Vegetarian Couscous Stuffed Peppers
Couscous Stuffed Peppers are a light and colorful main dish, perfect for the summer: the vegetarian variant of the classic meat-stuffed peppers ideal to bring to the table for a summer dinner in the company of friends or relatives or to eat when returning from the beach.
In our recipe the yellow and red peppers, cleaned and deprived of the top, are stuffed with couscous, previously soaked in hot broth, and mixed with diced mozzarella cheese, cherry tomatoes, olives, capers and basil; once enriched with the filling, the peppers will be seasoned with a drizzle of extra virgin olive oil and cooked in the oven for about 40 minutes, ready to be served warm or cold.
What Are Couscous Stuffed Peppers?
Stuffed bell peppers, a beloved dish across various cultures, trace their origins back to Mediterranean and Middle Eastern cuisine. This colorful meal reflects the rich culinary tradition of using fresh vegetables and grains, like couscous, as hearty, nutritious fillings. Historically, stuffing vegetables allowed cooks to stretch ingredients while enhancing flavor. In Italy, bell peppers are commonly stuffed with rice or cheese, while in other regions, couscous or meat often fills the peppers. Fun fact: the versatility of this dish has made it a staple in homes worldwide, with variations popping up from Greece to North Africa and even Latin America!
Tips for The Best Couscous Stuffed Peppers
- Select bell peppers that are firm to the touch and have a vibrant color to ensure they hold their shape during baking.
- Be sure to fluff the couscous with a fork after adding the broth to avoid clumping.
- Opt for fresh mozzarella to achieve a creamy texture that perfectly complements the other ingredients.
- Don’t forget to taste the couscous mixture before filling the peppers—adjust the salt, pepper, and capers for a balanced flavor.
- For softer, more tender peppers, cover them with aluminum foil for the first 20 minutes of baking, then uncover to let them brown.
What Color Peppers Are The Best Ones for This Recipe?
For this recipe, red, yellow, or orange bell peppers are ideal because they have a sweeter, milder flavor compared to green peppers. However, green peppers can also be used if you prefer a more robust, slightly bitter taste.
What Can I Substitute the Mozzarella With?
If you like, you can replace the mozzarella with provola, feta or your favorite soft cheese.
What Other Vegetables Can I Add to The Couscous?
Diced zucchini, sautéed onions, spinach, or roasted eggplant work well, adding a variety of colors and nutrients. You can also include grated carrots or peas for a touch of sweetness, or even artichokes for a Mediterranean twist!
Can I Make This Vegan?
Easily! Simply swap the mozzarella with a plant-based cheese or leave it out altogether. Ensure the couscous is cooked in vegetable broth, and you have a delicious, vegan-friendly stuffed bell pepper dish.
Do I Have to Pre-Cook The Peppers Before Stuffing Them?
No, you don't need to pre-cook the peppers before stuffing them in this recipe. Baking them with the filling for 40 minutes at 180°C (360°F) ensures they become tender while still holding their shape. However, if you prefer softer peppers, you can blanch them briefly in boiling water before stuffing.
Can I Make These Ahead?
Yes, these stuffed bell peppers can be made ahead of time! You can prepare and stuff the peppers, then store them in the fridge for up to 24 hours before baking. When you're ready to serve, just pop them in the oven and bake as directed. They also reheat well, making them perfect for meal prep.
Can I Freeze These?
Good news: yes! After baking, let them cool completely, then store them in an airtight container or wrap them tightly in foil. They can be frozen for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat in the oven until warmed through.
More Peppers Recipes For You!
Philly Cheesesteak Stuffed Peppers
How to Store Couscous Stuffed Peppers
To store leftovers, place the stuffed peppers in an airtight container and refrigerate for up to 3 days. To reheat, simply place them in the oven at 180°C (360°F) for about 15-20 minutes until heated through. Alternatively, you can microwave them for a few minutes, but the oven will help maintain the peppers' texture.
Ingredients
How to Make Couscous Stuffed Peppers
Place the peppers on a cutting board and cut them in half, lengthwise. Remove the inner part.
Place the peppers on a cutting board and cut them in half, lengthwise. Remove the inner part.
In a small bowl, add the couscous and the broth and mix to combine. Let it cook and absorb the broth before pouring it into the mixing bowl to prepare the salad.
In a small bowl, add the couscous and the broth and mix to combine. Let it cook and absorb the broth before pouring it into the mixing bowl to prepare the salad.
Mix in with the couscous the chopped black olives, the cherry tomatoes, the capers, the diced mozzarella cheese, the basil leaves and season with salt and pepper. Mix to incorporate all the ingredients together.
Mix in with the couscous the chopped black olives, the cherry tomatoes, the capers, the diced mozzarella cheese, the basil leaves and season with salt and pepper. Mix to incorporate all the ingredients together.
Fill the pepper halves with the prepared mixture.
Fill the pepper halves with the prepared mixture.
Transfer to a baking dish and drizzle with a generous quantity of olive oil. Bake at 360°C (180°C) for 40 minutes.
Transfer to a baking dish and drizzle with a generous quantity of olive oil. Bake at 360°C (180°C) for 40 minutes.
Enjoy!
Enjoy!
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