Stuffed Peppers with Couscous and Black Beans

    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 0
    Rating: 0
    Stuffed Peppers with Couscous and Black Beans
  • Stuffed Peppers with couscous and black beans is a tasty and healthier vegetarian take on this Southwestern favorite. Liver-loving inclusions, such as tumeric powder, make this dish dazzle!
Servings Prep Time Cook Time
8 10minutes 45minutes




  1. Boil 1 cup of water in a small pot for the cous cous.
  2. Once the water boils, remove from heat and add the cous cous.
  3. Stir the mixture and cover for 5 minutes.
  4. After 5 minutes, stir the cous cous again to fluff.
  5. In a medium skillet, heat the olive oil on a low to medium temperature.
  6. Add the onion and garlic to saute for approximately 6 minutes, or until the onion is slightly translucent.
  7. Stir in the black beans, corn, tumeric, paprika, and cumin and cook for another 3-5 minutes.
  8. Add the black bean mixture and olives to the cous cous and stir.
  9. Preheat the oven to 350 degrees.
  10. Pour a very thin layer of water on the bottom of baking dish.
  11. Spoon cous cous and black bean mixture into the bell pepper halves and place them into the baking dish.
  12. Cover the baking dish with aluminum foil and bake for 45 minutes.

Share this Recipe

Comments are closed.