These vegan couscous stuffed peppers are packed with enticing flavors that will take you straight to the Middle East. This makes a spectacular main or side dish and might easily become one of your favorite dinner party recipes.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: dinner, Main Course
Cuisine: Mediterranean
Servings: 3
Calories: 244kcal
Author: World of Vegan
Ingredients
For the roasted peppers:
3romano pepperscut in half lengthwise and deseeded—as pictured
2tablespoonsvegetable oil
½teaspoonsalt
½teaspoonblack pepper
For the couscous stuffing:
6ouncescooked couscous
1tablespoonvegetable oil
1small carrotpeeled and diced
1cupdiced mushrooms
6cherry tomatoesquartered
½teaspoonsalt
½teaspoonblack pepper
1teaspoondried oregano
1teaspoonvegan butter
Fresh parsleychopped, for garnish
Lemon wedgesfor garnish
Instructions
Preheat the oven to 375° Fahrenheit.
Toss the peppers with oil, salt, and pepper, place on a baking sheet and bake for about 10 minutes, until softened. Remove from the oven and set aside.
In the meantime, heat a medium saute pan over high heat and add one tablespoon of vegetable oil. Once hot, add the mushrooms and carrots and saute for 5 minutes, stirring regularly. Add in the tomatoes, salt, pepper and oregano and cook for 2 more minutes.
Remove from heat and mix the sauteed veggies with the cooked couscous. Add the vegan butter and mix until combined.
Stuff the peppers with the couscous filling and garnish with fresh chopped parsley and sliced lemon.