Stuffed Red Peppers with Couscous and Green Beans

Stuffed Red Peppers
  • Yield: 4 servings

Use a creamy goat or sheep’s milk feta for a more piquant flavor. Tomato sauce, either homemade or store-bought, is the perfect accompaniment to the peppers. Spoon it over the top or serve separately, letting everyone take as much or as little as they like.


4-- red bell peppers, about 7 ounces each
1/2cup couscous
3/4cup boiling water
1tablespoon olive oil
1cup green beans in 1/2-inch pieces
1/2cup diced red onion
1/2cup (2-ounces) crumbled feta cheese
1/2teaspoon dried thyme
1/2teaspoon kosher salt
1/8teaspoon coarse ground black pepper
2/3cup (about) tomato sauce, (homemade or bought), heated


  1. Cut tops off peppers and remove seeds and fibrous portions.  Bring a large pot of water to a boil.  Add peppers, cover and cook 4 minutes or until they begin to soften.  Remove with tongs and drain upside-down on paper towels. 
  2. Preheat oven to 375F.
  3. Place couscous in a large bowl; add boiling water, cover and let stand 10 minutes or until water is absorbed.  Remove lid and fluff with a fork.  
  4. Heat oil in a large nonstick skillet over medium heat.  Add beans and onion; cook, mixing occasionally, 8 minutes or until beans are browned in spots and tender.  Combine couscous, bean mixture, feta, thyme, salt and pepper.
  5. Spoon into peppers (about 3/4 cup per pepper).  Transfer to a greased shallow baking dish and bake 20 minutes or until tops are lightly toasted.  Serve with tomato sauce. 

Recipe by Jean Kressy.


Nutritional Info *per serving

  • Calories 228
  • Fat 8g
  • Saturated Fat 3g
  • Cholesterol 17mg
  • Sodium 679mg
  • Carbohydrate 31g
  • Fiber 5g
  • Sugars 9g
  • Protein 8g