Vegetarian Couscous Stuffed Peppers

9 25 287
Ingredients Minutes Calories
Prep Cook Servings
15 min 10 min 6
Vegetarian Couscous Stuffed Peppers
Health Highlights


1 tbsp Olive Oil, Extra Virgin
1 onion Pearl onion
340 gm Yves Original Ground Round
2/3 cup Diced tomatoes, low sodium, canned
1/2 cup Parmesan cheese, grated (Or crumbled feta cheese)
1/3 cup Parsley, fresh (Chopped)
6 medium pepper(s) Orange bell pepper (any colour is fine)
1 1/4 cup Couscous, dry
2 cup Vegetable stock/broth, low sodium


  1. Heat oil in a large skillet over medium heat. Add onion, cook for 6 minutes or until soft. Stir in ground round, cook for 2 minutes, stirring to break up. Stir in tomatoes, cheese, and parsley.
  2. Halve peppers lengthwise through stems; remove seeds and ribs. Cook peppers in a large pot of boiling water for 4 to 5 minutes or until tender; drain cut side down on paper towel; keep warm.
  3. Meanwhile, cook couscous according to package directions, using vegetable broth. Fluff with fork. Stir into ground round mixture; keep hot.
  4. Place prepared pepper halves in two large baking dishes or on a large baking sheet. Fill each with about 1/2 cup of hot ground round, mounding high.


This recipe will keep well for up to 5 days in the fridge.

Nutrition Facts

Per Portion

Calories 287
Calories from fat 50
Calories from saturated fat 15.6
Total Fat 5.6 g
Saturated Fat 1.7 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 5.7 g
Cholesterol 7.3 mg
Sodium 421 mg
Potassium 749 mg
Total Carbohydrate 45 g
Dietary Fiber 6.8 g
Sugars 0.7 g
Protein 17.8 g

Dietary servings

Per Portion

Grain 1.0
Meat Alternative 1.0
Milk Alternative 0.2
Vegetables 1.9

Energy sources