Couscous Stuffed Peppers
There’s something incredibly inviting about the aroma of Couscous Stuffed Peppers wafting through the kitchen. I remember the first time I made this dish; it was a warm summer evening, and I wanted to create something colorful and nutritious. The vibrant hues of fresh bell peppers filled with a delicious, savory filling seemed like the perfect answer. Not only did they look beautiful on the plate, but they also offered a delightful blend of flavors and textures that was simply irresistible. From the creamy couscous to the hearty black beans, this dish is a great way to enjoy a wholesome meal while impressing family and friends.
As I stuffed each pepper half with the flavorful mixture, I was reminded of how versatile this recipe can be. You can easily switch up the ingredients based on what’s in your pantry or what’s in season. Whether you’re having a casual dinner or hosting a festive gathering, Couscous Stuffed Peppers delivers every time. They’re not just delicious; they’re a feast for the eyes as well!
Cooking is not just about following a recipe; it’s about creating memories and sharing experiences. The joy of serving Couscous Stuffed Peppers is in the smiles they bring to the table. I hope you’ll find as much joy in making and sharing this dish as I do!
Recipe Snapshot
1 hr 5 mins
15 mins
50 mins
Medium
220 kcal
8 g
Keto, Gluten-Free, Low FODMAP
5 g
Oven, Large Pot, Baking Sheet, Chef’s Knife, Frying Pan, Wooden Spoon, Cutting Board
Why This Couscous Stuffed Peppers Stands Out
Healthy and Nutritious
One of the best things about Couscous Stuffed Peppers is how healthy they are. Packed with fresh vegetables, protein-rich black beans, and wholesome couscous, they provide a balanced meal. The vitamins and minerals from the peppers and other veggies elevate the nutritional profile, making it a guilt-free indulgence.
Endless Customization
This recipe is incredibly versatile. You can easily swap out ingredients based on your preferences or what’s in season. Want to add a bit of crunch? Toss in some chopped nuts or seeds. Feeling adventurous? Try adding diced zucchini or corn to the filling. The options are limitless!
Perfect for Meal Prep
Couscous Stuffed Peppers are ideal for meal prep. You can make a batch at the start of the week and enjoy them for lunch or dinner throughout the week. They store well in the fridge and are even great for freezing. Just reheat when you’re ready to enjoy!
A Family Favorite
This dish is sure to become a family favorite. Kids love the fun of eating the pepper as a bowl, and the flavors can be adjusted to suit even the pickiest eaters. You can make it mild for little ones or add spices for adults. Everyone will find something to love!
Great for Entertaining
If you’re hosting a dinner party, Couscous Stuffed Peppers will impress your guests. The colorful presentation and delightful aroma will fill your home, creating a warm and welcoming atmosphere. Plus, they’re easy to prepare in advance, allowing you to enjoy more time with your guests.
Vegetarian Delight
This is a fantastic vegetarian option that doesn’t compromise on flavor or heartiness. With ingredients like nutritional yeast for that cheesy flavor and a variety of spices, you won’t miss the meat. It’s a perfect dish for those following a vegetarian or plant-based diet.
Everything You Need for Couscous Stuffed Peppers
The ingredients for Couscous Stuffed Peppers come together beautifully, both in flavor and nutrition. Each one plays a vital role in creating a dish that’s satisfying and wholesome. The main players like bell peppers are not only vibrant but also provide a sweet crunch. Couscous acts as the perfect base, absorbing flavors and adding a fluffy texture. Together, these ingredients create a dish that’s not just a meal, but a celebration of fresh, seasonal produce.
- Couscous: 1 cup
This tiny pasta is light and fluffy, making it an excellent base for the filling. - Bell Peppers: 4 extra-large
These colorful veggies hold the filling and add a sweet, crunchy texture. - Green Onions: 2-3
These add a fresh, mild onion flavor that enhances the filling. - Black Beans: 15 oz can
Rich in protein and fiber, they make the dish hearty and filling. - Diced Tomatoes: 15 oz can (petite or regular)
These bring moisture and acidity, balancing the flavors in the stuffing. - Nutritional Yeast: 2 Tbsp
A cheesy flavor without dairy, perfect for a vegan option. - Ground Cumin: 1 1/2 tsp
This spice adds a warm, earthy flavor that complements the dish. - Smoked Paprika: 1 tsp
It gives a subtle smokiness that enhances the overall flavor. - Chili Powder: 1 tsp
A bit of heat adds depth and excitement to the filling. - Optional toppings: Avocado, guacamole, fresh cilantro, salsa, hot sauce, vegan cheese, vegan sour cream.
These can be added for garnishing, giving extra flavor and creaminess.
Couscous Stuffed Peppers Instructions
Cooking Couscous Stuffed Peppers is a delightful experience that fills your kitchen with wonderful aromas. Following a few simple steps will lead you to a delicious meal that’s sure to impress. Let’s get started!
Preheat the oven to 350°F (180°C). This ensures that your peppers will bake evenly and develop a lovely texture.
Cook the couscous: In a small saucepan, bring 1 cup of water (or vegetable broth) to a boil. Once boiling, remove the pan from the heat, add the couscous, stir, and cover. Let it sit for five minutes to absorb the liquid. After five minutes, uncover and fluff it with a fork.
Prepare the peppers: While the couscous cooks, cut the bell peppers in half lengthwise. Remove the stems and clean out the inner ribs with a spoon. Set the halves aside, ready to be filled.
Slice the green onions: This will add a sweet and mild onion flavor to the filling.
