Grilled Vegetable ‘N Chicken Stuffed Peppers

Grilled Vegetable ‘N Chicken Stuffed Peppers

Category: Entertaining

  • Recipe serves 4 servings

  • Prep Time 20 min

  • Cook Time 30 min


  • 1/4 cup I Can’t Believe It’s Not Butter!® Original Spread

  • 1 small sweet onion, finely chopped

  • 1 small zucchini

  • 1 cup chopped shiitake mushrooms or cremini mushrooms

  • 1 clove garlic

  • 1/4 tsp. dried Italian seasoning

  • 2 cups diced rotisserie chicken

  • 1/2 cup whole wheat couscous, cooked according to package directions

  • 4 large red, orange and/or yellow bell peppers, halved lengthwise and seeded


  • Melt I Can’t Believe It’s Not Butter!® Spread in large nonstick skillet and cook onion, zucchini and mushrooms, stirring occasionally, 5 minutes or until vegetables are tender. Stir in garlic and Italian seasoning and cook 1 minute. Stir in chicken and cooked couscous. Season, if desired, with ground black pepper. Evenly stuff red pepper halves.

  • Arrange 2 pepper halves in 12 x 18-inch piece heavy-duty aluminum foil. Wrap foil loosely around peppers, sealing edges airtight with double fold. Repeat with remaining peppers. Grill 30 minutes or until peppers are tender.

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