Vegan Stuffed Bell Peppers with Couscous - Simple & Healthy
An aromatic vegan stuffed bell pepper with couscous is my absolute favorite dish when I need something quick and want to treat myself to something healthy. As a little cat with a big penchant for light, Mediterranean cuisine, I love how the sweetness of the roasted bell pepper combines with the savory filling of fluffy couscous, fresh herbs, and crunchy vegetables. This dish is not only a feast for the palate but also incredibly easy to prepare. Without any processed products, you can conjure up a nutritious main meal in no time that truly makes you happy. The combination of oriental couscous and crunchy bell pepper is a real revelation that anyone – with or without paws – can master in no time. Let this colorful classic inspire you, showing how fantastic plant-based cuisine can taste. Grab your cutting board and let's purr with delight in the kitchen together!
Ingredients
Preparation
First, preheat the oven to 200 degrees (Celsius) so it gets nice and cozy later.
Wash the bell pepper (1), cut off the lid, and carefully remove the seeds.
Pour the boiling hot vegetable broth (100 ml) over the couscous (60 g) in a bowl and let it soak covered for about 5 minutes – it absorbs the liquid like a little kitten soaks up the sunbeams.
Meanwhile, dice the zucchini (0.5) very finely and halve the cherry tomatoes (5).
Mix the vegetables into the soaked couscous, add the olive oil (1 tbsp), and stir in the finely chopped fresh parsley (1 tbsp).
Generously fill the couscous mixture into the bell pepper and bake in a baking dish for about 20 minutes in the oven until the skin is slightly browned.
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