Couscous Stuffed Peppers
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr 5 mins
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Servings
8 pepper halves
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Calories
168 kcal
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Course
Main Course
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Cuisine
Vegan, Mexican-American Fusion
Couscous Stuffed Peppers
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Colorful peppers stuffed with fluffy couscous, beans, tomatoes, & Mexican-inspired flavors. Easy to prepare, then serve with your favorite toppings!
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Ingredients
- 1 cup couscous
- 4 bell peppers, extra-large
- 2-3 green onions
- 15 oz. can black beans
- 15 oz. can petite diced tomatoes (or regular or fire-roasted)
- 2 Tbsp. nutritional yeast
- 1 1/2 tsp. ground cumin
- 1 tsp. smoked paprika
- 1 tsp. chili powder
Toppings (optional):
- Avocado, guacamole, fresh cilantro, salsa, hot sauce, vegan cheese, vegan sour cream, etc.
Instructions
- Preheat oven to 350°F (180°C).
- Cook couscous: Boil 1 cup water (or vegetable broth) in a small saucepan. Remove pan from heat, add couscous, stir, and cover. Let sit 5 minutes. Uncover and fluff with a fork.
- Meanwhile, cut peppers in half lengthwise. Remove stem and clean out inner ribs with a spoon. Set aside.
- Slice green onions.
- In a large bowl, add green onions, black beans (rinsed and drained), tomatoes (with juice), nutritional yeast, cumin, smoked paprika, and chili powder. Add cooked/fluffed couscous. Stir well to combine.
- Generously fill each pepper half with the couscous filling. Lightly pack down with a spoon to compact and fill the crevices. (You may have a little filling leftover. It's great as a salad, or in a burrito.)
- Place pepper halves face up in a 9×13" baking dish. Add about 1/3 cup water to the bottom of the pan. Then cover with tin foil. Bake for 40 minutes.
- Remove foil and bake 10 more minutes. (If using shredded cheese, sprinkle it on top for the last 10 minutes of bake time.) Garnish with any toppings before serving.
Notes
- Bell peppers: Try to find extra-large peppers with plenty of space for stuffing. If you can only find medium ones, you may want to get 5 or 6 peppers instead.
- Variations: Add sweet corn, salsa, or zucchini to the filling.
- Gluten-free option: Replace couscous with cooked quinoa or brown rice.
- Nutrition: Estimated nutritional content is for one bell pepper half.
Nutrition Information
Show Details
Calories
168kcal
(8%)
Carbohydrates
33g
(11%)
Protein
8g
(16%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Potassium
488mg
(14%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
2159IU
(43%)
Vitamin C
83mg
(92%)
Calcium
51mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8pepper halves
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 33g | 11% |
| Protein | 8g | 16% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 488mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 2159IU | 43% |
| Vitamin C | 83mg | 92% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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