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Southwest Couscous & Bean Stuffed Peppers
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3 medium red or green peppers, cut in half lengthwise, seeded

1 tablespoon Land O Lakes® Butter, melted

2 cups cooked couscous

1/2 cup sour cream

1 (15-ounce) can pinto beans, rinsed, drained

1 (8-ounce) can whole kernel corn, drained

1 (4-ounce) can chopped green chiles

2 Roma tomatoes, chopped

1 tablespoon chopped fresh cilantro

1 teaspoon ground cumin

1/2 cup shredded Cheddar cheese

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Brush outside of pepper halves lightly with melted butter. Place, cut-sides-up, in 13x9-inch baking pan; set aside.

  3. STEP 3

    Stir together all remaining ingredients except cheese in bowl. Fill each pepper half with about 3/4 cup couscous mixture.

  4. STEP 4

    Bake 20-25 minutes or until heated through. Sprinkle each with about 1 1/2 tablespoons cheese. Continue baking 5-7 minutes or until cheese is melted. Sprinkle with additional cilantro, if desired.

Tip #1

Two-thirds cup uncooked couscous prepared with 1 cup water yields 2 cups cooked couscous.

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