Stuffed Curry Peppers

A slightly hot, slightly sweet curry-flavored couscous is combined with shrimp, scallions, and toasted almonds in this flavorful main-dish recipe.

Stuffed Curry Peppers
Servings: 6 Prep 15 mins Microwave 5 mins Stand 5 mins


  • 3 sweet red peppers, halved and seeded
  • 1 5.7 ounce package (5.7 ounces) mediterrean curry couscous mix (such as Near East)
  • 2 teaspoons olive oil
  • 1/2 pound small cooked shrimp, chopped
  • 2 scallions, thinly sliced
  • 3 tablespoons slivered almonds, toasted
  • Fresh chopped parsley, to garnish (optional)
  • 1 6 ounce jar (6 ounces) mango chutney

Make It

1. Place peppers, cut side up in a large microwave-safe baking dish. Add 1/4 cup water and cover with plastic wrap, venting one corner. Microwave on HIGH power for 5 minutes until peppers are softened.

2. Prepare couscous mix following package directions. Stir in shrimp and scallions and allow to stand 5 minutes so shrimp is heated through.

3. Fill each pepper with a generous 1/2 cup of the couscous mixture. Top with the almonds and sprinkle with parsley (if using). Serve chutney on the side.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 287, Fat, total (g): 9, chol. (mg): 56, sat. fat (g): 1, carb. (g): 42, fiber (g): 4, pro. (g): 12, sodium (mg): 700, Percent Daily Values are based on a 2,000 calorie diet.