Photo: Alison Miksch; Styling: Claire Spollen
Hands-on Time:
45 Mins
Total Time:
55 Mins
Yield:
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.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

Ratings & Reviews

SarahQ
May 17, 2015
In the magazine this recipe was the first of a series of three where you would use the remaining roasted peppers for other dishes during the week. The next recipe is a Red pepper chowder, and the following is a pasta with a romesco sauce. So the peppers are for those other recipes in the series. Hope that helps.

Jsbutler
May 18, 2015
 Its a "Weekend Warrior" recipe so if you have the magazine to look at it has you use the other 4 peppers to make a soup and a pasta dish. Saves you the roasting step should you choose to make the other 2 recipes. Just use as peppers as you plan on stuffing.

MMWest
May 22, 2015
The recipe is part of a "Cook Once, Eat 3X" series.  So the other 4 peppers are used in the other recipes (red pepper, corn, and black bean chowder and pasta with romesco and garlic broccolini).

MunchletteBelle
May 18, 2015
Its a "Weekend Warrior" recipe so if you have the magazine to look at it has you use the other 4 peppers to make a soup and a pasta dish. Saves you the roasting step should you choose to make the other 2 recipes. Just use as peppers as you plan on stuffing.

chefbille
May 17, 2015
In the magazine this recipe was the first of a series of three where you would use the remaining roasted peppers for other dishes during the week. The next recipe is a Red pepper chowder, and the following is a pasta with a romesco sauce. So the peppers are for those other recipes in the series. Hope that helps.

traubenberg
May 31, 2015
You may be right, but I don't think they should list that you need 8 red bell peppers for this recipe then.  I only pulled this particular recipe to make (none of those others), so it was/is still confusing for me.  

The other 4 peeled peppers

steponme
May 23, 2015
I haven't made the stuffed pepper recipe yet, but am looking forward to it, because I love stuffed red peppers.  But, I might have an answer to what to do with the other 4 peppers which are mentioned in the recipe.  There are two other recipes in the article which use the other peppers.  They give us the option of roasting  8 peppers at once for three different recipes.  I'm going to give the stuffed pepper four stars because I trust that it will be worthy. 

Part of the mystery of the "missing peppers" solved

JaneMay
March 23, 2016
I downloaded the recipe for Red Pepper, Corn, and Black Bean Chowder, and it references using 2 of the peppers from this recipe..... so basically this confusing recipe (Chicken and Couscous Stuffed Bell Peppers) really only needs 4 peppers for it, but I guess they figured you might make supplementary recipes requiring roasted red peppers, so why not include them as part of this recipe?! The proper way to create the recipe would have been simply to include only 4 peppers in this recipe, and to provide the roasting instructions in the "supplementary" recipes, but for some reason they decided to link different recipes together without making it obvious in the "master" recipe.

A little bland

ChuckDurn
August 30, 2015
...given all the delicious ingredients. For us, this was not worth the hour plus it took to prepare. 

Ok

sukeedog
June 08, 2015
This was ok, but nothing super exciting.  A lighter alternative to traditional stuffed peppers with a little Greek flair from the mint. We are trying out the soup tonight with more of the roasted peppers!