These stuffed bell peppers with couscous are a delightful combination of flavors and textures. The couscous filling, infused with aromatic herbs and spices, creates a savory and satisfying dish. It’s not only visually appealing but also easy to make, making it a perfect option for a wholesome meal.
Stuffed Bell Peppers with Couscous Recipe
These stuffed bell peppers with couscous are a delightful combination of flavors and textures. The couscous filling, infused with aromatic herbs and spices, creates a savory and satisfying dish. It's not only visually appealing but also easy to make, making it a perfect option for a wholesome meal.
Ingredients
- 4 large bell peppers halved and seeds removed
- 1 cup couscous
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 zucchini diced
- 1 carrot grated
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 can 14 oz diced tomatoes, drained
- 1 cup feta cheese crumbled (optional)
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover with a lid, and remove from heat. Let it sit for about 5 minutes or until the couscous absorbs the liquid. Fluff the couscous with a fork to separate the grains.
- In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, sauté until softened. Add diced zucchini, grated carrot, ground cumin, paprika, salt, and pepper. Cook until the vegetables are tender.
- Mix the sautéed vegetables with the cooked couscous. Add drained diced tomatoes and crumbled feta cheese if using. Stir until well combined.
- Place the halved bell peppers in a baking dish. Generously stuff each pepper half with the couscous mixture.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes or until the peppers are tender.
- Remove from the oven, uncover, and garnish with fresh parsley. Serve the stuffed bell peppers warm.