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Balsamic Bell Pepper Boats

Balsamic Bell Pepper Boats

with Bruschetta, Couscous & Mozzarella

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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.

Tags:VeggieCalorie Smart

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Green Bell Pepper

1 unit

Bell Pepper

1 unit


1 clove


2 unit

Roma Tomato

1 unit

Green Herb Blend

¾ cup

Israeli Couscous


1 tablespoon

Italian Seasoning

1 unit

Veggie Stock Concentrate

5 teaspoon

Balsamic Glaze

1 teaspoon

Chili Flakes

½ cup

Mozzarella Cheese


Not included in your delivery



7 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories610 kcal
Fat23 g
Saturated Fat6 g
Carbohydrate84 g
Sugar18 g
Dietary Fiber6 g
Protein17 g
Cholesterol20 mg
Sodium510 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Pot
Medium Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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• 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.