| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 295 | 10g | 3g | 41g |
| sugars | fibre | protein | salt |
| 8g | 5g | 12g | 1.2g |
Why I Love German Stuffed Bell Peppers with Couscous
One dish that I find pretty delightful is a German recipe known as Stuffed Bell Peppers with Couscous. This is a recipe that brilliantly melds the freshest of veggies with the delightful tang of spices and cheese, creating a magical gastronomical experience.
Stuffed Bell Peppers with Couscous: A Culinary Journey
The Stuffed Bell Peppers with Couscous can be considered a culinary masterpiece. The idea of stuffing vegetables is not new, and in fact, it is quite common in Cypriot cuisine where versions of this meal create a fantastic burst of complementing flavors. This inspiring tradition has played a role in my crafting of this recipe.
A Touch of Fusion
One reason why I love this recipe so much is that it enables me to incorporate a touch of my West Coast health-conscious ethos. The stuffed bell peppers serve as a vessel for the couscous, beans, corn, and other vegetables, creating a harmonious blend of textures and tastes enhanced by a sprinkling of spices. Plus, with ingredients such as zucchini and carrots, this dish doesn’t just look good—it’s good for you too.
Of course, we can’t forget about the cheese! In this case, shredded cheddar or mozzarella works perfectly to add that comfort food feeling that reminds me— and hopefully you— of home.
Flexible and Versatile
This chapter wouldn’t be complete without mentioning the adaptability of this dish. The Stuffed Bell Peppers with Couscous recipe is the epitome of simplicity and versatility. It can be a quick weeknight dinner, a hearty lunch, or even a colorful side dish—pair it with a roasted chicken recipe and you have a fully balanced meal.
Finally, let’s cherish the fact that this recipe is customizable. Don’t like carrots or have some extra veggies in the fridge? Feel free to experiment with ingredients that suit your taste—after all, that’s what cooking’s all about! In the kitchen, just like life, it’s all about making it your own.
What You’ll Need
- 6 large bell peppers (any color)
- 2 cups of couscous
- 2 1/2 cup of vegetable broth
- 2 tablespoons of olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 zucchini, chopped
- 1 carrot, chopped
- 1 can (15 ounces) of black beans, drained and rinsed
- 1 can (15 ounces) of corn, drained
- 1 teaspoon of ground cumin
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of paprika
- 1/4 cup of fresh parsley, chopped
- 2 cups of shredded cheese (cheddar or mozzarella work well)
- Salt and pepper to taste
Method
Step One
Preheat your oven to 375°F (190°C). Slice the tops off of the bell peppers and remove the seeds. Place the peppers on a baking sheet and bake for 20 minutes until they are tender but not yet collapsing.
Step Two
While the peppers are baking, prepare the couscous. Bring the vegetable broth to a boil in a saucepan, then stir in the couscous. Remove from heat, cover, and let stand for 5 minutes. After 5 minutes, fluff the couscous with a fork.
Step Three
Warm the olive oil in a large skillet over medium heat. Add the onion and garlic, and cook for 2-3 minutes until they start to soften.
Step Four
Add the zucchini and carrot to the skillet. Cook for another 5-7 minutes, or until the vegetables are tender.
Step Five
Add the black beans, corn, couscous, ground cumin, chili powder, and paprika to the skillet. Stir well to combine the ingredients and cook for around 2 minutes. Then, remove from the heat and stir in the chopped parsley and shredded cheese. Season with salt and pepper to taste.
Step Six
Remove the bell peppers from the oven. Carefully stuff each pepper with the couscous mixture, and then return them to the oven. Bake for 10-15 minutes more, or until the cheese is bubbling and slightly browned.
Step Seven
Remove from the oven and allow the peppers to cool for a few minutes before serving. Enjoy your Stuffed Bell Peppers with Couscous!
