Vegan Couscous Stuffed Bell Peppers
This recipe creates vibrant vegan stuffed bell peppers, featuring bell pepper halves filled with a savory and aromatic couscous mixture. The couscous is seasoned with fresh lemon juice, olive oil, green onions, diced bell peppers, and fresh parsley, then baked until the peppers are tender and the filling is heated through. It's a light yet satisfying plant-based meal.
Equipment
- 1 Large Saucepan For cooking couscous.
- 1 Baking Dish Large enough to hold 6 bell pepper halves.
- 1 Cutting Board
- 1 Chef's knife For dicing and chopping.
- 1 Large Mixing Bowl For combining the couscous filling.
Ingredients
Main
- 1/2 cup couscous uncooked
- 1 cup water
- 6 whole bell peppers any color
- 2 red or yellow bell peppers diced
- 4 to 6 green onions scallions, sliced
- 2 tbsp. fresh lemon juice
- 2 tbsp. olive oil
- 1/4 cup fresh parsley chopped
- salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Halve the 6 whole bell peppers lengthwise, remove the seeds and membranes, and set them aside.
- In a saucepan, bring 1 cup of water to a boil. Stir in the 1/2 cup of uncooked couscous, remove from heat, cover, and let stand for 5 minutes until the water is absorbed and couscous is fluffy.
- Fluff the cooked couscous with a fork and transfer it to a large mixing bowl.
- Add the 2 diced red or yellow bell peppers, sliced green onions, fresh lemon juice, olive oil, and chopped fresh parsley to the couscous.
- Season generously with salt and pepper to taste, then mix all ingredients thoroughly to combine the filling.
- Arrange the halved bell peppers in a baking dish. Spoon the couscous mixture evenly into each bell pepper half, mounding slightly if needed.
- Add a small amount of water (about 1/4 cup) to the bottom of the baking dish to create steam, which helps tenderize the peppers.
- Bake for 30-35 minutes, or until the bell peppers are tender and the couscous filling is heated through and slightly golden on top.
- Serve warm as a main dish or a hearty side.
Notes
For optimal tenderness and enhanced flavor, consider roasting the bell pepper halves for 15-20 minutes at 400°F (200°C) before stuffing and baking. This pre-roasting step deepens their sweetness and ensures a softer texture. When preparing the couscous, ensure you only use the specified amount of water; over-hydrating can lead to a mushy texture. Toasting the dry couscous lightly in a dry pan for a minute before adding hot water can also add a nutty dimension. Don't be shy with seasoning; adjust salt, pepper, and lemon juice to taste in the filling before stuffing. A dash of smoked paprika or finely chopped sun-dried tomatoes could elevate the filling's complexity.