STUFFED BELL PEPPERS – Chef Charlene Procope-Delph

Courtesy Charlene Procope-Delph, the Fitness Chef on Cup of Joe Caribbean


2 large bell peppers
1 tbsp coconut oil
1 box of wholewheat cous cous
¼  tsp saffron powder
1 tsp paprika
¼  cup cranberries
¼  cup golden raisins
1 tsp no salt seasoning

Grated Parmesan cheese


  1. Wash bell peppers and cut head off. Remove seeds without cutting the bell peppers. Rub the bell peppers with coconut oil and place in 375 degree F oven for 15 minutes then remove.
  2. Cook the couscous according to instructions and place in a bowl. Mix in the cranberries, raisins, seasoning, saffron and let steam for 5 minutes, covered. Fluff with a fork.
  3. Stuff couscous mixture into the peppers and sprinkle with some grated Parmesan cheese. Place in oven for 5 minutes until cheese is golden brown to the top.
  4. Remove and serve with protein of choice.

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