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- 4 large bell peppers (any color) - 1 cup couscous - 1 1/4 cups vegetable broth I love using bell peppers for this dish. They add color and sweetness. You can pick any color you like, from red to green. Couscous is the star here. It cooks fast and soaks up the flavors. Using vegetable broth instead of water gives it a rich taste. - 1 tablespoon olive oil - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1/2 cup fresh parsley, chopped - 1/4 cup fresh basil, chopped Olive oil adds a nice richness. The onion and garlic bring great aroma and flavor. Cherry tomatoes add sweetness and juiciness. Fresh parsley and basil brighten up the dish with their herbal notes. - Feta cheese, crumbled - Zest of 1 lemon - Juice of 1 lemon - Salt and pepper to taste Feta cheese can give a creamy touch. Lemon zest and juice add a fresh zing, making the dish pop. Don’t forget to season with salt and pepper as you like. These optional ingredients can really elevate your stuffed peppers. {{ingredient_image_1}} 1. First, preheat your oven to 375°F (190°C). This step is key for even cooking. 2. Next, take four large bell peppers. Cut the tops off and remove the seeds and membranes. This makes room for the tasty filling. Place the peppers upright in a baking dish. 1. In a medium saucepan, bring 1 1/4 cups of vegetable broth and 1/2 teaspoon of salt to a boil. This adds flavor to the couscous. 2. Stir in 1 cup of couscous. Remove the pan from heat and cover it. Let it sit for five minutes. The couscous will soak up the broth. 1. While the couscous sits, heat 1 tablespoon of olive oil in a skillet over medium heat. 2. Add 1 small finely chopped onion and cook until it turns translucent, about 3 to 4 minutes. 3. Now, add 3 cloves of minced garlic and cook for another minute. The garlic will smell great! 4. Fluff the couscous with a fork. Then, add it to the skillet with the onions and garlic. Mix it all together. 1. Add 1 cup of halved cherry tomatoes, 1/2 cup of chopped parsley, 1/4 cup of chopped basil, lemon zest, and lemon juice to the couscous mix. Stir well! 2. Season with salt and pepper to taste. This adds extra flavor. 3. Spoon the couscous mixture into each bell pepper. Pack it down gently. If you like, sprinkle crumbled feta cheese on top. 1. Pour a little water into the bottom of the baking dish. This helps steam the peppers as they bake. 2. Cover the dish with aluminum foil. Bake the peppers for 25 to 30 minutes. 3. After that, remove the foil and bake for another 10 minutes. They should be tender and the tops slightly golden. Enjoy your delicious stuffed peppers! - Choosing ripe peppers: Select large, firm bell peppers. Look for bright colors and smooth skin. They should feel heavy for their size. This ensures a sweet and tasty bite. - Ensuring even cooking: Place peppers upright in the baking dish. This helps them cook evenly. Adding a bit of water to the dish creates steam. It keeps them moist and tender during baking. - Recommended spices and seasonings: Add a pinch of cumin or paprika for extra flavor. A dash of crushed red pepper can give it a kick. Don’t be shy with herbs like oregano or thyme for depth. - Using homemade broth vs. store-bought: Homemade vegetable broth tastes fresher and richer. It gives the couscous a nice depth. Store-bought is quick and convenient. Choose low-sodium options to control the salt level. - Plating ideas: Serve each stuffed pepper on a colorful plate. Drizzle olive oil on top for shine. A sprinkle of fresh herbs adds a nice touch. Place a lemon wedge on the side for a zesty finish. - Best pairings and sides: Pair your peppers with a light salad. A crisp cucumber or mixed greens work well. You can also serve with crusty bread to soak up any juices. Enjoy with a chilled glass of white wine for a perfect meal. Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only enhances the visual appeal of the dish but also adds a variety of flavors. Let Couscous Cool: Allow the couscous to cool slightly before mixing in the herbs and vegetables. This helps to prevent the herbs from wilting and maintains their fresh flavor. Experiment with Herbs: Feel free to substitute or add other fresh herbs like cilantro or dill for a different flavor profile that complements the lemon. Perfectly Baked Peppers: To ensure even cooking, place the peppers in a baking dish that fits them snugly. This helps them maintain their shape and cook through uniformly. {{image_2}} You can swap couscous for other grains. Quinoa is a great choice. It adds protein and a nutty taste. Rice works well too, whether brown or white. Bulgur adds a chewy texture. If you need gluten-free options, quinoa or rice are perfect. They fit right into this tasty dish. Feel free to change the filling! You can add meat or meat substitutes. Ground turkey or beef adds heartiness. If you prefer plant-based, try crumbled tofu or lentils. Adding other vegetables makes it even better. Spinach, zucchini, or mushrooms can boost flavor and nutrition. Get creative with what you have! Customizing herbs is easy and fun! You can switch up parsley and basil for fresh thyme or cilantro. Each herb brings a unique taste. If you like spice, add red pepper flakes or cayenne. This will give your dish a kick. Experiment with flavors to make it your own! After you enjoy your Lemon Herb Couscous Stuffed Peppers, store any leftovers. Place them in an airtight container. This keeps them fresh and tasty. You can store them in the fridge for up to 3 days. If you want to save them for later, freezing is a great option. Wrap each stuffed pepper in plastic wrap. Then, place them in a freezer-safe bag or container. They can stay in the freezer for about 2 to 3 months. When you're ready to eat them, thaw the peppers in the fridge overnight. This makes reheating easy and quick. To enjoy your stuffed peppers again, you have some choices. Reheating them in the oven helps keep their texture nice. Preheat the oven to 350°F (175°C) and bake for about 15 to 20 minutes. If you're in a hurry, use the microwave. Place a stuffed pepper on a microwave-safe plate. Heat for 2 to 3 minutes, checking every minute to avoid overcooking. Whichever method you choose, your stuffed peppers will taste great! Yes, you can make these peppers ahead of time. To do this, prepare the filling and stuff the peppers. Store them in the fridge for up to two days. When ready to bake, just pop them in the oven. If you want to save time, you can also cook the couscous and sauté the veggies the day before. This way, your meal comes together quickly. Use a tight lid on your container to keep everything fresh. You can mix in many vegetables. Some great options are: - Zucchini - Spinach - Mushrooms - Corn - Black beans Feel free to get creative! Just chop them small so they cook evenly. You can also use leftover veggies from your fridge. This recipe is flexible, so use what you have. You’ll know the peppers are done when they are soft. The skin should look slightly wrinkled and the tops golden. If you poke a fork into the pepper, it should go in easily. The filling also needs to be hot. Check the center to make sure it’s steaming. If you want a little more color, bake them uncovered for the last few minutes. In this article, we explored how to make delicious stuffed peppers. You learned about the key ingredients, step-by-step instructions, and helpful tips. We also discussed fun variations and storage methods. Making stuffed peppers is easy and customizable. You can use any filling you like. With these instructions, you can prepare a tasty meal that everyone will enjoy. Now, get started and create your own stuffed pepper masterpiece!

