You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome


  • 4 red bell peppers, about 7 ounces each
  • 1/2 cup couscous
  • 3/4 cup boiling water
  • 1 tablespoon olive oil
  • 1 cup green beans in 1/2-inch pieces
  • 1/2 cup diced red onion
  • 1/2 cup (2-ounces) crumbled feta cheese
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon coarse ground black pepper
  • 2/3 cup (about) tomato sauce, (homemade or bought), heated


  1. Cut tops off peppers and remove seeds and fibrous portions.  Bring a large pot of water to a boil.  Add peppers, cover and cook 4 minutes or until they begin to soften.  Remove with tongs and drain upside-down on paper towels. 
  2. Preheat oven to 375F.
  3. Place couscous in a large bowl; add boiling water, cover and let stand 10 minutes or until water is absorbed.  Remove lid and fluff with a fork.  
  4. Heat oil in a large nonstick skillet over medium heat.  Add beans and onion; cook, mixing occasionally, 8 minutes or until beans are browned in spots and tender.  Combine couscous, bean mixture, feta, thyme, salt and pepper.
  5. Spoon into peppers (about 3/4 cup per pepper).  Transfer to a greased shallow baking dish and bake 20 minutes or until tops are lightly toasted.  Serve with tomato sauce. 

Recipe by Jean Kressy.


Videos You Might Also Like

The recipe was originally published as Stuffed Red Peppers with Couscous and Green Beans on

Didn't find what you were looking for? Try another search: