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Chicken and Couscous Stuffed Bell Peppers

Photo: Alison Miksch; Styling: Claire Spollen

Hands-on time 45 mins
Total time 55 mins

Serves 4 (serving size: 1 stuffed pepper and 1 cup salad)

Update the classic stuffed bell pepper recipe with a tangy chicken, couscous, and goat cheese salad, instead of the traditional ground beef and rice. Broiling the peppers before filling brings out their sweet and smoky flavor and keeps them from ending up either soggy or undercooked. Wrap the remaining broiled peppers in the foil used to line the pan, and then let stand. The trapped steam will loosen their skins and make peeling easier.


  • 8 large red bell peppers, divided
  • Cooking spray
  • 1 1/2 cups cooked Israeli couscous
  • 1/3 cup chopped fresh flat-leaf parsley
  • 3 tablespoons chopped fresh mint
  • 2 tablespoons olive oil, divided
  • 2 tablespoons fresh lemon juice, divided
  • 1 teaspoon honey, divided
  • 5/8 teaspoon kosher salt, divided
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper
  • 2 cups chopped skinless, boneless rotisserie chicken breast (about 8 ounces)
  • 1.5 ounces crumbled goat cheese (about 1/3 cup)
  • 4 cups baby arugula

Nutrition Information

  • calories 370
  • fat 13.1 g
  • satfat 3.7 g
  • monofat 6.5 g
  • polyfat 1.3 g
  • protein 25 g
  • carbohydrate 38 g
  • fiber 4 g
  • cholesterol 59 mg
  • iron 2 mg
  • sodium 565 mg
  • calcium 102 mg

How to Make It

  1. Place oven rack in top third of oven. Preheat broiler to high.

  2. Line a jelly-roll pan with foil. Cut off top third of each pepper (with stem); reserve 4 pepper tops. Remove seeds and membranes from peppers; discard. Arrange peppers on their sides on prepared pan; coat with cooking spray. Broil 8 minutes or until charred, turning after 4 minutes. Place 4 peppers, cut sides up, in an 8-inch square glass or ceramic baking dish. Wrap remaining 4 peppers in foil. Let stand 10 minutes; peel and discard skins. Reserve 4 peeled peppers.

  3. Combine couscous, parsley, mint, 1 tablespoon oil, 1 tablespoon juice, 1/2 teaspoon honey, 1/2 teaspoon salt, cumin, crushed red pepper, and chicken in a medium bowl. Stir in goat cheese. Spoon 3/4 cup chicken mixture into each pepper in dish. Top peppers with reserved 4 pepper tops. Broil 3 minutes.

  4. Combine remaining 1 tablespoon oil, remaining 1 tablespoon juice, remaining 1/2 teaspoon honey, and remaining 1/8 teaspoon salt in a bowl, stirring with a whisk. Add arugula; toss. Serve with stuffed peppers.