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Stuffed peppers have a rich history that spans numerous cultures and cuisines. From the Mediterranean to Latin America, these delightful creations offer a canvas for culinary expression. The concept of hollowing out a pepper and filling it with a mixture of grains, vegetables, and proteins has stood the test of time, providing a delicious and practical solution for utilizing leftover ingredients.

Roasted Veggie Couscous Stuffed Peppers

Discover the delicious and nutritious Roasted Veggie Couscous Stuffed Peppers! This vibrant dish is perfect for everyone, whether you're vegetarian, vegan, or a meat lover. Filled with colorful veggies, fluffy couscous, and topped with feta cheese, these stuffed peppers are not only visually appealing but also packed with vitamins and fiber. Easy to prepare, they make a fantastic choice for family dinners or meal prep. Explore the world of stuffed peppers and elevate your culinary skills with this simple recipe!
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Ingredients
  

4 large bell peppers (any color)

1 cup uncooked couscous

1 ½ cups vegetable broth

1 medium zucchini, diced

1 medium yellow squash, diced

1 cup cherry tomatoes, halved

1 small red onion, diced

3 cloves garlic, minced

1 tsp olive oil

1 tsp smoked paprika

½ tsp ground cumin

½ tsp dried oregano

Salt and pepper to taste

⅓ cup feta cheese, crumbled (optional)

Fresh parsley or basil for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Prepare the Couscous: In a medium saucepan, bring the vegetable broth to a boil. Add the couscous, remove from heat, cover, and let it sit for about 5 minutes. Fluff with a fork once done.

      Roast the Veggies: While the couscous is cooking, in a large bowl, toss together the diced zucchini, yellow squash, cherry tomatoes, red onion, minced garlic, olive oil, smoked paprika, ground cumin, oregano, salt, and pepper. Spread the vegetables on a baking sheet lined with parchment paper and roast in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized.

        Combine Veggies and Couscous: In a large mixing bowl, combine the cooked couscous with the roasted vegetables. Mix in crumbled feta cheese if desired. Adjust seasoning, adding more salt and pepper if needed.

          Prepare the Peppers: While the veggies roast, slice the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish upright.

            Stuff the Peppers: Generously fill each pepper with the couscous and veggie mixture, pressing lightly to pack them in.

              Bake the Stuffed Peppers: Cover the baking dish with aluminum foil and bake in the oven for about 30 minutes. Remove the foil for the last 10 minutes of baking to allow the tops to brown slightly.

                Garnish and Serve: Once cooked, remove the peppers from the oven and let them cool for a few minutes. Garnish with fresh parsley or basil before serving.

                  Prep Time, Total Time, Servings: 20 mins | 1 hr | 4 servings