Vegan Couscous Stuffed Peppers
Easy, 9-ingredient Couscous Stuffed Peppers! Beautiful peppers stuffed with fluffy couscous, black beans, tomatoes, and fiesta flavors.
Servings8 pepper halves
- 1 cup whole wheat couscous (or sub quinoa for gluten-free)
- 4 bell peppers
- 1 small onion
- 3 cloves garlic
- 15 oz. can black beans
- 15 oz. can diced tomatoes (or fire-roasted)
- 1 cup vegan shredded cheese (I like Follow Your Heart brand)
- 1 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- Avocado, cilantro, guacamole, salsa, green onions, etc.
Cook couscous: boil 1 cup salted water in a saucepan. Remove from heat, add couscous, stir, and cover. Let sit 5 minutes. Uncover and fluff.
Meanwhile, dice onion and mince garlic.
In a skillet over med-high heat, saute onion for 7-8 minutes. (I use 3 Tbsp. water/veggie broth for no-oil saute method.)
When onions are soft, add minced garlic, cumin, and chili powder. Stir and saute 1-2 more minutes.
Add black beans (rinsed and drained) and diced tomatoes. Stir to combine and heat for 5 minutes.
In a large bowl (or your skillet if it's large enough), combine the black bean mixture with cooked couscous and vegan cheese. Stir.
Preheat oven to 350°F (176°C).
Cut peppers in half lengthwise. Remove stem and clean out inner ribs with a spoon.
Fill each pepper half, lightly packing down, and place in a 9×13 baking dish.
Add a little water to the bottom of the pan and cover with foil. Bake for 40 minutes.
Remove foil, add a sprinkle of additional cheese on top if desired, and bake for 5-10 more minutes. Garnish with any desired toppings before serving.
For a gluten-free version, simply use quinoa instead of couscous.
Feel free to change it up with the spices you love. Smoked paprika or a touch of ground chipotle is a lovely, smoky addition!
Calories: 241 kcalCarbohydrates: 45 gProtein: 9 gFat: 4 gSaturated Fat: 1 gPotassium: 436 mgFiber: 9 gSugar: 5 gVitamin A: 2028 IUVitamin C: 84 mgCalcium: 73 mgIron: 4 mg