Stuffed Bell Peppers with Couscous and Vegetable Filling
Sweet bell peppers baked until tender, filled with fluffy couscous and a savory mixture of seasonal vegetables like courgette, mushrooms, and tomatoes.
Ingredients
- Bell Peppers250 g
- Onion50 g
- Garlic5 g
- Tomatoes150 g
- Bell Peppers250 g
- Olive Oil15 ml
- Oregano2 g
- Salt2 g
- Pepper0.5 g
- Couscous75 g
- Vegetable Broth150 ml
- Courgette75 g
- Mushrooms50 g
- Basil2 g
Instructions
- 1Step 1
Preheat oven to 190°C (375°F) (10 minutes).
- 2Step 2
Halve the bell peppers (500g) lengthwise and remove seeds and membranes.
- 3Step 3
Prepare the couscous (150g) according to package instructions using vegetable broth (300ml). Usually involves pouring hot broth over couscous, covering, and letting sit for 5 minutes.
- 4Step 4
Finely chop the onion (100g), mince the garlic (10g), dice the courgette (150g), and slice the mushrooms (100g). If using crushed tomatoes, measure 300g.
- 5Step 5
Heat the olive oil (30ml) in a pan over medium heat (2 minutes). Add the onion and cook until softened, about 5 minutes.
Share Recipe
Turn These Recipes Into
Your Perfect Meal Plan
Join thousands who've transformed their meal planning.Join thousands of users who've transformed their meal planning with AI-powered recommendations. Get personalized weekly meal plans featuring recipes like these, tailored to your dietary preferences and schedule.
🎁Start with a FREE week—no credit card required!✨You Might Also Love These
Discover more delicious recipes similar to this one, carefully selected just for you.