Balsamic Bell Pepper Boats
with Bruschetta, Couscous & Mozzarella
- Milk
- Wheat
Didn’t grow up with stuffed peppers? Here’s a quick 101: Hollowed out bell peppers are filled with any combination of meat, grains, vegetables, and spices. Of course, that doesn’t quite sum up how delicious and, for some, nostalgia-inducing they are. They’re sweet, savory, and hearty—perfect any occasion. Whether you’re familiar with stuffed peppers or a newbie, there’s a lot to love about this version. The foundation is pearled couscous, which lends a nutty taste and unrivaled texture. Once stuffed, the peppers receive a sprinkle of melty mozzarella, a drizzle of tangy-sweet balsamic glaze, and a generous spoonful of a refreshing tomato-herb topping. Tucking into one of these will make you feel like a kid again.
Ingredients
1 unit
Green Bell Pepper
1 unit
Veggie Stock Concentrate
1 unit
Green Herb Blend
½ cup
Mozzarella Cheese
(Contains: Milk)
1 clove
Garlic
1 tablespoon
Italian Seasoning
2 unit
Tomato
1 teaspoon
Chili Flakes
1 unit
Bell Pepper
5 teaspoon
Balsamic Glaze
¾ cup
Israeli Couscous
(Contains: Wheat)
1 unit
Shallot
Not included in your delivery
7 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Halve bell peppers; remove stems and seeds. Place on a baking sheet and drizzle each half with olive oil; rub to coat. Season with salt and pepper. Arrange cut sides down. • Roast on top rack until browned and softened, 18-20 minutes.
• While bell peppers roast, halve, peel, and mince shallot. Peel and mince garlic. Finely dice tomatoes. Thinly slice chives. Finely chop parsley
• Heat a drizzle of olive oil in a medium pot over medium-high heat. Add couscous, shallot, garlic, Italian Seasoning, and half the tomatoes. Cook, stirring, until fragrant, 1-2 minutes. • Stir in ¾ cup water (1½ cups for 4 servings), stock concentrate, and a big pinch of salt. Bring to a simmer, then reduce heat to low. Cover and cook until couscous is tender, 6-8 minutes. • Turn off heat. Drain any excess liquid if necessary.
• Meanwhile, in a medium bowl, combine remaining tomatoes, half the chives, half the parsley, a large drizzle of olive oil, and balsamic glaze to taste. (Save the rest of the herbs for serving.) Season with salt, pepper, and a pinch of chili flakes to taste.
• Fluff couscous with a fork and season with salt and pepper. • Once bell peppers are browned and softened, remove from oven and heat broiler to high. Flip bell peppers and blot with paper towels to remove any excess liquid. Stuff with as much couscous as will fit. Sprinkle with mozzarella. • Broil until cheese is melted and slightly browned, 2-3 minutes. TIP: Watch carefully to avoid burning.
• Divide remaining couscous between plates and top with stuffed peppers. (TIP: For plating points, add one of each color per plate!) Top stuffed peppers with bruschetta and drizzle with any remaining balsamic glaze to taste. Garnish with remaining chives and parsley. Sprinkle with a pinch of chili flakes if desired and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty combination of couscous, balsamic glaze, and bruschetta topping 🍲.
- Ease of prep: Most found it simple to make, though some noted prep took longer than expected.
- Suggestions: Consider adding protein like chicken or beans; some preferred red peppers over green.
- Portions: Several mentioned small or unevenly sized peppers that were difficult to stuff properly.
- Couscous: Some found it undercooked or bland; try increasing water and cooking time for better texture.
Reviews from our home cooks
The flavor was amazing. Super easy to make and quick recipe. The only issue I had was that the couscous didn't quite stay in the bell pepper after the cheese was broiled so it made a huge mess trying to eat it. Maybe something I might have done incorrectly. I definitely preferred the red peppers over the green.
I don't usually care for balsamic anything but I decided to give this a try and I am glad I did. It was delicious and I would love to have it again.
Surprisingly good (not previously a fan of couscous). The balsamic glaze and bruschetta was fabulous.
Balsamic vinegar bruschetta was nice - perhaps some basil would be nice. Enjoyed the Israeli couscous was a nice texture change.
It tasted just fine. It's just too much effort for me to try to roast the peppers and stuff them so I just sliced them into thin strips, sautéed them and put them on top of everything else with mozzarella on top. I do that with all veggie boat dishes I buy from you.
I don't think I'll use as much balsamic glaze next time, but it was a nice counterpoint. A lot of couscous. The boats are a nice shape, but they do deform without support.
I think these would make an excellent side. By themselves it tastes mostly like couscous with a bit of bell pepper and a bit of cheese. Not necessarily a bad thing but wish it had something more. Would probably add more peppers so each person can have 3 boats.
This was a good one, however, we thought the bell peppers should have been cut along the top (like making stuffed bell peppers). One pepper we got became completely flat and not a "boat".
One of my peppers was super small so couldn't exactly fill it :( BUT would like to suggest maybe using balsamic vinegar instead of the glaze to make the bruschetta taste a little more tangy.
These Balsamic Bell Pepper Boats were delicious -- I really love the couscous!