Mix the filling: In a large bowl, combine the sliced green onions, rinsed and drained black beans, diced tomatoes (including juice), nutritional yeast, ground cumin, smoked paprika, and chili powder. Gently fold in the cooked and fluffed couscous. Stir well to combine all the ingredients, ensuring the spices are evenly distributed.
Fill the peppers: Generously fill each pepper half with the couscous mixture. Use a spoon to lightly pack the filling down to compact and fill the crevices. If you have any extra filling, don’t worry; it makes a great salad or can be used in a burrito.
Prepare to bake: Place the filled pepper halves face up in a 9 by 13 inch baking dish. Pour about 1/3 cup of water into the bottom of the pan to help keep the peppers moist as they bake. Then, cover the dish with tin foil.
Bake the peppers: Bake the covered peppers for 40 minutes. This will allow them to cook through and absorb all the flavors.
Finish baking: After 40 minutes, remove the foil and bake for another 10 minutes. If you’re using any shredded cheese, sprinkle it on top during these last 10 minutes of bake time for a delicious melted topping.
Garnish and serve: Once baked, feel free to garnish your Couscous Stuffed Peppers with any desired toppings like avocado, guacamole, fresh cilantro, or salsa. Serve warm and enjoy!
Things Worth Knowing
- Tip 1: Make sure to choose extra-large bell peppers for a generous stuffing experience. If you can only find medium ones, consider using 5 or 6 to accommodate the filling.
- Tip 2: For added flavor, feel free to mix in additional vegetables or grains like sweet corn, salsa, or quinoa.
- Tip 3: This dish can easily be adapted for a gluten-free option by swapping couscous with cooked quinoa or brown rice.
- Tip 4: If you’re planning to make these ahead of time, prepare the filling and stuff the peppers a day in advance. Store them in the fridge until you’re ready to bake.
- Tip 5: Customize your toppings based on your preference for a unique flavor experience!
Pro Tips and Tweaks
If you want to elevate your Couscous Stuffed Peppers, here are some pro tips to consider. These suggestions will help you fine-tune the recipe and make it your own!
- Storage: To store leftovers, place them in an airtight container in the refrigerator. They should last for up to four days.
- Freezing: You can freeze the stuffed peppers before baking. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready to cook, thaw in the fridge overnight and bake as directed.
- Pairing: These peppers pair wonderfully with a fresh salad or a side of quinoa. You can also serve them alongside a light soup for a complete meal.
- Serving Temperature: Serve the peppers warm or at room temperature. They’re delicious either way!
- Spice Level: Adjust the spice level by adding more chili powder or including diced jalapeños in the filling for a kick.
- Garnishing: Don’t forget to garnish with fresh herbs, a dollop of guacamole, or a splash of hot sauce just before serving for an extra flavor boost!
Serving This Couscous Stuffed Peppers
When it comes to serving Couscous Stuffed Peppers, there are so many delightful options to consider. Here are some great ideas to make your meal even more enjoyable:
- Perfect for Lunch: These peppers make a fantastic lunch option. They can be easily packed for work or school and are just as good cold.
- Ideal for Dinner: Serve your stuffed peppers as a main course for dinner, complemented with a side of fresh greens or a light dressing.
- Festive Occasions: With their vibrant colors and hearty filling, Couscous Stuffed Peppers are perfect for festive gatherings, making them a crowd-pleaser at potlucks and family events.
- Seasonal Pairings: Pair these peppers with seasonal salads or roasted vegetables to create a complete meal experience that highlights the flavors of the season.
- Storage Tips: Store any leftovers in an airtight container in the fridge, and they’ll stay fresh for up to four days. You can also freeze them for longer storage.
- Meal Prepping: Consider making a double batch and freezing half for a quick meal later on. They reheat beautifully, retaining their flavor and texture.
FAQ
Conclusion
In conclusion, Couscous Stuffed Peppers are a delightful dish that combines flavors and textures in a vibrant package. They’re perfect for any occasion, from a casual family dinner to a festive gathering. I encourage you to give this recipe a try; it’s easy to make, delicious, and sure to become a favorite among your loved ones. Plus, you’ll love how customizable they are, making them a personal culinary adventure every time!
Couscous Stuffed Peppers
Ingredients
Equipment
Method
- Preheat the oven to 350°F (180°C).
- Cook couscous: Boil 1 cup water (or vegetable broth) in a small saucepan. Remove pan from heat, add couscous, stir, and cover. Let sit 5 minutes. Uncover and fluff with a fork.
- Meanwhile, cut peppers in half lengthwise. Remove stem and clean out inner ribs with a spoon. Set aside.
- Slice green onions.
- In a large bowl, add green onions, black beans (rinsed and drained), tomatoes (with juice), nutritional yeast, cumin, smoked paprika, and chili powder. Add cooked/fluffed couscous. Stir well to combine.
- Generously fill each pepper half with the couscous filling. Lightly pack down with a spoon to compact and fill the crevices. (You may have a little filling leftover. It's great as a salad, or in a burrito.)
- Place pepper halves face up in a 9×13" baking dish. Add about 1/3 cup water to the bottom of the pan. Then cover with tin foil. Bake for 40 minutes.
- Remove foil and bake 10 more minutes. (If using shredded cheese, sprinkle it on top for the last 10 minutes of bake time.) Garnish with any toppings before serving.
Notes
- Bell peppers: Try to find extra-large peppers with plenty of space for stuffing. If you can only find medium ones, you may want to get 5 or 6 peppers instead.
- Variations: Add sweet corn, salsa, or zucchini to the filling.
- Gluten-free option: Replace couscous with cooked quinoa or brown rice.
- Nutrition: Estimated nutritional content is for one bell pepper half.
