Mediterranean couscous stuffed peppers

These stuffed peppers were a creation of wanting to use up what I had in my fridge and pure delicious luck ha. These are super simple to make, pack a ton of flavor and perfect for meal prepping.


This recipe is for two servings, just double as needed. Easily make vegan or vegetarian!


  • 1 large red pepper
  • 1/2 cup of Israeli Couscous
  • 1/4 cup of chicken stock (x2) {switch out chicken stock with vegetable stock for vegan or vegetarian style}
  • 1/4 cup white wine
  • 2-3 leeks
  • 1 clove garlic
  • 1 cup finely chopped kale
  • 2/4 cup water
  • 1 tbsp dill
  • 1/2 lemon
  • olive oil
  • salt, pepper, garlic powder, crushed red pepper
  • Parmesan (substitute daiya cheese shreds for vegan option) and sliced almonds for garnish


  1. Start but cutting your red pepper in half, sprinkle with olive oil, salt and pepper and cook in oven at 425 degrees for about 20-25 minutes.


2. Finely chop your leeks (if you’ve never used leeks before you only want the white portion of it, google if needed). Toss in skillet on medium heat.

3. Finely mince garlic and add to leeks, let simmer for about 2 minutes.

4. Add in wine, bring to boil until wine is boiled off. Stir frequently.

5. Next add in your kale and the chicken stock. Bring to simmer and cook for about 3 minutes. Season with salt, pepper and garlic powder.

6. In a sauce pan add your couscous and cook over medium heat for about a minute. Add in 2/4 cup of water and 1/4 cup of chicken stock. Bring to  a boil, cover and turn heat to a low simmer. Cook for about 5 minutes or until couscous is fully cooked.

7. Once couscous is ready, combine with leek/kale mixture. Season with lemon, dill and salt n pepper.


8. Your peppers should be ready at this point, fill peppers with couscous mixture. Top with a little parmesan and sliced almonds.


9. Put back in the oven for about 4-5 minutes until cheese has melted.

10. Serve and enjoy!



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