Poivrons farcis au couscous (végétariens et simples)

Ingrédients

• 4 large bell peppers ((red, yellow, or orange))
• 2 Tbsp olive oil
• 1 cup moroccan couscous, dry ((see notes for GF option))
• 1 cup vegetable broth ((or chicken broth if not vegetarian))
• 1/2 a lemon, juiced
• 2-4 large cloves garlic, minced ((or 1/2 tsp garlic powder))
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 4 ounces goat cheese ((113 grams or standard small log))
• Approx. 5 large leaves fresh basil, chopped
• Salt + pepper, to taste

Préparation

1. 1

   PREP: Preheat oven to 350F. Wash and dry bell peppers. Slice each pepper in half, lengthwise. Remove the core and seeds.

2. 2

   Place halved bell peppers on a large baking sheet. Brush the insides of each half with a small amount of olive oil. Season with salt and black pepper. *note = save the remaining olive oil for the couscous!

3. 3

   Transfer bell peppers to the oven and allow to bake for 20 minutes.

4. 4

   Meanwhile, cook couscous according to package directions, using boiled vegetable broth in place of water.

5. 5

   After couscous is cooked (about 6 minutes), fluff it with a fork. Then, stir in the minced garlic, lemon juice, smoked paprika, dried thyme, dried basil, and the remaining olive oil.

6. 6

   Remove peppers from the oven. Evenly spoon the couscous mixture into each half. *note = if you have too much couscous, you can save it for another meal!

7. 7

   Crumble goat cheese on top of each pepper half. Return to oven for another 15 minutes, or until the goat cheese is lightly browned.

8. 8

   Remove peppers from oven. Garnish with freshly chopped basil and season with more black pepper. Serve and enjoy!