Looking for a meal that’s as beautiful as it is delicious? These Couscous Stuffed Bell Peppers are your answer! They’re a fantastic way to pack in veggies and wholesome grains, creating a light yet incredibly satisfying dish. Perfect for meal prep or a healthy weeknight dinner, this recipe is a vibrant celebration of simple, fresh ingredients. Plus, at just over a dollar per serving, it’s proof that eating well doesn’t have to break the bank!
Ingredients
• 4 cups / 960 ml vegetable broth
• 3 cups / 525 g couscous
• 2 tbsp / 30 ml olive oil
• 2 tbsp / 30 ml lemon juice
• 1 cup / 145 g frozen peas, thawed
• 2 green onions, sliced
• 1/2 tsp / 1 g ground cumin
• 1/2 tsp / 1.5 g chili powder
• 8 medium green bell peppers
Instructions
1. Preheat your oven to 350°F / 175°C.
2. In a medium saucepan, bring the vegetable broth to a rolling boil. Add the couscous, stir once, then cover the pot and remove it from the heat. Let it stand for 10-15 minutes, or until all the liquid is absorbed. Fluff the cooked couscous with a fork.
3. In a large bowl, combine the fluffed couscous with the olive oil, lemon juice, thawed peas, sliced green onions, cumin, and chili powder. Mix well until everything is evenly distributed.
4. Prepare the bell peppers by slicing the tops off and carefully removing the seeds and white membranes from the inside.
5. Generously stuff the couscous mixture into each hollowed-out bell pepper. Place the tops back on, securing with a toothpick if necessary.
6. Arrange the stuffed peppers in a baking dish and bake for 15 minutes, until the peppers are tender-crisp.
Nutritional Information
• Per 1 stuffed pepper
• Calories: 314
• Fat: 4g
• Carbohydrates: 48g
• Protein: 10g
• Fiber: 6g
• Sugar: 4g
• Sodium: 16mg
Pro Tips
• For a softer pepper, pre-bake the hollowed-out peppers for 10 minutes before stuffing and then bake for the remaining 15 minutes.
• Feel free to add 1 cup of chickpeas or a 1/2 cup of crumbled feta cheese to the couscous mixture for an extra boost of protein and flavor.
• Use a mix of colorful bell peppers (red, yellow, orange) for a more visually appealing presentation and a slightly sweeter taste.
• The couscous filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator for quick assembly.
FAQ
Q: How can I add more protein to these vegetarian stuffed peppers
A: To boost the protein, you can easily mix 1 cup of cooked chickpeas or 1/2 cup of crumbled feta cheese into the couscous filling before stuffing the peppers. Both options add fantastic flavor and make the dish even more satisfying.
Q: Is this couscous stuffed peppers recipe vegan
A: Yes, this recipe is easily made vegan! The ingredients are naturally plant-based. Just ensure you are using a vegetable broth that is certified vegan, as some brands can contain hidden animal-derived flavorings.
Q: Can I make these stuffed peppers ahead of time
A: Absolutely! This recipe is perfect for meal prep. You can prepare the entire couscous filling up to 2 days in advance and store it in an airtight container in the refrigerator. When you’re ready to eat, just stuff the peppers and bake.
Q: Can I use a different grain instead of couscous
A: Certainly. If you prefer a gluten-free option or just want to switch things up, quinoa is an excellent substitute that also adds protein. Cooked rice, farro, or bulgur wheat would also work well in the filling.
