Couscous Stuffed Roasted Bell Peppers with Fresh Mozzarella
Colorful bell peppers roasted until tender and filled with fluffy couscous, Mediterranean herbs, and vegetables, then topped with melty fresh mozzarella. These stuffed peppers are hearty, wholesome, and perfect for a light yet satisfying meal.
⏱️ Time
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Ingredients
For the Peppers & Filling:
4 large bell peppers (red, yellow, or orange), halved and deseeded
1 cup couscous
1 cup vegetable broth (or chicken broth)
1 tbsp olive oil
1 small red onion, finely chopped
2 cloves garlic, minced
1 small zucchini, diced
1 small tomato, diced
¼ cup sun-dried tomatoes, chopped
¼ cup kalamata olives, pitted and sliced
2 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped (or 1 tsp dried)
½ tsp dried oregano
Salt & black pepper, to taste
For the Topping:
6 oz (170 g) fresh mozzarella, sliced or torn
2 tbsp grated parmesan (optional, for extra flavor)
Fresh basil leaves, for garnish
Instructions
1. Prepare the Peppers
Preheat oven to 375°F (190°C).
Slice bell peppers in half lengthwise, remove seeds and membranes.
Place on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast for 15 minutes until slightly softened.
2. Cook the Couscous
In a saucepan, bring vegetable broth to a boil.
Stir in couscous, cover, and remove from heat. Let sit 5 minutes, then fluff with a fork.
3. Make the Filling
Heat olive oil in a skillet over medium heat.
Add onion and garlic, sauté 2–3 minutes until fragrant.
Stir in zucchini, tomato, and sun-dried tomatoes. Cook until softened, about 5 minutes.
Remove from heat and combine with couscous, olives, parsley, basil, oregano, salt, and pepper.
4. Stuff the Peppers
Spoon couscous mixture into roasted pepper halves.
Top each with slices or chunks of fresh mozzarella.
Sprinkle parmesan if using.
5. Bake & Finish
Return stuffed peppers to oven and bake for 15–20 minutes, until mozzarella is melted and bubbly.
Garnish with fresh basil before serving.
Notes & Tips
Make it heartier: Add chickpeas, shredded chicken, or ground turkey to the couscous filling.
Cheese swap: Use feta for a saltier, tangier flavor instead of mozzarella.
Meal prep: These reheat well – just cover and bake at 350°F (175°C) for 10 minutes, or microwave gently.
⁉️ Frequently asked questions FAQ
Q: Can I use quinoa instead of couscous?
A: Yes! Quinoa works beautifully and adds more protein.
Q: How do I make it vegan?
A: Use vegan mozzarella or skip cheese and top with tahini or a cashew cream drizzle.
Q: Can I freeze stuffed peppers?
A: Yes, assemble without mozzarella, freeze up to 2 months, then bake with cheese when ready to eat.
Nutrition information
Calories: ~310
Protein: 12 g
Carbs: 36 g
Fat: 14 g
Fiber: 6g
Sugar: 8 g