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Thursday, January 20, 2011

Bell Peppers Stuffed With Moroccan Spiced Couscous

When Kelsey and I were planning this week's menu I stumbled upon a recipe for Italian style stuffed peppers. These scrumptious cheesy meaty rice stuffed peppers were my absolute FAVORITE dish growing up! At first it was hard to see how we could take something decidedly non-vegan and make it vegan challenge friendly. In the end I decide to take the stuffed pepper concept and add a little Moroccan flair. It turned out amazing...almost better than Mom's used to be!

  • 1/4 Cup Diced Onion
  • 2 Cloves Diced Garlic
  • 3 Tablespoons Olive Oil
  • 1 Box Quick Cooking Couscous
  • 1 Can Vegetable Broth (optional)
  • 1/2 Can Garbanzo Beans
  • 3 Celery Stalks Diced
  • 2 Carrots Diced
  • 1/4 Cup Diced Mushrooms
  • 1/4 Cup Diced Cauliflower
  • 2 Tablespoons Tomato Paste
  • 1/2 Teaspoon Cayenne Pepper
  • 1 Teaspoon Cumin
  • 1/2 Teaspoon Curry Powder
  • 1/4 Teaspoon Paprika (plus some to sprinkle on top)
  • Salt and Pepper to taste
  • 3 Bell Peppers (cut in half and seeded)
  1. Preheat your oven to 375 degrees.
  2. Place onion, garlic and olive oil in a large pot over medium heat and cook until the onions begin to caramelize.
  3. Add in the diced vegetables and reduce to medium heat. Note: I used a variety of vegetables in the stuffing because we had the produce on hand, but feel free to experiment and make it your own.
  4. After the vegetables have cooked for about 5 minutes add the tomato paste and spices to vegetable mixture and stir until all the vegetables are well coated. Then reduce heat to low. Note: You don't want to fully cook the veggies because they'll finish cooking in the oven.
  5. In a separate pot prepare couscous as directed on the box. Note: I recommend using vegetable broth to prepare your couscous because it adds another layer of flavor, but if you don't have any on hand water will do.
  6. When the couscous is finished mix it into the vegetables. Voila your stuffing is done!
  7. Place pepper halves into a baking dish and fill with the stuffing. Note: You may have extra stuffing
  8. Sprinkle with paprika and bake until the pepper is cooked - about 15 minutes. Enjoy!


claudia lamascolo said...

wonderful meal! I can eat peppers everyday!

Priyanka said...


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