Sweet Bell Peppers W/ Couscous, Spinach & Parmesan

“I have made this several times now and everyone goes crazy over it. It can be served as a side dish or meatless entree.”

Ingredients Nutrition

  • 3 -4 medium sweet bell peppers (red, yellow or orange)
  • 5 58 ounces near east toasted pine nut couscous, made according to package directions (with seasoning packet)
  • 2 medium scallions, sliced thin with green stems
  • 3 cups Baby Spinach (prepackaged)
  • 1 cup parmesan cheese, grated
  • 1 12 cups marinara sauce, use more on the side when serving
  • 1 teaspoon extra virgin olive oil, more if desired


  1. Preheat oven to 350°F.
  2. Slice tops off of peppers, set tops aside (save for use in fresh green salad). Remove seeds and white membrane.
  3. Bring a large pot of lightly salted water to a boil. Add peppers and cook until tender, about 7 minutes. Pour off hot water and immerse in cold water to stop the cooking process.
  4. Following the directions on the couscous package: Combine water and flavor packet and bring to boil. Add couscous, stir & cover until done.
  5. Meanwhile, coat a large skillet with cooking spray or 1 teaspoon EVOO. Over medium heat sauté onions until tender, about 3 minutes. Toss in spinach and stir to wilt. Set aside. Add in the cooked couscous, combine all.
  6. Add parmesan cheese and spoon into peppers.
  7. Arrange in an oven safe covered baking dish. Top with marinara. bake in a preheated 350° oven for 20-30 minutes until heated through and peppers tender.
  8. Heat remaining marinara sauce to serve on the side to top the peppers.
  9. I usually serve with a salad.

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