Imagine biting into a vibrant bell pepper bursting with Mediterranean flavors, where every forkful tells a story of culinary adventure! These Veggie Couscous Stuffed Peppers aren't just a meal—they're a journey through colorful ingredients that transform ordinary dinner into an extraordinary experience. Perfect for health-conscious foodies, vegetarian enthusiasts, and anyone craving a delicious, nutrient-packed dish that looks as incredible as it tastes.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 bell peppers
- 1 cup couscous
- 1 1/4 cups vegetable broth
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese
- 1 tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil.
- Cut the bell peppers in half lengthwise, removing seeds and membranes. Ensure the pepper halves are clean and can hold the filling.
- In a medium saucepan, bring vegetable broth to a boil. Remove from heat, add couscous, cover, and let sit for 5 minutes until liquid is absorbed. Fluff with a fork.
- In a large mixing bowl, combine the cooked couscous, diced zucchini, halved cherry tomatoes, and crumbled feta cheese. Season with salt and pepper, mixing thoroughly.
- Carefully spoon the couscous mixture into each pepper half, pressing gently to fill completely. Drizzle with olive oil.
- Arrange stuffed pepper halves in the prepared baking dish. Cover with aluminum foil to prevent excessive browning.
- Bake in the preheated oven for 25-30 minutes, until peppers are tender and filling is heated through.
- Remove foil for the last 5 minutes of baking to allow slight browning on top. Remove from oven and let cool for 5 minutes before serving.
Tips
- Choose bell peppers that are firm, symmetrical, and have a flat bottom to ensure they sit nicely in your baking dish.
- For extra flavor, consider toasting the couscous in a bit of olive oil before adding broth to enhance its nutty undertones.
- Experiment with herb variations like fresh basil, oregano, or parsley to customize your pepper's taste profile.
- If you prefer a crispier top, switch your oven to broil for the last 2-3 minutes of cooking, watching carefully to prevent burning.
- Prep tip: You can prepare the stuffed peppers ahead of time and refrigerate, adding 5-10 minutes to the baking time if cooking from cold.
- For a protein boost, add chickpeas or crumbled plant-based protein to the couscous mixture.
- Serve with a side of Greek yogurt or tzatziki sauce for an extra creamy complement to the dish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 15mg
