Mediterranean-inspired · stuffed pepper
Vegetable Couscous Stuffed Red Peppers
Red bell peppers hold couscous, tomato, zucchini, herbs, and chickpeas for a colorful baked dinner.
Total time45 min
Hands-on20 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Heat the oven to 400°F. Arrange pepper halves in a baking dish with 1/2 cup water and bake for 10 minutes.
- 02
Mix couscous, zucchini, tomato, chickpeas, olive oil, parsley, lemon juice, salt, and pepper.
- 03
Fill peppers with the couscous mixture.
- 04
Bake for 22 to 25 minutes, until peppers are tender and the filling is hot.
Make it work
Useful swaps
- Use quinoa instead of couscous for a gluten-free version.
- Add feta if dairy is welcome.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
