These stuffed peppers are cooked on the grill and combine pearled couscous and fresh veggies for a light summer meal!
If you want to pair these peppers with some protein, I love serving them with this Grilled Salmon with Mustard Sauce or this Sticky Asian Grilled Chicken.
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Contents:
I love to come up with new and different ways of combining ingredients, and these very tasty stuffed grilled peppers are a good example of something a bit unique. Peppers are often stuffed with a meat mixture and then roasted in the oven, but this version is cooked on the grill and stuffed with a mixture of couscous and veggies for a meatless option.
Grilling bell peppers is a simple way to bring out their natural sweetness and add a smoky flavor. It also allows you to get them nice and charred on the outside and is an excellent option for cooking on hot summer days when you don't want to heat up your kitchen by turning on the oven.
Ingredient Notes
The full list of ingredients and quantities can be found in the recipe card below.
- Bell peppers: The recipe calls for yellow or orange peppers, as I think they produce the best flavor, but you can substitute red or green if you prefer.
- Pearled couscous: Pearled couscous is a larger grain than standard couscous, so it works well for heartier mixtures. This is also called Israeli couscous. If you can't find the plain version in your grocery store, look for a boxed version with other pre-seasoned grains.
- Grape tomatoes: Cherry tomatoes work as well, or if you are growing tomatoes in your garden, you can chop larger tomatoes and use them.
- Fresh herbs: You can use your favorite mixture or whatever you happen to be growing at home. I typically include Italian parsley, oregano and a bit of thyme.
- Feta: I typically buy pre-crumbled feta to use in salads but you can buy a block and crumble it yourself.
- Lemon zest and juice: Be sure to zest the lemon before you juice it!
Pro Tips for Grilling Peppers
Like most grilled veggies, grilled peppers are really easy to make. A couple of tips to help ensure success every time.
- Brush the skin of the peppers with oil. I prefer avocado oil for grilling due to its higher smoke point.
- Start with the skin side down to get nice grill marks on the outside of the peppers.
- Keep the heat at a medium temperature - about 350°F if your grill has a built-in temperature gauge.
- Keep the lid closed when cooking, except when turning the peppers.
- If you don't have a grill, or you want to make these in the winter and not have to go outside, you can use a grill pan. They will need to cook a little longer since you won't have the extra heat circulating like you do when the grill cover is closed.
How to make this recipe
I love this dish because it’s easy to make, which means it’s ideal for a weeknight dinner. The whole process takes just about 30 minutes! It’s the low-effort type of dinner any weeknight deserves.
Grill the peppers. Place each pepper on the grill on its side and then turn it frequently so you get a nice char on all sides of the pepper. It's ok to let them blister a bit as it gives them a nice smoky flavor.
Stuff the peppers. Once the peppers have cooled slightly, add the couscous mixture to each of the cleaned peppers. Drizzle each pepper with sauce and serve immediately.
Recommended Tools
Large mixing bowl – These mixing bowls come with lids, which makes them ideal for both mixing and storing salads and other dishes.
Grill tongs – You'll need a good set of tongs for turning the peppers on the grill. Look for a set specially designed for grilling, as they typically have longer handles.
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Stuffed Grilled Peppers
Ingredients
For the peppers:
- 1 ½ cups water
- 1 cup Pearled Couscous
- 4 orange or yellow bell peppers
- 1 tablespoon olive oil
- ½ cup Cherubs or grape tomatoes, cut into quarters
- ⅓ cup cucumber, seeded and diced
- ¼ cup finely diced red onion
- ¼ cup chopped fresh herbs, use any combination you like
- ½ cup crumbled feta cheese
- ¼ cup diced bell pepper
- ½ teaspoon ground black pepper
For the sauce:
- ¼ cup plain greek yogurt
- 2 tablespoon white wine vinegar
- ½ teaspoon dried shallots
- ½ teaspoon dried oregano
- 1 teaspoon fresh lemon juice
- dash ground black pepper
- pinch of lemon zest
Instructions
- Preheat the grill. Heat a gass grill to medium heat, about 350°F.
- Make the couscous. In a medium saucepan bring the water to a boil. Add couscous and return to a boil. Cover and reduce heat to simmer. Cook for 10 minutes or until water is absorbed. Remove couscous from heat, keep covered and let it cool.
- Prepare the peppers. Cut the tops off the peppers and clean the insides by removing the membranes and seeds. Brush lightly with olive oil.
