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
- 1
Preheat the oven to 375°F (190°C).
- 2
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.
- 3
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.
- 4
Stuff the halved bell peppers with the couscous mixture, packing them tightly.
- 5
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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