Couscous Stuffed Peppers
Bell peppers filled with fluffy herbed couscous, tomato, and vegetables, baked until tender. An easy, colorful vegetarian dinner that is great warm or cold.
Ingredients
- 4 bell peppers large
- 1 cup couscous
- 1½ cups vegetable broth hot
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 tomato diced
- 2 tbsp olive oil
- ¼ cup herbs fresh, chopped, parsley, mint, or basil
- Salt and black pepper to taste
- Feta or vegan cheese optional, for topping
Instructions
- Preheat the oven to 375°F. Halve the peppers and remove the seeds; soften them in the oven for 10 minutes.
- Place the couscous in a bowl, pour over the hot broth, cover, and let stand 5 minutes, then fluff with a fork.
- Heat the olive oil and sauté the onion and garlic until soft. Stir in the tomato and cook 2 minutes.
- Mix the vegetables and herbs into the couscous. Season with salt and pepper.
- Fill the peppers with the couscous mixture and top with cheese if using.
- Bake for 20 to 25 minutes, until the peppers are tender. Garnish with herbs and serve.
Notes
Use cooked quinoa or rice for a gluten-free version. Leave off the cheese to keep it vegan. Stuff ahead and bake when ready.