This delectable recipe for Mediterranean Vegan Stuffed Bell Peppers with Couscous captures the essence of the Mediterranean diet, focusing on plant-based ingredients, whole grains, and a bounty of flavors. These peppers are filled with a savory mixture of couscous, cherry tomatoes, olives, and aromatic herbs, presenting a symphony of flavors in every bite. Baked to perfection, the peppers become tender, while the couscous mixture remains wonderfully moist yet fluffy. Ideal for a nutritious dinner, this dish is not only pleasing to the palate but also to the eye, making it a perfect centerpiece for any vegan feast.
Dinner
Mediterranean Vegan Stuffed Bell Peppers & Couscous
This delectable recipe for Mediterranean Vegan Stuffed Bell Peppers with Couscous captures the essence of the Mediterranean diet, focusing on plant-based ingredients, whole grains, and a bounty of flavors.
About this recipe
Method
20 min prep · 35 min cook
Preheat the oven to 375°F (190°C).
In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it stand for 5 minutes, then fluff with a fork.
In a large bowl, combine the cooked couscous, cherry tomatoes, kalamata olives, red onion, garlic, parsley, olive oil, and lemon zest. Season with salt and pepper to taste.
Stuff the halved bell peppers with the couscous mixture, packing them tightly.
Place the stuffed peppers in a baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
Reviews & comments
No comments yet.