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Stuffed Bell Peppers
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Stuffed Bell Peppers

by Javaneh Hemmat

Indulge in the delicious fusion of flavors and textures with this mouthwatering recipe for Couscous-Stuffed Bell Peppers. The vibrant bell peppers serve as edible bowls, generously filled with a fragrant and hearty couscous mixture. This delightful dish brings together wholesome ingredients and a burst of Mediterranean-inspired goodness.





Prep Time

15 min

Cook Time

10 min


  • 1 cup couscous
  • 1 1/2 cup water
  • Salt and pepper to taste
  • 1 Raw Bell peppers; stemmed and seeded
  • 1 Persian Cucumber, diced
  • 1 Tomato; diced
  • 1 Lemon; freshly squeezed
  • 2 Tablespoons of Extra Virgin Olive Oil
  • A handful of chopped parsley
  • 2 Tablespoon of Hummus Chick Classic 
  • Avocado slices


  1. In a small saucepan, bring the water to boil. Add couscous, stir once, and remove from the heat and let it sit for 7-10 minutes. Then, with a fork, fluff the couscous and set aside.
  2. In a medium sized bowl, add the couscous, cucumber, tomato, lemon juice, parsley, extra virgin olive oil, season with salt and pepper, and toss till all ingredients are combined.
  3. Scoop the mixture in each pepper, top off with hummus and avocados!