HEALTHY VEGETABLE AND COUSCOUS STUFFED PEPPERS
This dish looks particularly vibrant when you use a combination of sweet yellow, red and orange bell peppers. Pick the largest ones you can find, with the flattest, most stable bottoms so they remain standing once they're stuffed and baked in the tomato sauce. These peppers are delicious hot out of the oven or served Mediterranean-style at room temperature.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Cut off the very tops of the peppers. Remove and discard the ribs and seeds and set the peppers aside.
- Drain the tomatoes in a colander set over a medium bowl. Reserve the juice and set the tomatoes aside over a plate to catch any residual juices. Stir the couscous, oregano, 1 teaspoon salt and 1/2 teaspoon black pepper into the tomato juice and set aside while preparing the filling.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the onion, zucchini, half the garlic and 1/2 teaspoon salt and cook, stirring frequently, until the vegetables are softened and just beginning to brown, about 3 minutes. Increase the heat to high, stir in the couscous mixture and simmer rapidly, stirring frequently, until the couscous is just al dente and the liquid is beginning to thicken, about 5 minutes. Stir in the spinach and cook, adjusting the heat if necessary, until the leaves are bright green and just beginning to wilt, about 30 seconds. Set the filling aside to cool slightly.
- To make the sauce, combine the remaining garlic and olive oil in a Dutch oven, add the chile flakes if using and stir to combine. Place the pot over medium-high heat and cook, stirring occasionally at first then more frequently as the oil starts to sizzle to prevent the garlic from burning, until the garlic starts to stick to the edge of the spoon and is just beginning to turn a very pale straw color, 2 to 3 minutes. Stir in the reserved drained tomatoes plus any accumulated juices, 1 cup water, 1/2 teaspoon salt and 1/2 teaspoon black pepper and cook, stirring frequently, until the mixture just begins to come together and thicken, about 3 minutes. Remove from the heat.
- Fold the feta and basil into the couscous filling. Fill a pepper with about 3/4 cup of the filling, scooping it in loosely and shaking the pepper to level the filling rather than packing it down. Nestle the filled pepper in the sauce in the pot, then repeat with the remaining peppers, propping them up against each other and the sides of the pot for stability during baking.
- Cover the pot and bake until the peppers are tender but not mushy and the sauce is bubbling, 45 to 60 minutes. Check after 45 minutes to see if the peppers are tender but not soft or they will be overcooked and mushy. Let rest for at least 15 minutes before serving. Serve hot, warm or at room temperature with a generous scoop of the tomato sauce.
VEGAN COUSCOUS STUFFED BELL PEPPERS
This is a simple couscous salad recipe with green onions and fresh parsley is stuffed into fresh whole bell peppers.
Provided by Jolinda Hackett
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- First, place the 1 cup of water in a medium-sized saucepan and bring the water to a rolling boil. Once the water is boiling, add in the couscous, give it a quick stir, then cover the pan. Turn off the heat and allow the couscous to sit, covered, for about 10 minutes, or until the couscous becomes fluffy when stirred with a fork.
- Allow couscous to cool completely.
- Preheat oven to 350 F.
- While your couscous is sitting or cooling, slice the stems and tops off of the whole bell peppers and carefully remove the cores and seeds from the inside of each bell pepper.
- Next, in a large bowl, combine the diced bell peppers with the cooled couscous and the sliced green onions.
- In a separate small bowl, whisk together the lemon juice (fresh is always best!), olive oil and chopped fresh parsley until well combined. Pour this dressing over the couscous mixture and gently toss to combine.
- Spoon couscous into each whole green bell pepper, and sprinkle a dash of salt and pepper on top.
- Roast the stuffed bell peppers in a preheated oven for about 35 minutes or until your bell peppers are just barely tender.
- Enjoy.
Nutrition Facts : Calories 97 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 58 mg, Sugar 2 g, Fat 5 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
VEGAN STUFFED BELL PEPPERS
Make and share this Vegan Stuffed Bell Peppers recipe from Food.com.
