Pesto Couscous Stuffed Peppers

I’ve never been a real fan of stuffed peppers. I’m more of a raw pepper type of girl, truthfully, but if the stars align (any by stars align I mean I cook the pepper perfectly), I’m totally down. 


We have been getting a ton of CSA vegetables including arugula, spinach, and basil, all which inspired me to make some pesto. And then I wanted couscous. In a pepper. With tomatoes. And squash (also a CSA veg). And cheese. And the combo made the stars align.


Pesto Couscous Stuffed Peppers

Serves 4

Shopping List

For the Pesto

  • 3 cloves garlic
  • 1/3 cup toasted pine nuts
  • 1/4 cup fresh basil leave
  • 1/2 cup spinach
  • 1/4 cup arugula
  • 1/2 cup olive oil
  • 1/2 cup grated parmesan
  • 1 tbsp lemon juice
  • 1/2 tsp kosher salt
  • black pepper

For the peppers

  • 4 bell peppers, tops cut off and gutted 
  • 1 cup uncooked pearl couscous, but cooked per package instructions; I liked Bob’s Red Mill
  • 1 tomato, chopped
  • 1 yellow squash or zucchini, diced
  • 1/2 cup of feta, cubed
  • kosher salt & pepper



For the pesto: combine all ingredients in a food processor and blend until thick. 

For the peppers. Preheat oven to 350 degrees. Combine the cooked couscous, tomatoes, zucchini, and cheese in a bowl. Season with salt and pepper to taste. Place gutted out bell peppers on a baking dish. Spoon the couscous and veggie mixture into each pepper. Bake in the preheated oven for 15-20 minutes and serve! It’s that easy, I promise!