Stuffed Sweet Mini Peppers

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You’ll need a grill basket to make this colourful appetizer. It’s a bit finicky to stuff peppers, but the results are beautifully delicious! A larger portion makes a great vegetarian main course.

Tags: Intermediate, 30 mins, Appetizer & Hors d'Oeuvres, Canada’s Biggest BBQ Event Insider’s Report® 2010
Serves: 8
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 20  minutes
Total: 30  minutes

Additional Information


1 pkg (681 g) PC Sweet Mini Peppers
½ cup (125 mL) PC Memories of® Marrakech Couscous
1 small zucchini, chopped
½ cup (125 mL) PC Organics Grape Tomatoes halved
½ cup (125 mL) crumbled feta cheese
2 green onions, thinly sliced
2 tbsp (25 mL) chopped pitted PC Olives Whole Kalamata
1/3 cup (75 mL) PC Greek Yogurt Dressing With Feta Cheese


1. Preheat barbecue to medium heat. Grease a vegetable grill basket. Halve peppers lengthwise through the stems. Discard seeds and ribs. Set peppers aside, leaving stem attached.
2. Place couscous in large bowl. Bring ¾ cup (175 mL) water to a boil. Pour over couscous. Cover and let stand for 5 minutes or until liquid is absorbed. Fluff with a fork. Let stand uncovered for 5 minutes to cool slightly.
3. Stir in zucchini, tomatoes, cheese, green onions, olives and dressing. Spoon into pepper halves, dividing evenly and pressing stuffing gently into peppers. Place half of stuffed peppers in prepared grill basket. Place on barbecue. Close lid. Cook for 5 to 7 minutes or until softened and grill-marked. Transfer to serving platter. Repeat with remaining peppers. Serve sprinkled with chopped fresh chives, if desired.

Nutritional Information

Per serving
130 calories
fat 6 g
sodium 190 mg
carbohydrate 16 g
fibre 3 g
protein 4 g