Vegetarian Stuffed Peppers




  • 1 cup uncooked pearl (large) couscous
  • 1 1/4 cup vegetable broth (or water, or combination)
  • 1 tsp sea salt
  • 1 tsp butter


  • 4 large sweet peppers
  • 2 small tomatoes (or 1 large), chopped
  • 1 cup frozen corn
  • 1 medium sweet onion, chopped
  • 2/3 cup canned black beans, rinsed and drained
  • 4 0z cubed Monterey Jack cheese (about 3/4 cup) – small cubes
  • 8-10 fresh basil leaves, thinly sliced
  • 1-2 tsp minced garlic
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 2 Tbsp olive oil
  • 1 cup (approx) meatless spaghetti sauce


  1. Preheat oven to 350 degrees.
  2. Cut tops off peppers and remove seeds.  Place cut-side down into 8×8 glass dish.  Fill with about 1-inch water (make sure to allow water under the peppers).  Microwave on high for 8 minutes.  Let sit in microwave for about 8 minutes after done cooking.  Then, drain and turn peppers over so cut side is up (read to fill).
  3. Prepare couscous according to directions (bring 1 1/4 cup broth/water to a boil; add salt, couscous, and butter; simmer for about 10 minutes, until liquid is absorbed)
  4. In skillet: heat olive oil over medium high.  Add garlic and onion.  Saute for 2 minutes.  Add frozen corn and continue to saute for 5 minutes, then add black beans, 1 tsp sea salt and pepper.  Stir frequently, until heated.
  5. Combine tomato, basil, and cubed cheese in a big bowl.  Add cooked veggies; stir until combined.
  6. Fill each pepper to overflowing with the mixture.  There will be some left over filling (save for left-overs: makes good cold salad).  Pour spaghetti sauce around peppers so that there is a layer on bottom of 8×8 pan, and then pour some over each pepper.
  7. Bake in oven about 15-20 minutes, until spaghetti sauce is hot.

Note: you could certainly substitute another grain for the couscous (white or brown rice, small couscous, quinoa, etc.).

This was modified from a crock pot recipe, from Taste of Home:


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