Vegan Couscous Stuffed Peppers

Vegan Couscous Stuffed Peppers

Vegan Couscous Stuffed Peppers Recipes

Easy, 9-ingredient Couscous Stuffed Peppers! Beautiful peppers stuffed with fluffy couscous, black beans, tomatoes, and fiesta flavors.

Cuisine : Mexican, Vegan,
Recipe Yields : 8 pepper halves
Prep time : 25 minutes
Cook time : 45 minutes
Keywords : ,


  • 1 cup whole wheat couscous (or sub quinoa for gluten-free)
  • 4 bell peppers
  • 1 small onion
  • 3 cloves garlic
  • 15 oz. can black beans
  • 15 oz. can diced tomatoes (I like fire-roasted for some spice & extra flavor)
  • 1 cup vegan shredded cheese (I like Follow Your Heart brand)
  • 1 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • Avocado, cilantro, guacamole, salsa, green onions, etc.


  1. Cook couscous: boil 1 cup salted water in a saucepan. Remove from heat, add couscous, stir, and cover. Let sit 5 minutes. Uncover and fluff.
  2. Meanwhile, dice onion and mince garlic.
  3. In a skillet over med-high heat, saute onion for 7-8 minutes. (I use 3 Tbsp. water/veggie broth for no-oil saute method.)
  4. When onions are soft, add minced garlic, cumin, and chili powder. Stir and saute 1-2 more minutes.
  5. Add black beans (rinsed and drained) and diced tomatoes. Stir to combine and heat for 5 minutes.
  6. In a large bowl (or your skillet if it's large enough), combine the black bean mixture with cooked couscous and vegan cheese. Stir.
  7. Preheat oven to 350.
  8. Cut peppers in half lengthwise. Remove stem and clean out inner ribs with a spoon.
  9. Fill each pepper half, lightly packing down, and place in a 9×13 baking dish.
  10. Add a little water to the bottom of the pan and cover with foil. Bake for 40 minutes.
  11. Remove foil, add a sprinkle of additional cheese on top if desired, and bake for 5-10 more minutes. Garnish with any desired toppings before serving.

Rated : 5 from 5 votes
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