Provided by Megannnnnnnn
Categories Soy/Tofu
Time 35m
Yield 2 stuffed peppers
Number Of Ingredients 9
Steps:
- cut off tops of peppers and with your finger pull out any seeds and flatten inside "stuff", and set aside.
- in a food processor, grind tofu, garlic, carrots, spinach, onions and almonds. season this mixture to your likings.
- using a spoon and your finger, stuff as much filling into the peppers as you can and place on a cookie sheet. bake at 375 for about 20 minutes or until peppers have softened.
- serve over pasta, couscous, rice, salad ect -- makes for good grilling too!
Nutrition Facts : Calories 231.7, Fat 13.7, SaturatedFat 1.4, Sodium 686.8, Carbohydrate 19, Fiber 6.3, Sugar 7.2, Protein 13.8
COUSCOUS STUFFED BELL PEPPERS
Make and share this Couscous Stuffed Bell Peppers recipe from Food.com.
Provided by Mrs B
Categories Peppers
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350F/180C/gas mark 4.
- Place couscous in a shallow dish and cover with 300ml of boiling water; cover the dish with clingfilm and set aside for 5 minutes.
- Cut 'lids' off the tops off the peppers and scrape the seeds out from inside; place the peppers and their lids in a large saucepan and cover with boiling water; cook the peppers for 5 minutes, drain and set aside to cool.
- Heat the oil in a large frying pan, add the cumin seeds, coriander and cayenne pepper and fry for a few seconds before adding the onion and garlic; fry gently for 3-5 minutes until the onion is transparent.
- Add the tomatoes, chickpeas and green beans, stir to mix and fry for a further 2-3 minutes; stir in the couscous and remove from the heat.
- Stand the peppers up in a shallow dish, fill the pepper cavities with couscous mix, put on their lids; bake for about 35-40 minutes.
Nutrition Facts : Calories 407.6, Fat 9.2, SaturatedFat 1.3, Sodium 316.9, Carbohydrate 71, Fiber 12.2, Sugar 8.7, Protein 13.5
COUSCOUS AND FETA STUFFED BELL PEPPERS
I originally got this recipie out of a shape magazine but I found the serving sizes far too large so I cut the peppers in half lengthwise and stuffed the halves instead of stuffing the whole pepper. I often sprinkle another cup of feta over the peppers just before they go in to bake.
Provided by Umberle
Categories Peppers
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat oven to 350°F Coat a 9x13 baking dish with cooking spray.
- Bring a large pot of water to a boil. Cut the stems out of the bell peppers and cut them in half lengthwise. Scoop out all the seeds and membranes. Boil the prepared peppers for 5 minutes. Using a slotted spoon remove them from water and let them drain cut side down.
- Bring the broth to boil in a saucepan and add the couscous. Cover the pan and remove it from the heat.
- Heat the oil in a large nonstick skillet. Cook the onion, zucchini, yellow squash, fennel seeds, oregano, and salt for about 5 minutes or until the vegetables start to soften.
- Remove skillet from heat and add the tomatoes and chickpeas. Fluff the couscous with a fork and add it to the skillet, mixing it with the vegetables. Stir in the crumbled feta.
- Arrange the peppers in the baking dish cut sides up (like little boats)and fill them with the couscous/vegetable mixture. (The filling will be heaping unless your peppers are very large.).
- Bake 15 minutes. Serve immediately.
Nutrition Facts : Calories 276, Fat 7.2, SaturatedFat 3.4, Cholesterol 17.8, Sodium 837, Carbohydrate 43.8, Fiber 8.2, Sugar 7, Protein 11.3
COUSCOUS STUFFED BELL PEPPERS FOR THE BARBECUE (VEGETARIAN)
I made these to take to a barbecue last week, to satisfy the herbivores among us. They turned out really well - Enjoy!
