Couscous Stuffed Peppers

These Couscous Stuffed Peppers are perfect for spring and summer! Pearl couscous is tossed in a garlicky, balsamic sauce before being loaded into roasted (or grilled) peppers and then topped with marinated tomatoes. It is such a yummy vegan dinner that is perfect for a party!

Here’s what you need

Ingredients

• red bell peppers
• avocado oil
• dried oregano
• salt & pepper
• pearl couscous
• garlic
• cherry tomatoes
• broth
• lemon
• balsamic vinegar
• vegan feta – I used Follow Your Heart
• spinach
• fresh herbs – I used basil & oregano
• shallot

Equipment

• skillet
• baking dish

Steps

Step 1: Roast the Peppers & Make the Couscous

This isn’t your typical stuffed pepper where you stuff everything and then bake. Instead we are making everything separately and assembling at the end.

Cut the bell peppers in half and remove the ribs & seeds. Place in the baking dish, drizzle with some oil, oregano and a pinch of salt & pepper. Use your hands to coat the inside and outside. Place in the oven for 25-30 minutes or until the peppers are slightly charred.

Next up is the couscous! Meanwhile, heat some oil in a skillet over medium heat. Add the couscous & garlic and toast for a couple of minutes, stirring frequently. Add the whole tomatoes & broth and bring to a boil. Cover, lower the heat and simmer for 12-15 minutes, or until the couscous is cooked through and liquid is absorbed.

Step 2: Tomatoes

While everything is cooking we’re going to work on marinating the tomatoes. So, you end up having cooked tomatoes in the couscous and raw tomatoes on top – it is the perfect combo!

Chop up some cherry tomatoes and add them to a bowl with lemon zest, fresh herbs, shallot, garlic, oil, salt & pepper. Toss until everything is combined at set aside.

Step 3: Finish & Assemble

To finish off the couscous, transfer it to a bowl with the lemon juice, vinegar, feta, spinach & a pinch of pepper. Toss, taste and adjust the seasonings as needed.

Spoon the couscous into the peppers & top with the marinated tomatoes.

You can serve these warm or at room temperature. I actually love to chop up the leftovers and add in some extra spinach for a tasty salad the next day.

Tips & Tricks

You could also throw the bell peppers on the grill for a couple minutes per side!

If vegan cheese isn’t your thing, just omit the feta.

To add in some extra protein, throw in 1/2 cup of chickpeas with the couscous.