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Couscous-Stuffed Peppers For Two

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"This is a relatively quick vegetarian stuffed pepper recipe I made using ingredients I had on hand. Instead of cabbage, you could easily sub other veggies you have available, though I really liked the crunchy texture it added to the meal."
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1 h servings 679 cals
Original recipe yields 2 servings (2 peppers)


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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat oil in a large skillet over medium heat. Add onion, garlic, parsley, salt, and pepper; cook and stir until onion is tender, about 5 minutes. Add 1 cup spaghetti sauce, kidney beans, couscous, Roma tomatoes, and cabbage; simmer until heated through, 5 to 10 minutes.
  3. Stir 1/2 cup mozzarella cheese into the skillet. Spoon mixture into the bell peppers.
  4. Spread 1/2 cup spaghetti sauce in the bottom of a small casserole dish. Place stuffed peppers into the dish; cover with remaining 1/2 cup spaghetti sauce.
  5. Bake in the preheated oven until peppers are tender, about 20 minutes. Sprinkle remaining 1/2 cup mozzarella cheese over peppers. Bake until cheese is melted, about 5 minutes.

Nutrition Facts

Per Serving: 679 calories; 23.5 g fat; 88 g carbohydrates; 30.6 g protein; 41 mg cholesterol; 1829 mg sodium. Full nutrition

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