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In the journey toward healthier eating habits, vegetables are often heralded as the cornerstone of a nutritious diet. They provide essential vitamins, minerals, and fiber while adding vibrant colors and flavors to our meals. The Vibrant Roasted Veggie Couscous Stuffed Peppers recipe exemplifies this commitment to wholesome ingredients, transforming simple bell peppers into an eye-catching and delicious dish that is both satisfying and nutritious. Not only are these stuffed peppers a feast for the eyes, but they also offer a delightful medley of tastes and textures, making them an ideal choice for family dinners or meal prep.

Roasted Veggie Couscous Stuffed Peppers

Discover the delicious and nutritious world of vibrant roasted veggie couscous stuffed peppers. This wholesome recipe transforms colorful bell peppers into a satisfying dish filled with roasted vegetables and fluffy couscous, making it perfect for family dinners or meal prep. Packed with vitamins, minerals, and fiber, these flavorful stuffed peppers celebrate healthy eating with a blend of textures and tastes that will delight your palate. Elevate your meals with this simple yet impressive dish!
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Ingredients
  

4 large bell peppers (any color)

1 cup couscous (dry)

1 1/4 cups vegetable broth

1 zucchini, diced

1 red onion, diced

1 cup cherry tomatoes, halved

1 cup spinach, chopped

1 teaspoon garlic powder

1 teaspoon cumin

1 tablespoon olive oil

Salt and pepper to taste

1/2 cup feta cheese, crumbled (optional)

Fresh parsley, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides of the peppers with olive oil, and place them upright in a baking dish.

      Roast the Vegetables: In a bowl, combine zucchini, red onion, and cherry tomatoes. Drizzle with olive oil, and sprinkle with garlic powder, cumin, salt, and pepper. Toss to coat and spread evenly on a baking sheet. Roast in the oven for 20 minutes or until tender and slightly caramelized.

        Cook the Couscous: In a medium saucepan, bring 1 1/4 cups vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.

          Combine Ingredients: In a large bowl, mix the roasted vegetables with the cooked couscous and chopped spinach. If using, fold in the crumbled feta cheese. Adjust seasoning with salt and pepper to taste.

            Stuff the Peppers: Generously fill each bell pepper with the couscous mixture, pressing down gently to pack it in.

              Bake the Peppers: Pour a small amount of water into the bottom of the baking dish to create steam. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.

                Garnish & Serve: Remove from the oven and let cool slightly. Garnish with freshly chopped parsley before serving.

                  Prep Time, Total Time, Servings: 20 mins | 55 mins | 4 servings