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Couscous Stuffed Peppers

Couscous Stuffed Peppers


  • 1/2 cup Israeli couscous (aka pearl couscous) OR orzo
  • 2 cups chicken broth (although water works just as well if slightly less flavourfully!)
  • 1/4 red onion, thinly sliced
  • 1/3 cup red wine vinegar
  • 1 bunch green onions, white and light green parts finely chopped
  • 15-20 cherry or grape tomatoes, halved or quartered depending on size
  • black olives, pitted and halved
  • 1/2 cup green peas
  • 1/4 cup (or 1/2 small log) goat cheese
  • Fresh assorted herbs, rough chopped (I used thyme and basil, oregano would also be perfect here)
  • 2 large sweet bell peppers assorted colours, halved and cleaned
  • Drizzle olive oil 



  • In a small bowl combine sliced red onion and red wine vinegar, tossing to coat, set aside.
  • In a medium sauce pan, heat a drizzle of olive oil over medium high heat and toast couscous (or orzo) until lightly browned.
  • Add chicken broth or water and bring to a gentle boil
  • Cook until tender and drain.
  • Toss couscous (orzo) with drained red onions, green onion, tomatoes, black olives and peas. Season to taste with S&P.
  • Scoop into pepper halves and roast in a 425° oven for about 10 minutes. Top peppers with goat cheese and pop back into the oven until cheese is lightly browned and edges of peppers are beginning to char about 10 more minutes. Alternatively, you can make these peppers on a grill. If you have to have the lid off then just loosely cover the peppers in foil... loosely though so they don't get soggy!
  • Finish with a bit more freshly ground pepper and some freshly chopped herbs
  • Finish with fresh thyme