These stuffed peppers filled with savory couscous and vegetables are a flavorful and satisfying dish. Packed with wholesome ingredients and vibrant flavors, they make a fantastic vegetarian main course or side dish.
Stuffed Peppers with Couscous
Colorful bell peppers stuffed with a delicious mixture of couscous, vegetables, herbs, and spices, creating a nutritious and flavorful dish.
Equipment
- cutting board and knife
Ingredients
- bell peppers (any color)
- vegetable broth
- olive oil
- small onion
- garlic
- small zucchini
- yellow squash
- tomato
- parsley
- ground cumin
- paprika
- salt and pepper
- couscous
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes from inside. Rinse the peppers and set them aside.
- In a saucepan, bring the vegetable or chicken broth (or water) to a boil. Stir in the couscous, cover the saucepan, and remove it from the heat. Let it sit covered for about 5 minutes until the liquid is absorbed. Fluff the couscous with a fork and set it aside.
- Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant.Add the diced zucchini and yellow squash to the skillet. Cook for 3-4 minutes until the vegetables start to soften.
- Stir in the diced tomato, ground cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes. Remove the skillet from heat.
- In a large mixing bowl, combine the cooked couscous with the sautéed vegetable mixture. Add the chopped fresh parsley and mix well.
- Spoon the couscous and vegetable mixture evenly into the prepared bell peppers.
- Place the stuffed peppers in a baking dish. If desired, sprinkle shredded mozzarella or crumbled feta cheese on top of the stuffed peppers.
- Bake in the preheated oven for 20-25 minutes or until the peppers are tender and the filling is heated through.
- Once done, remove the stuffed peppers from the oven. Garnish with fresh basil or parsley leaves if desired before serving.
Video
Notes
- Customize the filling by adding other vegetables, such as mushrooms, corn, or spinach, based on personal preferences.
- Ensure the couscous is fully cooked and the vegetables are tender before stuffing the peppers.
- Leftover stuffed peppers can be stored in the refrigerator for a couple of days and reheated in the oven or microwave.
Nutrition
Serving: 600g
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