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When it comes to preparing meals that are both satisfying and nutritious, few dishes can rival the vibrant and colorful appeal of roasted veggie couscous stuffed peppers. This dish not only tantalizes the taste buds with its medley of flavors and textures but also showcases the beauty of seasonal vegetables. Stuffed peppers are a versatile option, making them suitable for a wide range of dietary preferences, whether you're a dedicated vegan, a vegetarian, or even a meat lover looking to incorporate more plant-based meals into your diet.

Roasted Veggie Couscous Stuffed Peppers

Discover the vibrant and nutritious world of roasted veggie couscous stuffed peppers! This delightful dish combines colorful bell peppers with a hearty filling of couscous and seasonal roasted vegetables, delivering flavor and texture in every bite. Perfect for vegan, vegetarian, or even meat-lovers, these stuffed peppers are versatile enough for any occasion. Easy to prepare and packed with vitamins, they're a healthy addition to your meal rotation that’s sure to impress family and friends!
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Ingredients
  

4 large bell peppers (any color you prefer)

1 cup uncooked couscous

1 ½ cups vegetable broth

1 medium zucchini, diced into small cubes

1 small eggplant, diced into small cubes

1 cup cherry tomatoes, halved

1 red onion, finely chopped

2 cloves of garlic, minced

1 teaspoon dried oregano

1 teaspoon ground cumin

½ teaspoon smoked paprika

¼ teaspoon red pepper flakes (optional for heat)

2 tablespoons olive oil

Salt and pepper, to taste

½ cup crumbled feta cheese (optional for creamy texture)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Set your oven to preheat at 375°F (190°C) to create a warm environment for roasting.

    Prepare the Peppers: Carefully slice the tops off the bell peppers, ensuring to remove all seeds and membranes. Brush the outer surface of each pepper lightly with olive oil, then position them upright in a baking dish, ready for stuffing.

      Cook the Couscous: In a medium saucepan, bring the vegetable broth to a vigorous boil. Once boiling, remove from heat and gently stir in the uncooked couscous. Immediately cover with a lid and let it sit for about 5 minutes, or until the broth has been fully absorbed. Fluff the couscous with a fork to separate the grains.

        Roast the Vegetables: On a large baking sheet, combine the diced zucchini, eggplant, halved cherry tomatoes, chopped red onion, and minced garlic. Drizzle with olive oil and sprinkle in the dried oregano, ground cumin, smoked paprika, red pepper flakes (if using), along with salt and pepper to taste. Toss everything well to coat evenly, then spread out the vegetables in a single layer. Roast in the oven for approximately 20-25 minutes, stirring halfway through, until they become tender and develop a delightful caramelization.

          Combine Ingredients: Once roasted, transfer the vegetable mixture into the fluffy couscous. Stir carefully to combine all the ingredients thoroughly, adding crumbled feta cheese if desired for an extra layer of flavor.

            Stuff the Peppers: Take your prepared bell peppers and fill each one generously with the couscous and vegetable mixture, pressing down slightly to pack the filling.

              Bake the Stuffed Peppers: Cover the baking dish with aluminum foil to retain moisture, and bake in the preheated oven for 30 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, allowing the peppers to soften and the tops to slightly blister.

                Garnish and Serve: Take the stuffed peppers out of the oven and allow them to cool slightly before serving. Before presenting, sprinkle fresh chopped parsley on top for a burst of color and freshness.

                  Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings

                    - Presentation Tips: Serve the stuffed peppers on a rustic wooden board or individual plates to highlight their vibrant colors, and drizzle with a little extra olive oil or lemon juice for brightness.