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Cous Cous Stuffed Mini Peppers - Wow your guests with this easy vegan finger food. perfect to please everyone at your next party! Dairy-free Vegan Recipe by The Petite Cook

Couscous Stuffed Mini Peppers

Course: Starter/Finger Food
Cuisine: Vegan
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Couscous stuffed mini peppers packed with fresh, summer flavours - Super easy to make, plus they're naturally vegan and dairy-free!
Print Recipe


  • 12 mini bell peppers
  • 250 g cous cous salad chop the tomatoes into fine cubes
  • Extravirgin Olive Oil


  • Preheat the oven to 200°C/400°F..
  • Cut the bell peppers in half top to bottom and remove the seeds and veins.
  • Arrange them on a large baking tray and fill each pepper with 1 tablespoon of cous cous salad.
  • Drizzle with extravirgin olive oil and bake for 15-20 or until nicely crisp and cooked through.
  • Allow to cool and serve, or store in an airtight container for up to 3 days.


For a non-vegan dairy version, add ½ cup chopped mozzarella, feta or goat cheese in the cous cous salad. Tastes amazing!