Stuffed Peppers ___

Stuffed Peppers


For the Peppers:

  • 15.5 ounces black beans, drained and rinsed
  • 14.5 ounces can (14.5 ounce) diced tomatoes, (do not drain)
  • 2 tablespoons tablespoons green onions, chopped
  • 0.5 cup cup Vegan Parmesan Cheese, shredded (For non-Vegan you can use regular Parmesan cheese)
  • 1 cup cup couscous, cooked according to package directions
  • 0.5 teaspoon teaspoon salt
  • 0.5 teaspoon pepper
  • 4 green, red, yellow or orange sweet peppers


Preheat oven to 400 degrees.

Wash the peppers, cut off the top and hollow out the inside.

Cook couscous according to package directions.

In a bowl combine cooked couscous with beans, tomatoes, onions, salt, pepper and cheese.

Spoon mixture into peppers.

Place peppers in a casserole dish and cover.

Bake for 45 minutes or until peppers are soft when pierced with a fork.