Stuffed Bell Peppers With Couscous Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Cut the tops off the bell peppers and remove the seeds and membranes.
• STEP 3.In a large bowl, combine cooked couscous, diced tomatoes, chopped onion, minced garlic, chopped parsley, and your choice of spices.
• STEP 4.Stuff the bell peppers with the couscous mixture and place them in a baking dish.
• STEP 5.Cover the dish with foil and bake for 25-30 minutes, or until the peppers are tender.
• STEP 6.Remove the foil and sprinkle grated cheese on top of the peppers.
• STEP 7.Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
• STEP 8.Serve the stuffed bell peppers hot, garnished with fresh parsley.
• STEP 9.Enjoy!

Cooking Tips

• You can use any color of bell peppers for this recipe, or a mix of colors for a vibrant presentation.
• Feel free to add your favorite vegetables or protein to the couscous mixture for added flavor and texture.
• If you prefer a spicier dish, add some chili flakes or hot sauce to the couscous mixture.
• Leftover stuffed bell peppers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the peppers in a baking dish, cover with foil, and bake at 350°F (175°C) for 15-20 minutes, or until heated through.

Storage and Serving

• Stuffed bell peppers with couscous can be served as a main course or a side dish.
• Garnish with fresh parsley or cilantro for added freshness.
• Pair with a side salad or roasted vegetables for a complete meal.
• This dish is also great for meal prep. Simply prepare the stuffed peppers ahead of time and refrigerate until ready to bake.