Savory Stuffed Peppers

These stuffed peppers skip the usual ground beef and rice for a filling that’s entirely plant-based and packed with protein from split peas. Couscous adds a fluffy, light texture that keeps the filling from being too dense, while sauteed mushrooms, onion, and garlic bring savory depth.

The split peas simmer in vegetable broth first, soaking up all that savory flavor before getting mixed with the couscous and vegetables. Balsamic vinegar, cumin, and oregano season the filling with a Mediterranean-leaning warmth. Half the chopped tomatoes fold into the stuffing, the other half go on top after microwaving for a fresh, bright finish.

Microwaving the stuffed peppers for 5 minutes is all it takes to soften the pepper shells since the filling is already fully cooked.

Kitchen Tips

• Stand the peppers upright in the dish. If they won’t stay up, slice a thin piece off the bottom to create a flat base.
• Don’t overcook the split peas. You want them tender but still holding their shape, not mushy.
• Let the couscous absorb all the water for a full 5 minutes before fluffing. Rushing this step gives you crunchy, undercooked grains.
• The filling can be made ahead and refrigerated. Stuff and microwave when ready to serve.

Variations

• Swap couscous for quinoa for a gluten-free version with even more protein.
• Add a handful of crumbled feta on top after microwaving if you’re not keeping it vegan.
• Use red or yellow bell peppers for a sweeter, milder shell.