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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 Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 4 peppers


  • 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


  • 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.
  • 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.
  • 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.
  • 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 adapted from Cooking Light