seeds and membranes from peppers. Stand upright on sheet, spaced apart.
- 4
Mix couscous, olive oil, broth, salt, pepper, spinach, rosemary, and goat cheese in bowl.
- 5
Fill peppers about 3/4 full with couscous mixture. Cap with reserved pepper tops.
- 6
Bake 30 minutes until peppers soften and couscous absorbs liquid.
- 7
Remove caps and top with additional goat cheese.
- 8
Bake uncovered 5-10 minutes more. Cool slightly and serve.
Tips
Slice flat bottoms on peppers so they stand upright without tipping during baking.
Don't overfill peppers; leave 1/4 inch headspace so couscous expands without overflowing.
Goat cheese melts into the warm couscous; add extra on top after initial bake for creamier texture.
Good to Know
Refrigerate covered up to 3 days. Reheat at 350F covered for 12-15 minutes until warmed through.
Prepare stuffing mixture and fill peppers 1 day ahead. Cover and refrigerate. Bake as directed, adding 5 minutes to initial baking time if cold.
Serve warm with crusty bread on the side. Garnish with fresh rosemary sprigs if desired. Pairs with green salad or roasted vegetables.
Common Mistakes
Do not poke holes in pepper bottoms to avoid filling leaking out during roasting.
Do not overfill peppers to prevent couscous mixture from spilling when caps are added.
Do not skip the initial covered baking so couscous fully absorbs liquid.
Substitutions
Dairy-Free Swaps
General Alternatives
conf:4
FAQ
Can I make this ahead?
Yes. Assemble peppers up to 1 day before, cover, and refrigerate. Bake as directed but add 5 minutes to the initial 30-minute bake.
Can I freeze stuffed peppers?
Yes. Freeze unbaked peppers on sheet pan, then transfer to container. Bake from frozen adding 15-20 minutes to initial baking time.
What if I don't have Israeli couscous?
Regular couscous works but reduces to about 150 grams. It absorbs liquid faster, so reduce broth to 1.5 cups or watch closely to prevent mushiness.