Prep Time

30 min.

Cook Time

40 min.

Indulge in a delightful culinary main dish with this recipe for Couscous Stuffed Red Peppers. Discover the perfect combination of tender couscous, vibrant red peppers, and flavorful seasonings. This vegetarian dish is visually appealing and incredibly satisfying.


  • 4 red peppers (large, tops removed and hollowed)

  • 6 asparagus spears (trimmed, blanched and cut into 2-inch pieces, about 1 cup)

  • 1 cup cherry tomatoes (cut into quarters)

  • 1 small red onion (chopped)

  • 1 cup fresh mushrooms (sliced)

  • 2/3 cup green olives (sliced)

  • 1 cup couscous

  • 1 cup vegetable stock

  • 1 lemon (juiced)

  • 1 tsp. cumin

  • 1/2 tsp. garlic powder

  • 1/2 tsp. salt

  • 1/8 tsp. ground black pepper

  • 2 Tbsp. cilantro

  • 1/3 cup olive oil

  • 2 Tbsp. balsamic vinegar

  • 1 Tbsp. cooking sherry

  • 2 tsp. Dijon mustard

  • Salt and pepper (to taste)



1. Preheat oven to 350F.

2. Sautee red onion and mushroom on medium-high heat.

3. Add the asparagus, tomatoes and green olives.

4. Stir to combine and cook 2 minutes.

5. Season with salt and pepper.

6. Remove pan from heat and transfer vegetables to a plate.

7. Whisk together all the dressing ingredients except the olive oil.

8. Slowly pour the olive oil into the mixed ingredients while whisking quickly to combine.

9. Whisk together the vegetable stock, lemon juice, cumin, garlic powder, salt and pepper.

10. Pour into a medium-sized saucepan and bring contents to a boil.

11. Add couscous to the stock and bring it back to a boil.

12. Remove from heat and place lid on saucepan to steam couscous.

13. Let the couscous absorb the liquid for 15 minutes.

14. Add couscous to sautéed vegetable mixture.

15. Add cilantro and toss to combine.

16. Pour the desired amount of dressing over the couscous/vegetable mixture, adding a small amount at a time, and stir to combine and cover.

17. Place hollowed out red peppers in a greased baking pan.

18. Scoop the couscous mixture into the pepper halves.

19. Cover with foil and bake for 40 min. at 350F or until peppers are tender.

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