Description
Couscous Stuffed Roasted Bell Peppers with Fresh Mozzarella is a colorful and delicious dish that brings together vibrant bell peppers filled with fluffy couscous cooked in savory vegetable broth, all topped with creamy mozzarella that melts beautifully. This easy-to-make recipe is perfect for family dinners or impressing guests, offering a delightful blend of flavors and textures that will leave everyone asking for seconds.
Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 1 cup couscous
- 1 1/4 cups low-sodium vegetable broth
- 8 oz fresh mozzarella, diced
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tsp Italian herbs (basil, oregano, thyme)
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the tops off the bell peppers and remove seeds. Place them upright in a baking dish.
- In a saucepan, bring vegetable broth to a boil. Stir in couscous, cover, and let sit for about five minutes.
- Fluff couscous with a fork and mix in olive oil, garlic, Italian herbs, salt, pepper, and diced mozzarella.
- Stuff each bell pepper with the couscous mixture until filled.
- Cover the baking dish with foil and roast for 25 minutes. Remove foil and roast for an additional 5 minutes until golden.
Nutrition
- Serving Size: 1 stuffed bell pepper (approximately 250g)
- Calories: 320
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
Keywords: For a gluten-free option, substitute couscous with quinoa. Add black beans for extra protein or experiment with different herbs to customize flavors. Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F until warmed through.