February 8, 2011

Couscous-Stuffed Peppers

1 cup dry couscous
1 cup vegetable stock
5 mushrooms
1 tomato
2 tbsp Worchestershier sauce
kosher salt
2 peppers
4 tbsp olive oil
sour cream or plain greek yogurt
1/2 cups grated cheese

1. Preheat oven to 350 F. Put 1 cup of broth in a saucepan and bring to a boil. Add the couscous, stir, and cover for 10 minutes.

2. Cut the peppers lengthwise or you can cut the tops off. Remove the guts. 

3. In a frying pan fry the mushrooms with 2 tbsp of the olive oil. Once they are soft add the tomatoes. Once done add the mushrooms and tomatoes, Worchestershier, salt, pepper, and 3/4 cup grated cheese to the couscous. Stir the mixture and then stuff into the peppers and drizzle with the rest of the olive oil. Bake in the oven for 50 minutes - if the couscous starts to brown to early, cover with tin foil. When the peppers are done serve topped with grated cheese and sour cream. 


  1. I was going to make stuffed peppers with dinner tonight, going to change them up to your couscous recipe. Thanks for the recipe to try, will let you know how they go and what the hubby thinks.

  2. Thanks for the comment. Let me know what you think!