"A baked bell pepper recipe made with halved bell peppers that are stuffed with tender couscous and apricot chicken. Perfect for leftover rotisserie chicken!"
These couscous stuffed peppers were a total hit at my house, and not just because they tasted amazing – they were also incredibly easy to put together, too!
For those of you who visit this site often (hi, you’re amazing!) you might have noticed that I like to feature an even mix of classic and creative recipes.
I’ve been wanting to do a recipe of apricot chicken, but on the other hand, I had also been craving baked stuffed bell peppers. It wasn’t until I was stocking my pantry with Vigo Couscous and Vigo Italian Style Seasoned Bread Crumbs that inspiration hit:
I would combine both dishes and make apricot chicken & couscous stuffed peppers.
This recipe turned out even better than I was hoping, primarily because it gave me a new dish to enjoy Vigo Couscous with. I love that it contains all the protein and nutrition of wheat germ and made from un-milled grains of semolina. Plus, it’s suitable for all ages (even infants!) on solid foods.
I could definitely see this recipe becoming my go-to lunch option whenever we are watching one of The Husband’s little cousins!
Of course, all of these benefits are thanks to the Vigo brand, which was founded by Antonino Alessi in 1947. Did you know that Vigo is so committed to quality and taste that they have a Master Olive Oil Taster from Italy?
And, seriously, how cool is that job title?
The Master Olive Oil Taster is responsible for blending each of the Vigo Olive Oils in order to ensure that we, the consumers, are getting the best and most authentic flavors.
Speaking of the Vigo Italian Style Seasoned Bread Crumbs, they are the only ones made with imported Pecorino Romano Cheese and include 11 blended spices. They’re perfect for adding to any meal for some added texture and flavor.
And as for how this baked bell pepper recipe turned out?
Absolutely delicious and incredibly easy to put together!
For one, this is a perfect recipe for using up leftover rotisserie chicken. And for two, once you start cooking the couscous, you’ll have more than enough time to cut the peppers and toss together the apricot chicken mixture by the time the couscous is ready.
Then you just pop these couscous stuffed peppers in the oven and wait for your delicious lunch to arrive!
This recipe will easily become my go-to for quick stuffed peppers. Seriously, cooking stuffed peppers doesn’t get any easier than this!
Wondering where you can pick up the Vigo products used in this recipe?
A full range of Vigo products can be found at your local Publix store. Or, if you don’t have a Publix in your area, you can also shop Vigo’s online store.
And now for some fun!
Vigo is running a contest for a gift box full of delicious food, seasonings, and sauces! Enter below for your chance to win!
Apricot Chicken & Couscous Stuffed Peppers
A baked bell pepper recipe made with halved bell peppers that are stuffed with tender couscous and apricot chicken. Perfect for leftover rotisserie chicken!
- 1/4 cup mayonnaise
- 1/2 tbsp dijon mustard
- 1 tsp dill fresh
- 1 tbsp apricot juice use juice from canned apricots
- 1/2 cup swiss cheese grated, plus more for topping
- 3/4 cup chicken cooked and cut into bite-sized pieces
- 1/2 cup canned apricots cut into bite-sized pieces
- 1 cup Vigo Couscous cooked
- 3 extra large bell pepper cut in half and seeds removed
- 1/4 cup Vigo Italian Style Seasoned Bread Crumbs
- 2 tbsp unsalted butter melted
Preheat oven to 400 degrees F. Spray a 9x13 baking dish with cooking spray and set aside.
Place cut & seeded peppers in prepared baking dish. Spoon apricot chicken mixture into each pepper until full. Sprinkle additional swiss cheese on top of stuffed peppers, then cover with Vigo Italian Style Breadcrumbs. Drizzle melted butter evenly over the stuffed peppers.
Bake in the oven for 45-50 minutes, uncovered, or until peppers are soft.