These stuffed bell peppers support balanced everyday eating with grains and vegetables.
They offer steady energy while remaining light but satisfying.
Couscous provides grounding texture without heaviness.
Parsley adds calm nourishment and freshness.
Feta brings depth while keeping the dish balanced.
Ideal for maintaining a steady plant-forward lifestyle.
Stuffed Bell Peppers with Couscous
Stuffed bell peppers with couscous, parsley, and feta for a balanced plant-forward everyday dish.
Ingredients
Equipment
Mixing bowl
Oven Baking pans
Cooking Instructions
- Preheat oven to 375°F.
- Bring vegetable broth to a boil.
- Stir in couscous, cover, and remove from heat.
- Let sit for 5 minutes, then fluff with a fork.
- Heat olive oil in a pan over medium heat.
- Add chopped onion and cook until soft.
- Combine cooked couscous and onion.
- Season with salt and black pepper.
- Fill each bell pepper with couscous mixture.
- Place peppers in a baking dish.
- Bake for 25-30 minutes until peppers are tender.
- Top with crumbled feta and fresh parsley before serving.
Nutrition
Notes
Chop peppers evenly for stable baking.
Do not overfill to prevent spilling.
Serve warm for best texture.