Couscous Stuffed Peppers
Couscous, black beans, tomatoes and corn for a Mediterranean meets Tex Mex party baked in a bell pepper.
- Total Time: 1 hour
Ingredients
Units
Scale
Peppers and Filling
- 4 bell pepper, large, halved and seeds removed
- 1 cup of couscous
- 2 cups of broth, vegetable
- 1 tablespoon of olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 15 oz can of beans, black, drained
- 1 cup of corn, (fresh, frozen, or canned)
- 1 cup of tomato(s), diced (fresh or canned)
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- salt and pepper, to taste
- 1 cup of cheese, your choice, shredded
Optional Garnish
- coriander (cilantro), chopped
- avocado, sliced
- Sour Cream, or plain Greek yogurt
Instructions
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Preheat the OvenPreheat your oven to 375°F (190°C).
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Prepare the PeppersPlace the halved bell peppers in a baking dish. Set asid
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Cook the CouscousIn a saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork
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Sauté VegetablesIn a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened.
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Mix FillingAdd black beans, corn, diced tomatoes, ground cumin, chili powder, salt, and black pepper to the skillet. Stir in the cooked couscous and mix well.
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Stuff the PeppersSpoon the couscous mixture into each bell pepper half, pressing it down gently. Top each stuffed pepper with shredded cheese.
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BakeCover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
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Garnish and ServeRemove from the oven, and if desired, garnish with chopped cilantro or parsley. Serve with avocado slices and a dollop of sour cream or Greek yogurt.
- Prep Time: 30
- Cook Time: 30
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