Go Back
–+ servings
Grilled pepper stuffed with pearl couscous and drizzled with yogurt sauce
Print Recipe
4.72 from 7 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 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: grilled peppers, light summer dinner
Servings: 4 peppers
Author: Kathryn | Urban Foodie Kitchen

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.