- Make the sauce. In a small bowl combine the yogurt, vinegar, shallots, oregano, lemon juice, ground pepper, and lemon peel. Stir well and refrigerate until ready to serve.
- Grill the peppers. Place the peppers on the grill; grill for 5 minutes then turn and grill an additional 3-5 minutes on each side until cooked. Remove from grill and let cool slightly.
- Prepare the couscous mixture. After the couscous has cooled slightly add the tomatoes, cucumber, red onion, herbs, feta, bell pepper and ground pepper to the couscous pan. Mix well.
- Assemble the peppers. Place each pepper upright on a plate. Divide the couscous mixture among the four peppers. Drizzle with the yogurt sauce and serve immediately.
Notes
- The peppers can be served warm or at room temperature.
- This recipe is designed as if it were a main dish, so the serving size is two peppers per person. If you want to use these peppers as a side dish, the recipe will serve 4-6 people.
- The couscous stuffing mixture actually makes a great side dish on its own.
This post was originally published in May 2017. It was updated in May 2025 with some new information and photos. No changes were made to the original recipe.
Deena
These looks delicious Kath! I love the yogurt drizzle on top, can't wait to try out.
Jordan @ Jordan's Onion
oh yum! I can't wait to try out this recipe. I love stuffed peppers and couscous but have never thought to combine them.
FoodieGirlChicago
Thanks Jordan! These have become one of my favorite summer meals! 🙂
J @ A Hot Southern Mess
Grilling the stuffed peppers! What a great idea! I will have to try this! My mind has been blown!
Manal
I love the use of couscous instead of rice... Yummy the pics are amazing and mouth watering!!!
Mary @ StrawmarySmith
Hi Kathryn! These stuffed peppers look amazing, and I've been OBSESSED with couscous lately! Can't wait to try these 🙂
Renee
Yummy, stuffed peppers! Yours look and sound delicious, I can't wait to give them a try!!
Cathleen @ A Taste Of Madness
I have yet to grill anything this summer, but I really need to start. These stuffed peppers look so tasty!
Lisa @ Healthy Nibbles & Bits
These stuffed peppers look like the perfect meal! I usually put bulgur in there, but I should try it with pearled couscous next time!
Amanda@ChewTown
I grew up with my mother making stuffed capsicum. We always had ours with rice and Italian flavors, but I'm loving your use of Cous cous. Especially pearl cous cous - its a favourite of mine.
Christine | No Gojis, No Glory
I agree Kathryn, through food blogging I've tried and discovered so many foods that I'm not sure I would've been exposed to otherwise. These peppers look outstanding!
Steph @ Steph in Thyme
Yummmm this looks so good. So colorful, and that drizzle of Greek yogurt! What a healthy and flavorful meal.
Kelly @ TastingPage
I'd definitely love to eat these as a main dish. There's so much flavor going on. I love it!
Laura @MotherWouldKnow
I love this take on grilled/stuffed peppers. I roast peppers directly on a gas flame, but when I put them in a paper bag, they collapse. Now I'm going to try your method. This is such a great meatless meal, though I think I'll provide only 1 per person and use it as a substantial side.
Malinda @mybrownpaperpackages
Looks delicious, what a great idea. Glad you pushed yourself 😉 #FFF
Lauren @ Create Bake Make
What a gorgeous looking recipe, I can't wait to try it! Thanks for linking up with us for Fabulous Foodie Fridays, I hope you have a lovely weekend 🙂
Lizzie {Strayed Table}
YUMMO, those peppers look amazing and love Israele couscous.
Stopping by from fabulous foodie fridays
Monica
OK, I'm officially inspired!
Dominique | Perchance to Cook
Love the added couscous here. This sounds sooooo delightful! I'd love to take a big bite!
Michelle | The Last Food Blog
These look delicious! Perfect for a lovely light summery meal.
Tara
Yum! I love that yogurt sauce drizzled down the sides of the pepper. Such a great dish for summer.
Amy
I love the sound of these! I actually really like stuffed peppers but have only done them with rice and not couscous! Cannot wait to give this version a try!
FoodieGirlChicago
Thanks Amy - enjoy!!
Marlee
These look incredible. I love the idea of stuffing them with Israeli couscous! I will definitely have to give these a try!
Sharon
These grilled peppers are so delicious stiffed with filling couscous and topped with a delicious creamy dressing.
Jere Cassidy
I like that you added couscous to this recipe and the yogurt dressing just adds a delicious creamy texture.