Couscous Stuffed Peppers (Simple Vegetarian)

These couscous stuffed peppers are a tasty Mediterranean-inspired vegetable side dish. Simple, vegetarian, and nutritious, these baked peppers are filled with goat cheese, basil, moroccan couscous, and plenty of spices!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1PREP: Preheat oven to 350F. Wash and dry bell peppers. Slice each pepper in half, lengthwise. Remove the core and seeds.
2. 2Place 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. 3Transfer bell peppers to the oven and allow to bake for 20 minutes.
4. 4Meanwhile, cook couscous according to package directions, using boiled vegetable broth in place of water.
5. 5After 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. 6Remove 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. 7Crumble goat cheese on top of each pepper half. Return to oven for another 15 minutes, or until the goat cheese is lightly browned.
8. 8Remove peppers from oven. Garnish with freshly chopped basil and season with more black pepper. Serve and enjoy!