Provided by RalMiska
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Cut the peppers in half, and remove the seeds, and white membrane. Be careful not to remove the stalk from the top half of the peppers.
- Put the cous cous in a large bowl, and sprinkle the coriander, rosemary, turmeric, paprika, cinammon, and stock powder over it.
- Pour in enough boiling water to cover the cous cous, give it a quick stir with a fork, and cover the bowl with a plate.
- Fry the onion and celery in butter, with the garlic, until the onion is translucent.
- Remove the cover from the bowl of cous cous, and stir it with a fork, being careful not to mash it.
- Add the onion, celery, mushrooms, jalapeno, parsley, and cheese, and stir it through the cous cous.
- Add salt and pepper, to taste.
- Stuff the pepper halves with the cous cous mixture, then wrap them in aluminium foil.
- Cook them on a hot barbecue for 15 - 20 minutes, turning 3 or 4 times, until the pepper starts to become soft.
- They are now ready to serve. Note that if you are using small peppers, instead of cutting them in half, you can cut the tops off instead, then serve them with the tops covering them like a lid.
Nutrition Facts : Calories 146.3, Fat 2.9, SaturatedFat 1.6, Cholesterol 7.4, Sodium 51.8, Carbohydrate 24.1, Fiber 3.6, Sugar 4.2, Protein 5.9
More about "vegan couscous stuffed bell peppers food"
VEGAN COUSCOUS STUFFED PEPPERS - WORLD OF VEGAN
From worldofvegan.com
Reviews 5Author Gina HouseCuisine MediterraneanCategory Dinner
- Toss the peppers with oil, salt, and pepper, place on a baking sheet and bake for about 10 minutes, until softened. Remove from the oven and set aside.
- In the meantime, heat a medium saute pan over high heat and add one tablespoon of vegetable oil. Once hot, add the mushrooms and carrots and saute for 5 minutes, stirring regularly. Add in the tomatoes, salt, pepper and oregano and cook for 2 more minutes.
- Remove from heat and mix the sauteed veggies with the cooked couscous. Add the vegan butter and mix until combined.
10 BEST VEGAN STUFFED BELL PEPPERS RECIPES | YUMMLY
From yummly.com
VEGETARIAN STUFFED BELL PEPPERS WITH ISRAELI COUSCOUS
From veryveganval.com
VEGAN STUFFED PEPPERS RECIPE | FOOD NETWORK KITCHEN | FOOD …
From foodnetwork.com
Author Shaquay Peacock for Food Network KitchenSteps 8Difficulty Easy
COUSCOUS STUFFED PEPPERS (EASY + VEGAN!) - THE GARDEN …
From thegardengrazer.com
5/5 (3)Total Time 1 hr 5 minsCategory Main DishCalories 168 per serving
STUFFED BABY BELL PEPPERS WITH GROUND BEEF AND COUSCOUS
From theepochtimes.com
10 BEST STUFFED PEPPER VEGETARIAN COUSCOUS RECIPES | YUMMLY
From yummly.com
VEGAN COUSCOUS STUFFED PEPPERS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 BEST VEGAN COUSCOUS STUFFED PEPPERS RECIPES - FOOD NEWS
From foodnewsnews.com
VEGAN COUSCOUS STUFFED BELL PEPPERS – CHAWTIME
From chawtime.com
10 BEST VEGAN COUSCOUS STUFFED PEPPERS RECIPES | YUMMLY
From yummly.com
GRILLED STUFFED SWEET PEPPERS - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
15 DELICIOUS VEGAN COUSCOUS RECIPES - ADDICTED TO …
From addictedtoveggies.com
10 BEST VEGAN COUSCOUS STUFFED PEPPERS RECIPES | YUMMLY
From yummly.com
10 BEST VEGAN COUSCOUS STUFFED PEPPERS RECIPES | YUMMLY
From yummly.com
10 BEST STUFFED PEPPER VEGETARIAN COUSCOUS RECIPES
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love