Spring Couscous Stuffed Bell Peppers
Brighten up your dinner table with these irresistibly vibrant and nutritious Spring Couscous Stuffed Bell Peppers! Bursting with the fresh flavors of seasonal veggies like asparagus, cherry tomatoes, and zucchini, this recipe combines fluffy couscous infused with zesty lemon and fragrant herbs like parsley and mint. The bell peppers are roasted to tender perfection, serving as a delightful and edible vessel for the hearty, plant-based filling. Perfect as a wholesome main course or a colorful side dish, this recipe is easy to prepare, taking just 50 minutes from start to finish. Packed with fresh ingredients and customizable for any occasion, these stuffed bell peppers are a light yet satisfying way to celebrate the flavors of spring.
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Recipe Information
Ingredients
- 4 whole Bell peppers
- 1 cup Couscous
- 1 cup Vegetable broth
- 2 tablespoons Olive oil
- 1 cup Asparagus
- 1 cup Cherry tomatoes
- 1 Zucchini
- 2 Garlic cloves
- 2 tablespoons Parsley
- 2 tablespoons Mint
- 2 tablespoons Lemon juice
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside, and reserve the tops to use as lids if desired.
In a small saucepan, bring the vegetable broth to a boil. Remove from heat, stir in the couscous, cover, and let sit for 5 minutes. Fluff the couscous with a fork and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the asparagus (chopped into small pieces), cherry tomatoes (halved), and diced zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Remove the skillet from the heat and stir in the cooked couscous, chopped parsley, chopped mint, lemon juice, salt, and black pepper. Mix until well combined.
Drizzle the remaining 1 tablespoon of olive oil onto the hollowed-out bell peppers. Stuff each bell pepper with the couscous mixture, pressing down gently to pack in the filling.
Place the stuffed peppers upright in a baking dish. If you reserved the tops, place them back on the peppers as lids.
Bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
Remove the peppers from the oven and let cool for 5 minutes before serving. Garnish with additional parsley or mint, if desired.
Serve warm as a main dish or side.
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3844 mg | 167% | |
| Total Carbohydrate | 107.4 g | 39% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 38.8 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2779 mg | 59% | |
*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.
