The weather is so nice and summery veggies are back in season!
Along with courgettes (zucchini) and aubergines (eggplant), peppers are no-doubts in my top 3 of favourite summery vegetables.
So versatile and delicious, they can be used in hundreds of dishes, from soups to salads, from stir fries to raw, and last but not least, they’re amazing stuffed!
The recipe I’m about to show you it’s a very simple one, low cal and full of flavour!
These stuffed peppers can be savoured both warm or cold, and it makes an amazing packed lunches, pic-nics food, or even a starter!
All you need is a bunch of veggies, couscous, spices and, of course, bell peppers! This recipe can be easily personalized according to your own taste or to what you have available in the fridge!
I just sautéed cubed veggies in a pan for less than 5 minutes, mix them with raw couscous (easy cook) and spices, then stuffed the peppers, added water and…baked!
Yes it is really as simple as that.
It is very healthy and nutritious too!
One serving, as you can see in the table below, contains less than 350 kcal, 12g of proteins, 53g of carbohidrates and plenty of vitamin C and Manganese (6mg).
So good news for those that are on a diet for the summer, or those that just want to have a light yet filling meal.
I suggest to have these with a colouful salad and/or with roasted potatoes.
Would you now like for me to show you how to make this delicious and filling main dish?
Let’s talk recipe then!
Couscous Stuffed Peppers
120 g Couscous
5 Bell Peppers (4 to stuff, 1 for couscous)
1/2 cup Cherry Tomatoes (around a dozen)
1/2 cup Chickpeas
1/4 cup Basil Leaves
1 Courgette (Medium)
1 Red Onion
1-2 Garlic Cloves
2 tbsp Extra Virgin Olive Oil
1 tsp Turmeric
1/2 tsp Chili Flakes
1. Preheat the oven at 180°C (350°F).
2. Cube all the veggies and sauté each batch (except for the tomatoes) with a dash of olive oil, salt and pepper.
3. In a bowl combine raw couscous, chickpeas, turmeric, chili flakes, chopped basil, salt and pepper.
4. Add sautéed veggies and sliced raw tomatoes. Stir well and set aside.
5. Cut the lid off the peppers (roughly 1 inch), and remove the inner seeds and fibers.
6. Season with salt and pepper, then stuff the peppers with the couscous mixture leaving roughly 1 inch from the top. Fill the peppers with water and a light drizzle of olive oil.
7. Cover the peppers with their lids and bake for 30 minutes in fan mode.