Chicken & Herbed Couscous Stuffed Peppers with Mango Lime
Stuffed peppers offer an easy way to turn cooked chicken and pantry grains into a complete dinner. In this recipe, tender bell peppers serve as cups for couscous steeped in hot chicken broth, tossed with diced chicken breast, sweet mango, chopped parsley, and a splash of lime juice before baking until the peppers soften.
Why this one works
- Fluffy couscous absorbs the savory chicken broth in just five minutes.
- Sweet diced mango and tart lime balance the savory chicken filling.
- Pre-cooked chicken makes assembling the stuffed peppers fast and low-effort.
- Baking in individual pepper cups keeps portions neat and easy to plate.
What you’ll need
- 4 large (4) bell peppers Choose sturdy peppers with flat bases so they stand upright in the baking dish without tipping.
- 1 cup (185g) couscous Standard couscous steeps quickly in boiling broth without needing stove simmering.
- 1 cup (240ml) chicken broth Bring to a rolling boil before pouring over the couscous so the grains soften fully.
- 1 cup (150g) cooked diced chicken breast Cut into small, neat pieces so it distributes evenly through the couscous mixture.
- 1/2 cup (80g) diced mango Ripe, firm mango holds its shape when folded into the warm grain filling.
- 1 tablespoon (15ml) lime juice Freshly squeezed juice provides a clean, acidic counterpoint to the sweet fruit.
- 2 tablespoons (10g) fresh parsley, chopped Adds a fresh herbal note and flecks of green throughout the filling.
- 1/4 teaspoon (1g) ground black pepper
TRY THIS NEXT: If these flavors sound good to you, Chicken & Orzo Stuffed Peppers with Roasted Pepper is a natural one to save for next time.
What to have nearby
- Chef's knife and cutting board
- Heatproof bowl with lid or cover
- Fork for fluffing couscous
- Baking dish
Step-by-step instructions
The preparation moves quickly because the couscous steeps off the heat while you prep the peppers. Once the filling is tossed together and packed into the hollowed peppers, the oven does the rest of the work in under half an hour.
- 1Step 1
Preheat oven to 375F (190C). Slice tops off peppers and remove seeds.
- 2Step 2
Prepare couscous by pouring boiling broth over it; cover for 5 minutes then fluff with a fork.
- 3Step 3
In a bowl, combine couscous, diced chicken, mango, parsley, and lime juice.
- 4Step 4
Stuff mixture into pepper cavities.
- 5Step 5
Place peppers in a baking dish and bake for 25 minutes until tender.
- 6Step 6
Serve immediately with an extra squeeze of lime.
ALSO GOOD: If these flavors sound good to you, Turkey & Orzo Stuffed Peppers with Pomegranate Mint is a natural one to save for next time.
A few things worth knowing
- Level the base of wobbly peppers with a tiny trim off the bottom, taking care not to cut through into the cavity.
- Cover the couscous tightly right after adding the boiling broth so steam does not escape.
- Spoon the filling in firmly without crushing the grains to ensure each pepper is well packed.
- Keep the baking dish snug so the peppers support one another while softening.
Ways to make it your own
- Garnish with extra fresh chopped parsley just before serving.
- Serve with fresh lime wedges on the side for those who prefer extra acidity.
Serving suggestions
Plate each stuffed pepper whole straight from the baking dish. They pair naturally with a simple green garden salad, steamed snap peas, or extra lime wedges for squeezing over the top at the table.
Storage & reheating
Let leftovers cool down before transferring the stuffed peppers to an airtight container in the refrigerator. Reheat gently in a moderate oven or microwave until the filling and pepper are warmed through.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I use any color of bell pepper?+
Yes, red, yellow, orange, or green bell peppers all work. Sweeter red and yellow peppers complement the mango particularly well.
What is the best way to reheat leftover stuffed peppers?+
Place them in an oven-safe dish covered with foil at 350F until heated through, or warm individually in the microwave.
Bright lime, sweet fruit, and savory grains come together cleanly in this straightforward stuffed pepper bake. It is a fresh, satisfying dinner that brings lively flavor to standard weeknight chicken.
Chicken & Herbed Couscous Stuffed Peppers with Mango Lime
Tender bell peppers baked with fluffy chicken broth couscous, diced chicken, sweet mango, fresh parsley, and bright lime juice for an easy meal.
Ingredients
- 4 large (4) bell peppers
- 1 cup (185g) couscous
- 1 cup (240ml) chicken broth
- 1 cup (150g) cooked diced chicken breast
- 1/2 cup (80g) diced mango
- 1 tablespoon (15ml) lime juice
- 2 tablespoons (10g) fresh parsley, chopped
- 1/4 teaspoon (1g) ground black pepper
Instructions
- Preheat oven to 375F (190C). Slice tops off peppers and remove seeds.
- Prepare couscous by pouring boiling broth over it; cover for 5 minutes then fluff with a fork.
- In a bowl, combine couscous, diced chicken, mango, parsley, and lime juice.
- Stuff mixture into pepper cavities.
- Place peppers in a baking dish and bake for 25 minutes until tender.
- Serve immediately with an extra squeeze of lime.
Nutrition
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