• Kim Bresseleers

Couscous stuffed bell peppers

Updated: Aug 13, 2020

These stuffed bell peppers with couscous are so delicious!


Servings: 8 stuffed bell peppers

Preparation time: 40 minutes + 15 minutes in the oven


250 grams of couscous

500 grams of ground beef (or vegetarian minced meat)

3 bell peppers

1 zucchini, chopped

150 grams of cherry tomatoes, chopped

1 onion, finely chopped

2 cloves of garlic, finely chopped

1 teaspoon of ground cumin

1 teaspoon of paprika powder

1 tablespoon of dried oregano

3 dl of boiling water

grated cheese (or vegan cheese)

olive oil (or any other vegetable oil)




  1. Cut the bell peppers in half and put them in a large pan of water and bring it to boil. When ready, put the bell peppers halves aside.

  2. In the meantime, add the couscous and cumin in a bowl, pour the boiling water over it and wait for 5 minutes. Then loosen the couscous with a fork, add some salt, pepper and olive oil and mix it.

  3. Preheat the oven to 180°C.

  4. Add some olive oil, onion and garlic in a pan and let it fry. Then add the ground beef, paprika powder and dried oregano. After 5 minutes, add the zucchini and cherry tomatoes. After another 5 minutes, add the couscous and mix it all together.

  5. In the meantime, put the bell peppers halves in an oven dish. Add the couscous filling and sprinkle some cheese over it. Put it in the oven for 15 minutes and then it's ready to serve!


  • Optional: Delicious when served with a Greek yoghurt dip sauce.

  • Can be stored in an air-tight container in the fridge for 1 day.

  • Download the recipe.

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