Couscous Stuffed Peppers
These Couscous Stuffed Peppers are packed with flavor! Made with dairy-free feta, fresh herbs & all the tomatoes!
Equipment
- baking dish
Ingredients
- 3 red bell peppers halved lengthwise
- 2 tablespoons oil I used avocado oil, separated
- 1/2 teaspoon dried oregano
- salt & pepper to taste
- 1 1/4 cup pearl couscous dry
- 1 clove garlic minced
- 6 ounces cherry tomatoes
- 1 1/2 cups broth I used vegan chicken broth
- 1 lemon juiced
- 1 tablespoon balsamic vinegar
- 1/4 cup vegan feta I used Follow Your Heart
- 1 cup spinach
FOR THE TOMATOES
- 6 ounces cherry tomatoes halved
- 1 lemon zested
- 1/2 cup fresh herbs I used basil & oregano
- 2 tablespoons shallot finely minced
- 1 clove garlic minced
- 2 tablespoons oil I used avocado oil
- salt & pepper to taste
Instructions
- Preheat the oven to 400 degrees. Cut the bell peppers in half and remove the ribs & seeds. Place in the baking dish, drizzle with 1 tablespoon of 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.
- Meanwhile, heat 1 tablespoon of 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.
- Combine all of the tomato ingredients in a bowl and mix to combine. Set aside.
- Transfer the couscous 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.
- Serve warm or at room temperature.
Video
Notes
- 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.
Nutrition
Calories: 283kcal | Carbohydrates: 40g | Protein: 7g | Fat: 11g