Vegetarian Couscous Stuffed Peppers

9 25 280
Ingredients Minutes Calories
Prep Cook Servings
15 min 10 min 6
Vegetarian Couscous Stuffed Peppers
Health Rating


1 tbsp Olive oil
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)
198 gm Couscous, dry (I use olive oil and garlic flavoured couscous)
2 cup Vegetable stock/broth, low sodium


1.  Heat oil in 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 large baking sheet. Fill each with about 1/2. cup (125 ml) hot ground round, mounding high.


You can halve this recipe if you are cooking for one or two.  

Another option for cooking for one or two is to prepare the full recipe and then save remaining servings for later in the week as leftovers.  

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

Nutrition Facts

Per Portion

Calories 280
Calories from fat 51
Calories from saturated fat 23.8
Total Fat 5.7 g
Saturated Fat 2.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 6.0 g
Cholesterol 7.3 mg
Sodium 439 mg
Potassium 752 mg
Total Carbohydrate 39 g
Dietary Fiber 6.9 g
Sugars 1.0 g
Protein 18.3 g

Dietary servings

Per Portion

Grain 1.0
Milk Alternative 0.2
Vegetables 1.9

Energy sources