Lemon Herb Couscous Stuffed Peppers

A delicious and healthy dish featuring bell peppers stuffed with lemon herb couscous.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 cup couscous
  • 1.25 cups vegetable broth
  • 0.5 teaspoon salt
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 0.5 cup fresh parsley, chopped
  • 0.25 cup fresh basil, chopped
  • 1 zest lemon
  • 1 juice lemon
  • to taste salt and pepper
  • optional feta cheese, crumbled

Instructions
 

  • Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
  • In a medium saucepan, bring the vegetable broth and 1/2 teaspoon salt to a boil. Stir in the couscous, remove from heat, cover, and let sit for 5 minutes.
  • Meanwhile, heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
  • Fluff the couscous with a fork and add it to the skillet with the sautéed onions and garlic. Stir in the halved cherry tomatoes, chopped parsley, chopped basil, lemon zest, and lemon juice. Mix well and season with salt and pepper to taste.
  • Spoon the couscous mixture into each bell pepper, packing it down gently. If desired, sprinkle crumbled feta cheese on top of the stuffed couscous.
  • Pour a little water into the bottom of the baking dish to help steam the peppers as they bake. Cover the dish with aluminum foil and bake for 25-30 minutes.
  • Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the tops are slightly golden.

Notes

Serve each stuffed pepper on a plate with a drizzle of olive oil and a sprinkle of additional herbs for color. Add a lemon wedge on the side for an extra burst of flavor.
Keyword couscous, healthy, stuffed peppers, vegetarian