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Couscous Stuffed Peppers with Spinach and Sun-dried Tomatoes

Stuffed peppers are a great way to showcase a simple filling with an elegant look. These are stuffed with a couscous, spinach, sun-dried tomato, pinenut and goat cheese filling for a Mediterranean feel.


  • 5 bell peppers (red, orange and yellow) split in half lengthwise and deseeded, leave stems for nice look

  • 1 pound couscous, cooked per directions in vegetable broth instead of water*

  • Olive oil

  • 3 cups loose spinach leaves

  • 1/4 cup chopped sun-dried tomatoes

  • 1/4 cup pinenuts

  • Salt and pepper

  • 1/4 cup goat cheese, crumbled (use vegan feta to keep vegan)*

  • Optional: shredded mozzarella


  1. Place halved peppers cut side down on a baking sheet, brush with olive oil and roast at 400 degrees for 7 minutes to soften and then turn cut side up and let cool

  2. In a large flying pan, saute spinach until just wilted, stir in tomatoes and pinenuts and stir in couscous.

  3. Stir in goat cheese into couscous mix

  4. Spoon couscous mix into peppers until full and place peppers in baking dish with sides

  5. Sprinkle additional goat cheese and/or mozzarella if desired

  6. Bake at 375 degrees until hot and bubble and cheese on top melted, if using

*for gluten free version, substitute couscous for quinoa or wild rice. For vegan version, sub vegan feta for the cheese, however, don't mix in before baking. Sprinkle after baking


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