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Grilled pepper stuffed with pearl couscous and drizzled with yogurt sauce
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5 from 6 votes

Stuffed Grilled Peppers

These stuffed peppers are cooked on the grill and combine pearl couscous and fresh veggies for a light summer meal!  
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: grilled peppers, light summer dinner
Servings: 4 peppers


For the peppers: 

  • 1 ½ cups water
  • 1 cup Bob's Red Mill Pearl Couscous
  • 4 orange or yellow bell peppers
  • 1 tbsp olive oil
  • ½ cup Cherubs or grape tomatoes cut into quarters
  • 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 tsp ground black pepper

For the sauce: 

  • ¼ cup plain greek yogurt
  • 2 tbsp white wine vinegar
  • ½ tsp dried shallots
  • ½ tsp dried oregano
  • 1 tsp fresh lemon juice
  • dash ground black pepper
  • dash dried lemon peel


  • Preheat 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 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.  
  • 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.  
  • 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.  
  • 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.