< Return to Seasonal Recipes

Couscous & Veggie Stuffed Peppers


3/4 cup fat-free chicken or vegetable broth
1/2 cup couscous
2 bell peppers
1 tablespoon olive oil
1/4 cup chopped onion
3/4 cup summer squash, quartered lengthwise then sliced across thinly
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup cherry tomatoes, cut in half
15 oz canned chickpeas, drained and rinsed
Shredded parmesan cheese


  1. Preheat oven to 350°F.
  2. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat.
  3. Cut the bell peppers in half lengthwise and scoop out the seeds and membranes.
  4. Bake trimmed pepper for 10 minutes, then drain them upside down.
  5. Heat oil in a nonstick skillet.
  6. Add onion, squash, oregano, and salt.
  7. Cook, stirring frequently, for 5 minutes or until vegetables are softened.
  8. Remove from heat and stir in the tomatoes and chickpeas.
  9. Using a fork, scrape the couscous into the skillet and toss with the vegetables.
  10. Place peppers upright in the baking dish and fill them with couscous.
  11. Sprinkle with parmesan cheese.
  12. Bake 15 minutes.
  13. Serve immediately.