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Grilled pepper stuffed with pearl couscous and drizzled with yogurt sauce

Stuffed Grilled Peppers

  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 peppers 1x
  • Category: Main Course
  • Method: Grill + Stove Top
  • Cuisine: American


These stuffed peppers are cooked on the grill and combine pearl couscous and fresh veggies for a light summer meal!  



For the peppers: 

  • 1 1/2 cups water
  • 1 cup Bob’s Red Mill Pearl Couscous 
  • 4 orange or yellow bell peppers
  • 1 tbsp olive oil 
  • 1/2 cup Cherubs or grape tomatoes, cut into quarters
  • 1/3 cup cucumber, seeded and diced 
  • 1/4 cup finely diced red onion
  • 1/4 cup chopped fresh herbs (use any combination you like) 
  • 1/2 cup crumbled feta cheese
  • 1/4 cup diced bell pepper 
  • 1/2 tsp ground black pepper

For the sauce: 

  • 1/4 cup plain greek yogurt 
  • 2 tbsp white wine vinegar 
  • 1/2 tsp dried shallots 
  • 1/2 tsp dried oregano
  • 1 tsp fresh lemon juice
  • dash ground black pepper
  • dash dried lemon peel 


  1. Preheat grill to medium heat, about 350°F. 
  2. 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 cool.  
  3. Prepare the peppers. Cut the tops off the peppers and clean the insides by removing the membranes and seeds.  Brush lightly with olive oil.  
  4. 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.  
  5. 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.  
  6. 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.  
  7. 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.  


The peppers can be served warm or at room temperature.  

Keywords: light summer dinner, grilled peppers