Chicken and Couscous Stuffed Peppers

Chicken and Couscous Stuffed Peppers – A new take on stuffed peppers. This lighted-up option includes Israeli couscous, chopped chicken, parsley and goat cheese. The combinations of flavors is stunning. You won’t be able to stop eating it!

I think it’s pretty obvious: I don’t do healthy food. That doesn’t mean I don’t eat healthy food; I just don’t eat healthy food that is anything special and definitely not exciting enough to share with you guys. My healthy food is usually something I can whip up for a quick dinner – just you’re typical boring salad or sandwich or grilled chicken.

Until now.

Say hello to chicken and couscous stuffed peppers.

I became OBSESSED with these chicken and couscous stuffed peppers as soon as I made them. Actually, it was before they were even finished baking because I couldn’t stop eating the filling before it was even stuffed in the peppers. Goat cheese turns me into an animal.

Oh yes, I said goat cheese.

The stuffing is made from goat cheese, chicken, Israeli couscous (the pearl-looking kind), chicken, parsley, and lemon juice. The flavors and textures work so perfectly together, with the goat cheese adding decadent creaminess and the parsley and lemon adding the right touch of freshness. Now do you get why I was eating it straight from the bowl?

Another awesome thing about this recipe is that it’s super simple to put together. The chicken is already cooked so you can use your leftover rotisserie chicken for this recipe. I usually buy precooked chicken for this one, which you can usually find near the deli.

Just throw together the chicken, cooked couscous, chopped parsley, some spices, goat cheese (can’t forget that!), and some fresh lemon juice. That’s it! Stuff it in the peppers and bake for a few minutes and you’re good to go!

You can also substitute for a different couscous or even rice if you can’t find the Israeli couscous or simply don’t like it. But it tastes just like pasta so I don’t think taste is gonna be an issue here. Speaking of pasta, orzo pasta is another great substitute here. The possibilities are endless!

Because I told you that I only share the most amazing, flavorful recipes with you, you gotta trust me when I say these stuffed peppers are one of the best things I tried within the past year. I am so shocked that something that tastes this good is also good for you. Win-win! If my husband didn’t hate goat cheese (blasphemous, I know!), we’d be eating these every week.

Here are a few more tips to steer you in the right direction when making these stuffed peppers:

1. Make sure you purchase large peppers that can stand up on their own. You want to be able to stuff them with at least 3/4 cup of filling without them falling over.
2. Place the peppers as close to the broiler as possible to get a good char on them. But make sure you watch them so they don’t get too burned!
3. I like to add the ingredients together as soon as the couscous is ready. That way, the heat from the couscous will warm up the rest of the ingredients and, thus, will make the bake time much shorter.
4. Make sure you use a baking dish that is safe for the broiler. Many glass dishes are NOT broiler-safe. I recommend using a metal pan like this one.

I hope you love these peppers as much as I do! They are really worth trying so give it a shot and let me know what you think 🙂

Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!

Print Recipe

Chicken and Couscous Stuffed Peppers

A new take on stuffed peppers. This lighted-up option includes Israeli couscous, chopped chicken, parsley and goat cheese. The combinations of flavors is stunning. You won't be able to stop eating it!

Prep Time

20 mins

Cook Time

20 mins

Servings

peppers

Ingredients

• 4 large red bell peppers
• 1 1/2 cups Israeli couscous cooked
• 1/3 cup flat-leaf parsley chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice freshly squeezed
• 1/2 teaspoon honey
• 1/2 teaspoon salt
• 3/4 teaspoon ground cumin
• 1/4 teaspon crushed red pepper (also known as red pepper flakes)
• 8 ounces cooked chicken breast chopped (about 2 cups)
• 1/3 cup crumbled goat cheese

Prep Time 20 mins Cook Time 20 mins Servings peppers Ingredients 4 large red bell peppers 1 1/2 cups Israeli couscous cooked 1/3 cup flat-leaf parsley chopped 1 tablespoon olive oil 1 tablespoon lemon juice freshly squeezed 1/2 teaspoon honey 1/2 teaspoon salt 3/4 teaspoon ground cumin 1/4 teaspon crushed red pepper (also known as red pepper flakes) 8 ounces cooked chicken breast chopped (about 2 cups) 1/3 cup crumbled goat cheese

Instructions

1. Place oven rack in top third of oven. If you need to preheat broiler, do so now on High. Mine does not need preheating so I skip this step.
2. Cut top quarters off of pepper and remove membranes and seeds. Place tops aside, for now. In a baking dish that is safe for the broiler (I recommend a metal one), place peppers on baking dish, laying on their side. Place peppers in oven set to broil on High. Broil for 4 minutes and then flip to other side to broil for another 4 minutes. Remove from oven and turn broiler off. Preheat oven to 450 degrees.
3. In medium bowl, add cooked couscous, parsley, olive oil, lemon juice, honey, salt, cumin, red pepper, and chopped chicken. Stir together to combine. Add goat cheese and combine. I like the cheese to melt into the mixture so I stir vigorously. But if you want them in chunks, be more gentle as you mix.
4. Scoop mixture evenly into the 4 peppers. Top with pepper tops and place in preheated oven for 5 minutes, or until tops are cooked and stuffing is heated-through. Serve immediately.

Recipe Notes

Recipe adapted from Cooking Light

Here are some more chicken dishes that you’ll love:

Mexican Street Corn Chicken Salad

Cilantro & Lime Chicken Bites

Greek Chicken Quesadillas