Couscous Stuffed Peppers

Vegan couscous stuffed peppers baked and garnished with parsley, served with lemon wedges.

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5 from 5 votes

These couscous stuffed peppers are light, colorful, and full of Mediterranean flavor. Roasted Romano peppers cradle fluffy couscous tossed with mushrooms, tomatoes, and herbs for a filling that’s savory but never heavy. Simple enough for weeknights, yet vibrant enough to serve at a dinner party.

Prep Time10

Cook Time20

Total Time30

Course: dinner, Main Course

Cuisine: Mediterranean

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 244kcal

Author: Michelle Cehn

Ingredients

For the roasted peppers:

3 romano peppers cut in half lengthwise and deseeded—as pictured
2 tablespoons vegetable oil
½ teaspoon salt
½ teaspoon black pepper

For the couscous stuffing:

6 ounces cooked couscous
1 tablespoon vegetable oil
1 small carrot peeled and diced
1 cup diced mushrooms
6 cherry tomatoes quartered
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon vegan butter
Fresh parsley chopped, for garnish
Lemon wedges for garnish

Instructions

Preheat the oven to 375° Fahrenheit.
Toss the peppers with oil, salt, and pepper, place on a baking sheet and bake for about 10 minutes, until softened. Remove from the oven and set aside.
In the meantime, heat a medium saute pan over high heat and add one tablespoon of vegetable oil. Once hot, add the mushrooms and carrots and saute for 5 minutes, stirring regularly. Add in the tomatoes, salt, pepper and oregano and cook for 2 more minutes.
Remove from heat and mix the sauteed veggies with the cooked couscous. Add the vegan butter and mix until combined.
Stuff the peppers with the couscous filling and garnish with fresh chopped parsley and sliced lemon.

Notes

Storage: Keep leftover stuffed peppers in an airtight container in the fridge for up to 3 days.
Reheating: Warm in a 350°F oven for 10–12 minutes until heated through. The oven keeps the peppers from getting soggy—avoid microwaving if you want to preserve texture.
Freezing: These can be frozen after baking. Let cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Make-Ahead Tip: You can roast the peppers and prep the couscous filling a day in advance. Store separately, then stuff and bake just before serving.
Serving Flexibility: Great as a main dish with salad and bread, or halved and served as a colorful side at larger meals.
Gluten-Free Swap: Replace couscous with quinoa or millet for a naturally gluten-free version. Both cook quickly and keep the filling light and fluffy.

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