Name: Couscous And Olive Stuffed Peppers
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 large bell peppers, any color; 1 cup couscous; 1 ½ cups vegetable broth; ½ cup Kalamata olives, pitted and chopped; 1 small red onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; Salt and pepper to taste; 2 tablespoons olive oil; Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it with olive oil.
Cut the tops off the bell peppers and remove the seeds and white membranes. Place the peppers in the prepared baking dish, cut-side up, and set aside.
In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover the pan, and remove it from the heat. Let the couscous sit for about 10 minutes to absorb the liquid.
In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and cook until softened, about 3-4 minutes. Add the minced garlic, oregano, and smoked paprika, and cook for an additional minute until fragrant.
Fluff the cooked couscous with a fork and transfer it to the skillet with the onion mixture. Add the chopped Kalamata olives and season with salt and pepper. Stir well to combine all the ingredients.
Spoon the couscous and olive mixture into the hollowed-out bell peppers, pressing down gently to pack the filling.
Cover the baking dish with foil and bake the stuffed peppers in the preheated oven for 25-30 minutes, or until the peppers are tender.
Once cooked, remove the foil and bake for an additional 5-10 minutes to lightly brown the tops of the peppers.
Remove the stuffed peppers from the oven and let them cool slightly before serving. Garnish with chopped fresh parsley for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts

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