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Couscous Stuffed Roasted Bell Peppers with Fresh Mozzarella Recipe
Ash Tyrrell

Couscous Stuffed Roasted Bell Peppers with Fresh Mozzarella Recipe

I first made these Couscous Stuffed Roasted Bell Peppers with Fresh Mozzarella on a quiet Sunday afternoon, and honestly, they stole the show at dinner. I couldn’t stop smelling that lemon‑garlic couscous while the peppers roasted!
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Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 1/3 cups couscous – gives a fluffy grain base that soaks up all the flavor.
  • 3 bell peppers halved & seeds removed – feel free to mix red & yellow for sweetness.
  • 1 –2 sprigs fresh thyme chopped – fresh is best for aromatic depth.
  • 1 sprig fresh rosemary chopped – pairs beautifully with lemon & garlic.
  • 3 –4 garlic cloves minced – fresh garlic makes this savory, not bitter.
  • Juice and zest of 1 lemon – brightens the couscous and ties flavors together.
  • Salt & pepper – to taste.
  • Olive oil – for roasting peppers and sautéing couscous.
  • ~1 cup cherry tomatoes – halved they burst when roasted.
  • 1 cup fresh basil chopped – don’t skip it! Adds freshness.
  • Crushed red pepper flakes – optional for a gentle heat.
  • 8 oz fresh mozzarella – use real mozzarella not pre‑shredded.
  • Prosciutto slices – added at the end for salty richness.

Method
 

  1. Set your oven to 400°F and rub the pepper halves with olive oil, salt and pepper. Roast them until they begin to char and soften. This brings out their natural sweetness and makes them ready for stuffing.
  2. Heat olive oil in a saucepan, then sauté minced garlic, red pepper flakes and lemon zest briefly. Add the couscous and toast it until golden, then stir in lemon juice, herbs and water until fluffy.
  3. Slice cherry tomatoes and toss with fresh basil, olive oil, salt and pepper. Set aside so they’re ready to add inside the peppers later.
  4. Fill each roasted pepper with warm couscous, then add half the marinated tomatoes. Layer fresh mozzarella slices on top and return to the oven until the cheese melts and tomatoes soften.
  5. Once out of the oven, drape prosciutto slices over each pepper and scatter extra basil and black pepper. This adds texture and extra savory flavor.

Notes

  • Always zest the lemon before juicing – much easier that way.
  • I lightly toast the couscous first—it amps up the nutty flavor.
  • Let the peppers cool a bit before stuffing so they don’t fall apart.
  • Fresh basil added right before serving gives that fresh, garden‑bright finish.