Description
Elevate your dinner with vibrant Couscous Stuffed Peppers, a colorful and flavorful dish that's easy to make and sure to impress!
Ingredients
Units
Scale
- 4 large bell peppers (choose a mix of colors for presentation)
- 1 cup couscous
- 1 1/2 cups vegetable stock (hot)
- 2 tbsp olive oil
- 1 red onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup raisins or sultanas
- 1/2 cup toasted pine nuts
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika (or regular paprika)
- zest and juice of 1 lemon
- 1/4 cup fresh mint, finely chopped
- 1/4 cup fresh parsley, finely chopped
- salt and pepper, to taste
- feta cheese or goat cheese crumbles (optional)
- 2 tbsp balsamic vinegar (for drizzling)
Instructions
- Preparation of Peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the peppers’ outside with olive oil and sprinkle the inside with a pinch of salt and pepper. Set aside.
- Couscous Preparation: In a heatproof bowl, pour hot vegetable stock over the couscous. Cover and let sit for 5 minutes — fluff with a fork.
- Filling: In a large skillet, heat olive oil over medium heat. Add the diced red onion and sauté until translucent, about 3-4 minutes. Add the minced garlic, ground cumin, ground coriander, and smoked paprika. Cook for another 2 minutes until aromatic.
- Add the raisins, toasted pine nuts, and drained chickpeas to the skillet. Stir well and cook for 2-3 minutes until the chickpeas are heated.
- Mix the onion, spice, and chickpea mixture into the fluffed couscous. Add the fresh mint, parsley, lemon zest, and lemon juice. Stir until well combined — season with salt and pepper to taste. If using, fold in the feta or goat cheese crumbles.
- Stuffing the Peppers: Generously stuff each bell pepper with the couscous mixture. Place them in a baking dish, ensuring they are standing upright.
- Baking: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes or until the peppers are tender.
- Serving: Once baked, remove from the oven and let cool for a few minutes. Before serving, drizzle each stuffed pepper with a bit of balsamic vinegar for added depth of flavor.
Notes
- Pepper Preparation: When cutting the tops off the peppers, try to keep them intact and use them as a 'lid' while baking for an attractive presentation.
- Filling Consistency: Ensure the couscous mixture isn’t too dry; a moist filling will yield better results after baking.
- Taste as You Go: Always taste the filling before stuffing the peppers. Adjust seasoning if needed.
- Baking Time: If you prefer your peppers to be softer, you can increase the baking time by 5-10 minutes. For crisper peppers, stick to the recommended time.
- Serving Suggestion: Serve these stuffed peppers with a side salad or a yogurt-based sauce for a more complete meal.
- Make Ahead: You can prepare the filling a day ahead and refrigerate it, enhancing the flavors. Stuff and bake the peppers when you’re ready to serve.
- Leftovers: Leftover stuffed peppers reheat well and can be stored in the refrigerator for 2-3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Turkish
Nutrition
- Serving Size:
- Calories: 519
- Sugar: 16.9 g
- Sodium: 497.5 mg
- Fat: 20.3 g
- Saturated Fat: 2.9 g
- Trans Fat: 0 g
- Carbohydrates: 74.5 g
- Fiber: 11.2 g
- Protein: 14.2 g
- Cholesterol: 0 mg