These colorful stuffed bell peppers are filled with spiced couscous, vegetables, and a touch of cheese. They are not only beautiful but also hearty and satisfying!
Ready in 60 minutes · serves 4 · 340 calories per serving · mediterranean cuisine.
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
4bell peppers
1 cupcouscous
1 cupvegetable broth
1 mediumonion
1 mediumzucchini
0.5 cupmozzarella cheese
1 teaspooncumin
0.5 teaspoonsalt
0.5 teaspoonpepper
Instructions
01
Preheat oven to 375°F (190°C).
02
Cook couscous in vegetable broth according to package instructions and set aside.
03
Sauté chopped onion and zucchini in a pan until softened.
04
Mix sautéed vegetables with couscous, salt, pepper, and cumin.
05
Cut the tops off the bell peppers and remove seeds, then fill with the couscous mixture.
06
Place in a baking dish, sprinkle mozzarella on top, and bake for 30-40 minutes.
