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.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers upright in a baking dish.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Spoon the couscous mixture into the hollowed bell peppers, packing it tightly.

Step 8

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 9

Remove the foil and bake for another 5 minutes, or until the peppers are tender.

Step 10

Serve warm, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(1580.8g)

Amount per serving	% Daily Value*
Calories	874.9

Total Fat 48.1g	0%
Saturated Fat 16.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 60mg	0%
Sodium 2045.2mg	0%
Total Carbohydrate 89.5g	0%
Dietary Fiber 17.1g	0%
Total Sugars 28.5g
Protein 29.7g	0%

Vitamin D 12IU	0%
Calcium 589.9mg	0%
Iron 6.8mg	0%
Potassium 2292.6mg	0%

*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.

Source of Calories

Fat: 47.6%

Protein: 13.1%

Carbs: 39.4%