Couscous Stuffed Bell Peppers
Brighten up your dinner table with these vibrant and flavor-packed Couscous Stuffed Bell Peppers! This wholesome recipe combines tender roasted bell peppers with a delicious medley of fluffy couscous, sautéed vegetables, and aromatic spices like cumin and paprika. Fresh parsley and a splash of lemon juice add a refreshing pop, while optional cheese offers a satisfying creamy finish. Ready in just under an hour, including hands-on prep time, this dish is perfect for busy weeknights or elegant entertaining. It's a versatile, vegetarian-friendly option that can be customized to your liking, whether you prefer it dairy-free or indulgently cheesy. Serve these stuffed peppers as a stunning main course or a colorful side dish and enjoy a healthy, comforting meal packed with Mediterranean-inspired flavors.
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Recipe Information
Ingredients
- 4 bell peppers
- 1 cup couscous
- 1.25 cups water
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tomato, diced
- 1 zucchini, diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons parsley, chopped
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup shredded cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers upright in a baking dish.
In a medium saucepan, bring 1.25 cups of water to a boil. Remove from heat and stir in the couscous. Cover and let it sit for about 5 minutes, then fluff with a fork.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.
Stir in the diced tomato and zucchini. Cook for 5-7 minutes, until the vegetables are tender. Add the ground cumin, paprika, salt, and black pepper. Mix well.
Remove the skillet from heat and add the cooked couscous to the vegetable mixture. Stir in the chopped parsley, lemon juice, and optional shredded cheese.
Spoon the couscous mixture into the hollowed bell peppers, packing it tightly.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for another 5 minutes, or until the peppers are tender.
Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 2045 mg | 89% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 28.5 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 590 mg | 45% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2293 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
