Skip to content

Couscous Stuffed Grilled Long Sweet Peppers

Couscous Stuffed Grilled Long Sweet Peppers
View Recipe

The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.

These peppers are the perfect summer meal for a crowd or your family. Sweet peppers are stuffed with a healthy, delicious tuna filling and roasted on the grill. The peppers turn out soft and sweet and pair great with the savory tuna, fresh veggies and herbs. You could also bake these in the oven if you don’t have a grill.

It tuna is not your favorite, get creative and try a different protein like salmon, ground chicken, beef or chickpeas.

You can use goat cheese instead of feta or any additional veggies you would like. These are perfect for the 4th of July or any summer get-together! 

Couscous Stuffed Grilled Long Sweet Peppers

Couscous Stuffed Grilled Long Sweet Peppers


  • 4-5 long sweet peppers, sliced lengthwise and seeded
  • 2 5 oz. cans Heinen's tuna (chunk lite or solid), drained
  • 1 cup cooked couscous
  • 1 cup Heinen's crumbled feta cheese
  • 1/2 medium zucchini, diced
  • 1 cup cherry tomatoes, diced
  • 3 Tbsp. red onion, minced
  • 2 Tbsp. fresh mint, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tsp. oregano
  • 2 Tbsp. Heinen's extra virgin olive oil
  • 4-5 green onions, white and green parts chopped (for garnish)


  1. Cook the couscous according to the package instructions and set aside.
  2. Preheat the grill to medium (350° F).
  3. Wash and cut the long peppers lengthwise and remove the seeds.
  4. Lay the peppers on a cutting board.
  5. In a large mixing bowl, combine the tuna, couscous, feta cheese, zucchini, tomatoes, red onion, mint, parsley, oregano and olive oil. Mix well.
  6. Spoon the tuna mixture into each sweet pepper.
  7. Spray the grill with non-stick spray or brush with olive oil.
  8. Lay the sweet peppers on the grill and grill for about 5- 7 minutes. If they appear to be charring a lot on the underside of the pepper, move them to the top rack of the grill.
  9. Remove from the grill once the sweet peppers are soft.
  10. Garnish with green onion. Serve warm.


  • If you prefer a creamier tuna stuffing, add 1 or 2 Tbsp. of Greek yogurt or mayonnaise.
  • Other options that work nicely with the tuna mixture are olives, artichokes, roasted red peppers, celery, capers, banana peppers or diced bell peppers.
  • You can sub in goat cheese or mozzarella or leave the cheese out altogether
  • Use ground chicken, chunky salmon or ground beef instead of tuna, if desired.
  • Sub in rice, quinoa or bulgur wheat for the couscous.
  • These can be cooked in the oven instead of the grill. Preheat the oven to 350° F. Cook for about 20 minutes, or until the peppers are soft.
  • To reheat, slowly cook them in the oven at 300° F until warm.
  • To reheat in the air fryer, preheat the air fryer to 400° F for 5 minutes. Turn the air fryer to 350° F and cook for 5 minutes, or until warmed through.

Couscous stuffed peppers

Julia Jolliff

By Julia Jolliff

Julia is all about creating quick and easy weeknight meal ideas, kid-friendly recipes and a few sweet treats. Her roots are from the Mediterranean and many of my recipes incorporate those flavors!

Related Recipes & Stories