Stuffed Peppers with Couscous (Recipe)
May 22, 2024
Stuffed Peppers with Couscous (Recipe)
Ingredients
4 bell peppers seeded and halved lengthwise
3/4 cup vegetable broth
3/4 cup uncooked couscous
1/4 teaspoon kosher salt
1/4 teaspoon ground turmeric
1 tablespoon extra virgin olive oil 1/2 medium yellow onion chopped
2 large cloves garlic minced
1 small zucchini diced
2 teaspoons dried oregano
1 14- oz can black-eyed peas
2 cups chopped plum tomatoes about 3-4 tomatoes
1/4 cup fresh basil chopped and loosely packed
1 cup crumbled feta
✅ salt and pepper to taste
✅ fresh lemon juice and olive oil for drizzling
Instructions
Preheat the oven to 400 F. Grease a 9 x 13 inch baking pan with olive oil.
Cut the bell peppers in half lengthwise (from top to bottom). Remove the stems and seeds and place them cut-side up in the baking dish.
Bring the broth to a boil in a medium sauce pan. Remove the pan from the heat and stir in the couscous, salt, and turmeric. Cover with a lid and set aside for 10 minutes or until the water is fully absorbed. Remove the lid to cool.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until tender, about 3-4 minutes. Add the zucchini, garlic, and oregano and cook an additional 3-4 minutes., until softened and fragrant.
Stir in the black-eyed peas and tomatoes and cook another 2-3 minutes.
Fold in the couscous, feta and basil. Taste and add salt and pepper to taste.
Fill the pepper halves with the couscous mixture and cover the baking dish tightly with foil. Bake in the preheated oven for 30-40 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the filling is golden.
8️⃣ Sprinkle with extra feta and fresh basil before serving if desired.
Enjoy!!!
Servings : 4
Ready in : 50 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
Calories: 454kcal
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