-
20
minPrep Time -
35
minCook Time -
55
minReady in -
perYield -
320
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
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.
Ingredients
- 4 large bell peppers, halved and seeded
- 1 cup couscous
- 1 1/4 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted kalamata olives, sliced
- 1/4 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tbsp olive oil
- 1 tsp lemon zest
- Salt and pepper to taste
Steps:
- 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.
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