Cheesy Couscous Stuffed Peppers make a delicious side dish or meal. A great way to use all the green peppers and zucchini from your garden!
Preheat oven to 350 degrees.
Cut tops off of green peppers and discard the tops. Boil the peppers in water for about 5 minutes; drain and set aside.
Heat oil in a pan over medium heat and then add onions and garlic. Saute 2-3 minutes or until tender.
Add chicken broth and bring to a boil. Stir in couscous, zucchini, parsley and pepper. Remove from heat.
Cover and let stand 5 minutes. Stir in cheddar cheese. Spoon mixture into green peppers and top with a little more cheese.
Bake in a casserole dish covered loosely with foil for 25-30 minutes.
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The whole family loved these – I used yellow squash instead of zucchini because that is what I had. They were delicious! Thanks for sharing.
I liked these, very filling but light. I like both ideas of adding tomatoes or mushrooms, I may have to try that next time! I may also add some additional spices next time.
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3 Comments
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Elizabeth's Dutch Oven on 1.15.2010
I liked these, very filling but light. I like both ideas of adding tomatoes or mushrooms, I may have to try that next time!
jdupree on 11.12.2009
These were pretty good, I think I would cook the peppers less time as after 5 mins, mine were on the verge of falling part and I did end up w/ one wounded soldier. Would be really good w/ some mushrooms in there too. Thanks for sharing!
copyeditor16 on 8.30.2009
This was great, and so easy! I added cherry tomatoes (quartered) from the garden and it punched it up a bit. Can’t wait to make these again on a cool fall night.