Colorful Couscous Stuffed Style Red Peppers

  • Yield: 4 servings
  • Prep: 20 minutes
  • Cook: 20 minutes


4medium red bell peppers
1teaspoon extra virgin olive oil
1cup whole wheat or plain couscous
1cup low sodium chicken broth
1/3cup chopped green onion
1/3cup golden raisins
6ounces canned drained sliced black olives
1tablespoon fresh lemon juice
1teaspoon finely grated lemon peel
1/2teaspoon reduced fat crumbled feta cheese
1/4cup chopped walnuts, toasted*
3tablespoons chopped fresh mint


  1. Preheat broiler to high.  Cut peppers in half lengthwise, remove seeds, membranes and cores.  Place skin side up on a large foil lined large baking sheet. place baking sheet under broiler about  6 inches from heat source and broil 4 minutes.  Turn over and broil 4 minutes more.  Peppers should be slightly charred but still firm.  Turn oven on 350F.
  2. 2Meanwhile in a medium saucepan heat oil over medium heat, add couscous and stir often for 1 minute to lightly toast.  Pour in chicken broth, sprinkle top with green onions, and raisins; cover with lid, remove from heat and set aside until all liquid is absorbed.    When couscous is done sprinkle top with olives,  lemon juice and lemon peel; use a fork to fluff and mix ingredients into couscous.  Gently fluff in feta cheese, walnuts and mint.
  3. Place pepper skin side down in a 13x9x2 inch baking dish the spoon couscous mixture into each.  Bake peppers until warmed through about 17 minutes.  

*NOTE-to toast walnuts place in small skillet over medium heat.  Shake skillet often until walnuts are golden all over about 4 minutes.