Couscous Stuffed Bell Peppers for the Barbecue (Vegetarian)

READY IN: 40mins
Recipe by RalMiska

I made these to take to a barbecue last week, to satisfy the herbivores among us. They turned out really well - Enjoy!

Top Review by Dr. Jenny

These are easy to make, healthy, and plate nicely (sorry, my photo did not do them justice). DH and I served them for dinner with a salad on the side. We used Israeli couscous. I don't typically like a lot of cinnamon in my food, so I halved the amount of cinnamon, which is the only modification I made. I still thought it was too pronounced, and may only use 1/8 or 1/4 tsp next time, though I realize this is probably personal taste. This was enjoyed. Thanks!

Ingredients Nutrition


  1. Cut the peppers in half, and remove the seeds, and white membrane. Be careful not to remove the stalk from the top half of the peppers.
  2. Put the cous cous in a large bowl, and sprinkle the coriander, rosemary, turmeric, paprika, cinammon, and stock powder over it.
  3. Pour in enough boiling water to cover the cous cous, give it a quick stir with a fork, and cover the bowl with a plate.
  4. Fry the onion and celery in butter, with the garlic, until the onion is translucent.
  5. Remove the cover from the bowl of cous cous, and stir it with a fork, being careful not to mash it.
  6. Add the onion, celery, mushrooms, jalapeno, parsley, and cheese, and stir it through the cous cous.
  7. Add salt and pepper, to taste.
  8. Stuff the pepper halves with the cous cous mixture, then wrap them in aluminium foil.
  9. Cook them on a hot barbecue for 15 - 20 minutes, turning 3 or 4 times, until the pepper starts to become soft.
  10. They are now ready to serve. Note that if you are using small peppers, instead of cutting them in half, you can cut the tops off instead, then serve them with the tops covering them like a lid.

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