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Chili Couscous Stuffed Peppers
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Chili Couscous Stuffed Peppers

Deliciously flavored and textured
Course Appetizer, lunch, Main Course
Keyword Jalapeno Pepper
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 servings
Calories 622kcal

Ingredients

  • 1 cup couscous
  • 1 red jalapeno pepper chopped
  • 1 teaspoon paprika
  • 1/2 teaspoon ground pepper
  • 2 cups vegetable broth straight from boiling, or use chicken broth for more flavor
  • 2 large bell peppers any color will do
  • 1 cup sharp cheddar cheese shredded

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a small bowl combine the couscous, jalapeño, paprika, and ground pepper.
  • Boil the vegetable broth (or chicken broth) and immediately pour it onto the couscous mixture, then cover with a plate or lid to seal in the heat. Set aside until ready to stuff the peppers.
  • Prepare the bell peppers by cutting them in half and scooping the seeds and pith out from each side.
  • Lay the bell pepper halves on a baking tray and divide the couscous mixture between the pepper halves.
  • Divide the shredded cheese between the stuffed peppers, laying the shredded cheese atop each halve.
  • Cook the peppers in the oven for 8 minutes or until the cheese turn golden.
  • Remove from the oven and serve.

Notes

Feel free to adjust the chili pepper used for more or less heat. 

Nutrition

Calories: 622kcal | Carbohydrates: 82g | Protein: 27g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 59mg | Sodium: 1307mg | Potassium: 568mg | Fiber: 8g | Sugar: 10g | Vitamin A: 6770IU | Vitamin C: 218mg | Calcium: 440mg | Iron: 2mg