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Couscous Stuffed Peppers


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5 from 3 reviews

  • Author: Michelle Minnaar
  • Total Time: 50 minutes
  • Yield: 4 portions 1x
  • Diet: Vegetarian

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

  1. 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.
  2. Couscous Preparation: In a heatproof bowl, pour hot vegetable stock over the couscous. Cover and let sit for 5 minutes — fluff with a fork.
  3. 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.
  4. 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.
  5. 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.
  6. Stuffing the Peppers: Generously stuff each bell pepper with the couscous mixture. Place them in a baking dish, ensuring they are standing upright.
  7. Baking: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes or until the peppers are tender.
  8. 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