Pearled Couscous Stuffed Peppers
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
609 kcal
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Course
Side Dish, Main Course
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Cuisine
Vegan
Pearled Couscous Stuffed Peppers
Description
This recipe starts by roasting bell pepper halves tossed with olive oil, salt, and pepper until softened. Simultaneously, pearled couscous is toasted briefly in oil, then simmered in water with salt until tender. Meanwhile, shallots and garlic are sautéed until fragrant before adding chopped baby spinach and seasoning. Cannellini beans and Parmesan cheese are mixed in to form a flavorful filling with creamy and savory elements.
The roasted peppers are stuffed generously with the couscous mixture and topped with extra grated Parmesan for a cheesy finish. A dressing of extra-virgin olive oil, fresh lemon juice, lemon zest, and chopped chives is whisked together and used to dress or drizzle over the stuffed peppers just before serving, adding brightness and freshness.
This dish can be served warm or at room temperature as a satisfying vegetarian main or side. The combination of roasted sweet peppers, tender couscous, leafy greens, and creamy beans creates a balanced texture and a complex, fresh flavor profile.
Ingredients
Peppers
- 4 bell pepper sliced in half lengthwise, stems and seeds removed
- 1 cup pearled couscous Israeli
- 1-1/4 cups water
- 2 shallot minced (about 1/2 cup
- 2 cloves garlic , minced
- 5 ounces baby spinach , roughly chopped
- 15 ounce cannellini beans rinsed and drained, can
- 1/3 cup Parmigiano Reggiano cheese plus 2-3 tablespoons for topping, grated
- 1/4 cup olive oil plus 2 teaspoons, divided
- salt kosher salt and freshly-ground
- black pepper kosher salt and freshly-ground
To serve
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice fresh
- 1/2 teaspoon lemon zest finely-grated
- 2 tablespoons chives chopped
- salt to taste, kosher salt, freshly ground black pepper
- black pepper to taste, kosher salt, freshly ground black pepper
Instructions
Make the peppers
- Preheat oven to 400 degrees F. Toss peppers with 2 tablespoons olive oil, a few pinches of salt, and black pepper. Roast, cut sides up, for 15-20 minutes, until softened.
- While peppers are roasting, prepare the couscous. Heat 2 teaspoons of olive oil in a pot until shimmering. Add couscous, and cook, stirring, for about 2-3 minutes, until pearls begin to toast. Add 1/2 teaspoon salt, water, and bring to a boil. Cover, reduce heat, and simmer for 8-10 minutes, until water is absorbed and couscous is tender. (Alternately, follow the cooking directions as provided for the brand of couscous you buy.)
- While couscous is simmering, heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add shallots, and cook until softened, about 3-5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add baby spinach and 1/2 teaspoon each of kosher salt and pepper. Stir until spinach is wilted and tender, about 2-3 minutes. Remove from heat.
- Stir cooked couscous into spinach mixture, followed by 1/2 cup Parmigiano Reggiano. Gently fold in cannellini beans. Season to taste with salt and pepper.
- Drain any accumulated juices from the roasted peppers and fill each half with couscous mixture, mounding slightly, and pressing gently to pack. Sprinkle peppers with remaining Parmigiano Reggiano, and return to the oven to bake until cheese is melted, about 5-7 minutes.
Serve
- Whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1/2 teaspoon lemon zest, and 2 tablespoons chopped chives. Season vinaigrette to taste with a few pinches of salt and pepper.
- Drizzle vinaigrette over peppers and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 609 kcal
% Daily Value*
| Calories | 609kcal | 30% |
| Carbohydrates | 61g | 20% |
| Protein | 20g | 40% |
| Fat | 32g | 49% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 12mg | 4% |
| Sodium | 569mg | 24% |
| Potassium | 579mg | 12% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
| Vitamin A | 7260IU | 145% |
| Vitamin C | 167.5mg | 186% |
| Calcium | 347mg | 35% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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