These Couscous Stuffed Peppers are not only delicious and healthy, they are also vegan, and easy to make. The Couscous stuffed peppers willaccommodate any any vegan or vegetarian diet.
This recipe originally started out as rice-stuffed squash, which just shows how easy it is to modify this type of recipe based on the ingredients you may already have in the pantry.
Another benefit to this recipe is that it is rich in iron and protein.
Ingredients for Vegan Recipe: Couscous Stuffed Peppers
2 large green peppers
1 box Near East Couscous, plain
4 ounces of white beans
1 can stewed tomatoes
10 green or black olives, sliced
1/4 teaspoon cumin
1/8 teaspoon garlic powder
1/8 teaspoon chili powder
freshly ground pepper
optional: Portabella mushrooms
How to Make Vegan Couscous Stuffed Peppers:
Cook the couscous according to the box. Once the water boils, the couscous only takes minutes to cook. Couscous is the quickest grain to cook for vegan meals. Couscous is also rich in iron and protein, and also has Vitamin A.
While the water is heating up for the couscous, wash the green peppers thoroughly. Slice the tops off and remove all seeds from the top and the bottom. Place the washed green peppers in a baking dish. Set the peppers, including the tops, aside.
Slice up the olives into small pieces. The olives add a nice flavor to this vegan recipe.
Open the can of white beans and rinse. The white beans are subtle and do not overwhelm the other ingredients in this vegan recipe. Also open the can of stewed tomatoes, without draining any liquid.
Once the couscous is cooked and has sat for five minutes, mix in the spices. Add more or less of each spice to taste. Next, add the white beans, the olives, and half of the tomatoes, without the liquid.
Stir and taste. Add more spices to flavor. Once the mixture is to your liking, use a big spoon to scoop the couscous mix and stuff the peppers. The amount given should generously stuff two large peppers. Place the tops of the green peppers back on the stuffed peppers. Pour the remaining stewed tomatoes, with the liquid, on top of the green peppers.
Cover the baking pan with alumninum foil. Bake at 350 degrees for 45 minutes, or until the peppers have softened and darkened to yoru liking. For crispier pepper, reduce baking time by 10 minutes.
Even More Vegan and Vegetarian Variations:
Beans – This recipe used white beans. The white beans can be substituted with red kidney beans. Or, for a different texture and flavor, and even more of an iron-boost and more protein, use chick peas.
Mushrooms – Sautee some portabella mushrooms or other mushrooms to include.
Onions – Sautee some onions with the spices before adding to the couscous, for extra flavor.
Peppers – Use any green, red, yellow or hybrid peppers, as long as they are large enough to stuff.
Stewed tomatoes – Substitute crushed fresh tomatoes, or tomato sauce.
Turn this recipe un-vegan by adding small chunks of cheese to the mix before baking.
